🧺 Ingredients:
4–5 small ripe mangoes (preferably sugar baby or local mango varieties)
1/2 cup jaggery, grated (adjust to taste)
1/4 tsp salt (or to taste)
1–2 green chilies, slit (adjust to heat preference)
1/2 cup water (or enough to make a curry)
1 tbsp rice flour (optional, for slight thickening)
🌶 For tempering (tadka):
1 tsp coconut oil (or any cooking oil)
1/2 tsp mustard seeds
1–2 dried red chilies, broken
1 sprig curry leaves
Pinch of asafoetida (hing)
🧑🍳 Instructions:
- Wash the mangoes well. Peel them and keep the skin (if desired, as it adds flavor). Gently squeeze the pulp and seed into a pot.
You can also cut some mangoes into halves or chunks.
- In a pan, add the mango pulp, skins (optional), and a little water.
- Add jaggery, salt, and green chilies.
- Let it simmer on medium heat for 5–7 minutes until the jaggery melts and the mixture is slightly thick.
- If using rice flour, mix 1 tsp rice flour in 1 tbsp of water and stir it into the curry.
- Simmer for 2 more minutes, stirring gently.
- Heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Add red chilies, curry leaves, and a pinch of hing.
- Pour the tempering into the mango curry and stir.
- Enjoy hot or at room temperature with steamed rice or as a sweet-sour side dish.
