Sweet and Sour Mango Curry

A stunning and among the simplest of curries that puts the mango centre stage.
Made with Kashmiri chillies, pepper corns, turmeric, onion and of course,
jaggery. It turns flavoursome when dressed up with a tempering made of mustard
seeds, garlic cloves and curry leaves. It's silky, it’s juicy, it’s delicious,
it’s yum and for me triggers happy memories of summers long ago!

Servings: 4

Author:

Prep Time
30 minutes

Cook Time
30 minutes

Total Time
1 hour

Course:

Main Course

Cuisine:

Indian

Keywords:

Mango Curry

Instructions

1 Cut cheeks from the mangoes, scoop out the flesh and set aside. Remove some of
the flesh from the seeds but reserve the seeds as the seeds will be added during
cooking.
2 Blend chillies, pepper corns, garlic, turmeric and onion to a smooth paste. Wash
the blender with 150mL water and reserve.
3 In a deep saucepan with a lid, heat half the oil on low and add the ground
paste. Fry this paste for 5 minutes stirring continuously. Add the reserved
blender water gradually and ensure that the paste does not burn or catch the
pan.
4 Add the scooped flesh, the seeds, 500mL-550mL water and stir to combine. Season
to taste with salt. Simmer for 20 minutes stirring from time to time.
5 Add the powdered jaggery and stir to combine. Season if required. Remove from
heat and set aside.
6 For the tempering, heat a small shallow fry pan on medium and add the remaining
oil. When the oil is nearly hot but not smoking, add the mustard seeds and when
they crackle, add the bruised garlic cloves. Wait for a few seconds till the
garlic changes colour to light golden. Add the curry leaves. Be careful as the
oil will spit at once. Add this hot seasoning to the cooked mangoes and close
the lid immediately. After 5 minutes, stir to combine the seasoning with the
mangoes.
7 Serve with hot steamed rice and papads as an accompaniment.

Sweet and Sour Mango Curry

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook