September 2011

Until the end of September, strawberries come from Queensland, but from October on the best will be local. Blood oranges are gorgeous this time of the year for juicing — or even marmalade. Spring is the time for the Asian rough leaf pineapple (try it in a sweet and sour pork — turns a cliché into a classic) and the big news, of course, is the return of the mango — getting better and better as the season goes on.

And who better to talk to about mangoes than Ajoy Joshi of Nilgiri’s (81 Christie Street, St Leonards, Ph 9966 0636). In fact, it’s harder to stop him talking about mangoes.

First, a “soup” — Ajoy tells us in Gujarat and Mumbai the stone is taken from the fruit and a dahl — called saar — is made with the mango pip in it. When the dahl is finished, you get to suck on the mango pip. Then a drink made with green mangoes: steam them, leave them intact in a jar until needed, then remove the flesh and add honey, pounded green cardamom and lemon juice. That’s called pammar, a drink at the start of a meal. And a terrific chicken dish: roast or fry the chicken; towards the end add grated green mango and lemon juice, then black mustard seed fried in oil, then curry leaves cracked and sprinkled on top of the chicken and green mango. “And don’t forget the mango pickles,” Ajoy tells us.


Thanks to Matt Brown of Matt Brown’s Greens 

Article Tags: Nilgiri'smangoesstrawberriesfruit

Nilgiri's, mangoes, strawberries, fruit
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