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Ripe Mango Curry

Sweet, sour and tangy, this ripe mango curry can be made in under 30 mins and pairs beautifully with plain rice or rotis.
Prep Time10 minutes
Cook Time15 minutes
Course: Curry
Cuisine: Indian
Keyword: curry, mango, mangoes
Servings: 2 people
Author: Madhavi

Ingredients

  • 2 ripe mangoes
  • 1 tsp ginger freshly grated
  • 1 tbsp oil or ghee
  • 1/2 tsp mustard seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp nigella seeds
  • 1 tsp salt
  • 1 cup water
  • 1 dry red chili whole

Instructions

  • Take 2 ripe mangoes, preferably Ataulfo (North America) or Dashari, Chausa, Langda (India).
    Wash, peel and cut the mangoes into bite size pieces.
    Grate 1 tsp fresh ginger.
    Heat 1 tbsp oil or ghee (preferably) in a pan.
  • Add 1/2 tsp mustard seeds and allow them to finish sputtering, lightly cover the pan as mustard seeds jump all around when hot.
  • Add 1/2 tsp seeds each
    fennel (saunf)
    nigella (kalonji)
    fenugreek (methi)
  • Add:
    1 whole dry red chili
    Grated ginger
  • Sauté all for a few seconds till the ginger and fennel seeds become lightly browned.
    Add the chopped mangoes and the two seeds.
  • Add:
    1 cup of water
    1 tsp salt
  • Cover and cook on a medium flame for 5-6 mins.
    Gently stir the mango pieces and flip the seeds over if needed.
    Cover and cook for 2-3 mins.
    When the mango pieces are well cooked, mash lightly with a fork.
  • Cover and simmer for an additional 2 mins.
    The curry is ready to serve hot over plain rice or with rotis.