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Mango Curry pictured in the clay mud pot that it was cooked in
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Mangalorean Ripe Mango Curry

An authentic Mangalorean style ripe mango curry which is a must try if you love combining sweet savoury flavors! This is a unique recipe from Southern India for every mango lover.
Course Main Course
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 Portions
Calories 486kcal
Author Richa

Ingredients

  • 8 - 10 Mangoes Small, Ripe &Wild
  • 2 tablespoons Oil
  • A sprig of Curry Leaves
  • ½ teaspoon Turmeric Powder
  • 10 - 12 Peppercorns
  • 1 teaspoon Fenugreek Seeds
  • 5 Chillies Whole Dried Red
  • ½ teaspoon Mustard Seeds
  • 1 teaspoon Coriander Seeds
  • 1 teaspoon Cumin Seeds
  • 3 - 4 Cloves Garlic
  • 1 inch Ginger piece
  • 2 Onions medium , sliced
  • 2 tablespoons Jaggery
  • 2 tablespoons Tamarind Juice
  • 1 cup Water
  • Salt to taste

Instructions

  • Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
  • In a pan, dry roast peppercorns, fenugreek seeds, red chillies, mustard seeds and cumin seeds till a sweet, nutty aroma releases. This should take 3-4 minutes. Be careful to roast the spices on a slow flame, so as not to burn the spices.
  • Grind together the roasted spices, garlic, ginger and onions with a bit of water till smooth.
  • Heat oil in a pan and add curry leaves. Once they start spluttering add the ground mixture along with turmeric. Saute this paste for 8-10 minutes till you start seeing drops of oil on the sides.
  • Add mangoes, juice from the skins, a cup of water, jaggery and salt. Bring this to a boil and simmer for 5-10 minutes till the gravy thickens slightly. Taste and add more tamarind or jaggery as required.
  • Serve hot with some steamed rice and a dollop of ghee.

Video

Notes

  1. This curry is made with tiny mangoes called sugar mangoes (Shakkargutti). Use ripe sweet mangoes for this recipe. 
  2. This Mangalorean ripe mango curry gets a flavour punch from the blend of roasted spices and onion, ginger and garlic. Dry roasting releases the aromas of the spices and you'll smell a sweet, nutty aroma wafting around in your kitchen. Grind these together into a smooth paste.
  3. If you're planning to go all out with this ripe mango curry, make it and keep aside for a day. The flavours really come together and it tastes phenomenal the next day!
  4. Do not skip the tamarind as this balances out the flavours of the curry. You can make tamarind paste at home or buy packaged tamarind paste. 

Nutrition

Calories: 486kcal | Carbohydrates: 110g | Protein: 7g | Fat: 8g | Saturated Fat: 1g | Sodium: 16mg | Potassium: 1269mg | Fiber: 12g | Sugar: 96g | Vitamin A: 7076IU | Vitamin C: 284mg | Calcium: 97mg | Iron: 2mg