It’s summer, and I have just enjoyed my fare share of this seasons mangoes. Eating mangoes takes me to an instant journey right down memory lane. Growing up, every summer I would look forward to devour on this luscious fruit, which I must say, was conveniently available from my grandmother’s backyard. She used to make the best salted mango chutney (uppumanga chammanthi) and my mother used to prepare spicy prawn roast. Those were some of the best dishes I’ve ever had in my life, and I’m salivating just thinking about it right now.
I’m all in for incorporating mangoes into most of my meals when its available in abundance, whether it is to make smoothies, jams, desserts or even curry. For this recipe, you need to make sure that the mangoes are not too ripe and not completely raw. It has to have that balance, which will help perfect the flavours in this dish. The under ripe mango imparts tart, sour and sweet flavours, that perfectly harmonises with the ground spices to create this absolutely lip smacking curry. If you have never eaten a mango curry before, then, this is the recipe you need to try right away. And the best part, its vegan and gluten free!
Raw Mango Curry/ Pacha Manga Curry
- 1 large Raw mango (slightly sweet kind)
- 1 Red onion (thinly sliced)
- 1 inch Ginger (julienne)
- 2 Green chilli (slit)
- 1/2 tsp Turmeric
- 1 tsp Chilli powder
- 3 tsp Coriander powder
- Salt to taste
- 2 cups Thin coconut milk
- 1/2 cup Thick coconut milk
- For tempering
- 1 1/2 tbsp Coconut oil
- 1 tsp Mustard seeds
- 1/4 tsp Fenugreek seeds
- 1 sprig Curry leaves
- 2 Dry red chillies
- Step 1 Wash, peel and cut the mango into medium size pieces.
- Step 2 Place the mangoes in a deep pan, add in sliced onion, ginger, green chillies, turmeric, chilli powder, coriander powder and salt. Combine everything together using your hands. Keep it aside for 10 minutes.
- Step 3 Place the pan with the mango mixture on the hob over medium heat. Pour in thin coconut milk and cook till the mangoes turn tender (about 10-15 minutes).
- Step 4 Add in thick coconut milk, mix well and switch off the flame.
- Step 5 Heat a small pan over low-medium heat for tempering. Add in coconut oil and mustard seeds, let them splutter.
- Step 6 Add in fenugreek seeds, dry red chillies and curry leaves. Stir for a minute and switch off the flame. Pour this over the mango curry, mix well. Serve this mouth watering dish with rice.