11 Tips for the Best Jal Jeera Recipe This Summer

6. Use Raw Mango or Tamarind for Seasonal Tang Options

Tang can come from raw mango, amchur powder, or tamarind—each gives a slightly different profile. Raw mango pulp is bright and fruity, ideal when mangoes are in season; it adds body and a fresh aroma. Amchur powder is concentrated and shelf-stable, giving a clear citrusy tang without extra moisture. Tamarind offers a deeper, slightly caramelized sour note that pairs well with smoky cumin. For 1 litre of water, use about 2 tablespoons raw mango pulp or 1/2 to 1 teaspoon of amchur. If using tamarind paste, start with 1 teaspoon and adjust. Choose the tang source based on what’s in season and the flavor you prefer. Test small batches when switching ingredients so you don’t overwhelm the drink’s delicate balance.