Sweet and Sour Mangalorean Mango Curry

Sweet and sour mango curry sounds like a bit of an unusual combination. Wherein, a fruit has been used to prepare a spicy curry. Yes, that is the beauty of this dish. I keep looking for these sugar-baby varieties of mangoes and as soon as I get my hands on them, I decide to make a curry out of it.

What is so unique or special about this Mangalorean Mango Curry

Combining sweet mangoes with spicy flavors creates a delightful taste that leaves you craving more. This curry can be served with freshly cooked hot steamed rice and rotis as well.

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Sweet and Sour Mango Curry

Shanaz Rafiq

This curry is a traditional and classic delicacy of Mangalore made with ripe mangoes. Spicy, sweet, and sour at the same time, this mango curry will get you addicted and make you want more.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Curry, Main Course

Cuisine Indian, Mangalorean

Servings 2 people

Equipment

• 1 Saucepan
• 1 bowl
• Mixer Grinder

Ingredients

  

• 5 Sugar baby mangoes (or any other sweet mango can be used)
• 2 tsp mustard seeds
• 1 tsp cumin seeds
• 5 dry red chilies
• 10 curry leaves
• ½ tsp salt or as per taste
• 1 tbsp grated jaggery
• 2 tbsp tamarind juice
• 2 green chilies as per the taste you can add more
• 4 tbsp cooking oil or coconut oil

For Masala Paste:

• 1 tbsp coriander seeds
• 1 tsp cumin seeds
• ½ tsp fenugreek seeds methi
• 4 dry red chilies byadgi/Kashmiri
• 10 curry leaves
• 4 cloves of garlic
• 1 small onion roughly chopped

Instructions

 

Prepping Mangoes for the curry

• Wash the mangoes well and scrape the dirt if needed. Now soak the mangoes in water with 2 or 3 tbsp of white vinegar.
  5 Sugar baby mangoes
• Now peel the mangoes without using a peeler or a knife. All you need to do is, just cut the top part and pull back the skin gently. In case, you are not able to do that, simply peel using a knife or a peeler.
• Place the peeled mangoes as well as the skin in a bowl. Por 1 cup of water and gently squeeze all the remaining pulp on the peel. Discard the peels. Now just squash one of the peeled mangoes leaving the rest of them as it is. You will find that the water has most of the mango juice and pulp. Set the bowl aside.

For Masala Paste

• Heat a pan over medium flame for a minute. Once the pan is hot add coriander seeds, cumin seeds, fenugreek seeds, and dry red chilies. Toast for 1 minute and cool before grinding.
  1 tbsp coriander seeds, 1 tsp cumin seeds, 1/2 tsp fenugreek seeds, 4 dry red chilies
• In a grinder jar, add roasted spices, curry leaves, garlic, and chopped onion. Add half a cup of water and grind to a smooth paste.
  10 curry leaves, 4 cloves of garlic, 1 small onion roughly chopped

For the mango curry

• Heat a saucepan on a medium flame for 2 minutes. Add cooking oil and when it is slightly heated up, add mustard seeds.
  2 tsp mustard seeds, 4 tbsp cooking oil
• Wait for a few seconds until it starts crackling and popping. Then add cumin seeds, curry leaves, and whole dry red chilies at the same time. Fry these for 1 minute and then add the mangoes along with the water.
  1 tsp cumin seeds, 5 dry red chilies, 10 curry leaves
• Now add the rest of the ingredients like salt, jaggery, green chilies, tamarind juice, masala paste from the grinder, and half a cup of water. Stir well until everything comes together and the curry starts to simmer.
  1/2 tsp salt, 1 tbsp grated jaggery, 2 tbsp tamarind juice, 2 green chilies
• At this stage, you need to taste the curry and adjust the seasoning. Place the lid and cook on low flame for about 10 to 12 minutes.
• Once the curry is cooked well, serve hot with steamed rice or roti.

Video

Keyword Curry, Mango, Veg Curry, Vegetarian