As much as we love ripe sweet juicy mangoes, raw mangoes carry the nostalgia called ‘khatti kairi wale din’. The delicious tangy flavour of raw mangoes, mixed with spices is like a burst of memories full of scrumptiousness. In an attempt to deliver you that exact childhood summer flavour, I turned the pulp of fresh raw mangoes into papad, with some added spices and herbs to bring the right zing!
With several layers of this fruit leather pressed into chewy tangy papad, you can store this for a few months. Maybe for your monsoon cravings? Moreover, raw mangoes are the best cure to the scorching summer heat and prevent dehydration, by stopping excessive loss of sodium chloride and iron from the body due to sweating, keeping you active. It is a good cure to all gastrointestinal disorders that cook up due to summer heat. Raw mangoes are also good for heart and liver and are loaded with vitamins and minerals beneficial for your hair and skin.
So this summer treat your tummy with Kachha Khatta Aam Padad, an age-old recipe that is not only delicious but is also soothing for your entire system.
Raw mango pulp, herbs and spices, sugar, jaggery
Store in a cool and dry place and keep it always covered
6 months from the date of manufacture
We have a processing time of 7 to 14 days on all our products, however, it may take 3-4 weeks for final delivery depending on your location and Pincode.