Raw Mango Curry
Sour green mango simmered in a mild coconut, yoghurt and turmeric sauce, finished with a tempering of mustard seeds and curry leaves.
Photograph credit: Raw-Mango-Uddamethi by Siddhesh Salelkar · CC BY-SA 4.0 · Wikimedia Commons · this resized copy is shared under the same licence
Use mangoes that are hard and green, with a sharp, almost sour taste. A ripe mango turns to mush and sweetens the curry; a raw one holds its shape and brings the tang that the whole dish is built around.
Peel the mangoes and cut them into 3 cm pieces, leaving the flesh close to the stone, which adds flavour. Simmer them in a little water with turmeric and salt for 8 minutes, until soft but not falling apart. The pieces should still hold their edges. A fork should slide in with a little resistance.
The sauce is a paste of grated coconut, green chilli and cumin, ground coarsely and stirred in with whisked yoghurt. A small spoonful of jaggery balances the sourness of the fruit; taste before adding more.
Keep the heat low once the yoghurt goes in, or it will split. Finish with a tempering of mustard seeds, dried chilli and curry leaves in coconut oil, poured over the top.
How to Make Raw Mango Curry
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Put the mango, turmeric, salt and water in a pan. Cover and simmer for 8 minutes until the mango is just soft.
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Grind the coconut, green chillies and cumin to a coarse paste with 2 tablespoons of water.
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Stir the paste into the mango with the jaggery and simmer for 3 minutes. Lower the heat, add the yoghurt and warm through for 2 minutes without boiling.
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Heat the oil in a small pan. Add the mustard seeds, dried chilli and curry leaves until they crackle, and pour over the curry.
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Tips That Matter
- Taste a piece of mango before cooking to judge how sour it is.
- Add the jaggery gradually.
- Do not boil once the yoghurt is in.
Common Substitutions & Variations
- Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
What to Serve With It
Steamed rice · Papadums · Thoran · Fish fry
Sides from the same cuisine on this site: Chapati (Roti), Idiyappam, Kerala Appam.
Keeping and Reheating
Keeps in the fridge for 2 days. Reheat gently.
Raw Mango Curry Nutrition Facts
Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.
Your notes on this recipe
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Compiled by Turab
Checked by script for timings, diet labels and nutrition arithmetic. How the recipes are checked. Found a mistake? Tell us.
First published ; last changed .
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