< Back to Recipes
Mango Curry | Kacche Aam Nahi, Ripe Mango Ki Sweet & Tangy Curry
Sweet, tangy and creamy Mango Curry made with ripe mangoes, coconut milk and jaggery. Perfect with hot steamed rice!
25-360 minutes
2
Ingredients
For Spicy Mango Curry
- 6-8 Ripe small Mangoes, peeled
- Salt to taste
- 2 tbsp Jaggery
For Curd Mixture
- 1 cup Curd
- A pinch of Asafoetida
- 1 tsp Gram flour
- ½ tsp Tamarind paste
- ¼ cup Coconut milk
For Tempering
- ¼ cup Ghee
- ½ tsp Mustard seeds
- ¼ tsp Fenugreek seeds
- ¼ tsp Fennel seeds
- 2 Cloves
- 1 fresh Green chilli, slit into half
- ½ inch Ginger, julienned
For Tempering
- 2 tbsp Ghee
- 1 sprig Curry leaves
- 4-5 Red Button chilli
- 1 tbsp Degi red chilli powder
For Garnish
- Coriander sprig, धनिया पत्ता
Process
For Curd Mixture
- In a bowl, add curd, asafoetida, gram flour, tamarind paste, coconut milk and mix it well to make sure there’s no lumps.
For Tempering
- Peel the mangoes and set aside. Squeeze the mango skins and collect all the juice in another bowl.
- In a large sauce pot or kadai, heat ghee, add mustard seeds, fenugreek seeds, fennel seeds, cloves and let it splutter.
- Add green chilli, ginger and saute it well.
- Add the curd mixture and cook for 2-3 minutes.
- Now, add the peel mangoes, salt to taste, jaggery and cover it with the lid and cook for 4-5 minutes.
- Pour the tadka over the curry and serve hot with steam rice.
For Tempering
- In a tadka pan, heat ghee, add curry leaves, red button chilli and splutter it well.
- Add degi red chilli powder mix well.
Are you a passionate cook looking to showcase your skills in our website? Submit your recipe and get a chance to feature your skills with us.
Submit Now
