Fermented Aam Panna – Summer Cooler
- 400 grams Raw mango (with skin) (after deseeding, roughly chopped)
- 75 grams Jaggery powder
- 1 teaspoon Table salt
- 1 teaspoon Black salt
- 1/2 teaspoons Fennel powder
- 1/2 teaspoons Ginger powder
- 1/2 teaspoons Cumin powder
- 1/4 teaspoons Asafoetida
- 5 grams Mint leaves
- 1.5 liters Water
Prep the mangoes - Wash and dry the raw mangoes thoroughly. Slice and roughly chop them, discarding the seed. (Ensure the chopped mangoes weigh 400 gms)
Transfer the chopped mangoes into a clean, dry, glass bottle. Add jaggery, salts, fennel powder, ginger powder, cumin powder, asafoetida, and mint leaves. Toss well.
Pour in 1/2 litres of boiled and cooled or filtered water. Shake well, then seal the bottle tightly. Cover with a cloth and keep it in a dark place away from sunlight for 3-4 days.
Once you see tiny bullets and a slight fizz, your aam panna is fermented.
Strain the liquid into clean, dry bottles. Seal and refrigerate for at least a day before serving. Shake gently and serve chilled. Refrigerate for upto 1 week.
Taste before refrigerating. Adjust salt or jaggery if needed.
Do not over ferment beyond 4 days in warm climate.
Always use a clean dry bottle to avoid spillage.