How to make Raw Mango Curry -
Raw mango gives a unique flavour and taste to this curry.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Raw mangoes (कच्चे आम), Oil (ऑइल)
Cuisine : Indian
Course : Main Course Vegetarian
For more recipes related to Raw Mango Curry checkout Khatti Meethi Ambi ki Sabzi. You can also find more Main Course Vegetarian recipes like Kelphulachi Bhaji Chhole Hunan Vegetables Feta Rice Stuffed Tomatoes
Raw Mango Curry Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 6-10 minutes
Cook time : 16-20 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Raw Mango Curry Recipe
Raw mangoes peeled cut into wedges 4
Oil 1 tablespoon
Mustard seeds 1 teaspoon
Cumin seeds 1 teaspoon
Curry leaves 10
Green cardamoms 2-3
Cinnamon 1 inch stick
Onion chopped 1 medium
Turmeric powder 1 teaspoon
Red chilli powder 1 teaspoon
Curry powder 1 teaspoon
Ginger-garlic paste 1 teaspoon
Fresh coconut scraped 1/2 cup
Coriander seeds roasted 1 tablespoon
Dried red chillies 2-3
brown sugar/jaggery 1 teaspoon
Salt to taste
Method
Step 1
Heat oil in a non-stick pan, add mustard seeds and cumin seeds and let them splutter. Add curry leaves, green cardamoms and cinnamon and mix.Add onion and sauté till golden.
Step 2
Add turmeric powder, red chilli powder and curry powder and mix well. Add ginger-garlic paste and sauté till the raw aroma is gone.
Step 3
Add mango and mix. Add about half a cup of water, reduce heat and cook on medium heat for three to four minutes.
Step 4
Put coconut, coriander seeds and red chillies in a mixer jar and grind to a smooth paste with a little water.
Step 5
Add ground paste to the curry and mix well.Add brown sugar and salt and mix well.Continue cooking for a minute.
Step 6
Transfer into a serving bowl and serve hot with steamed rice.
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
