Green Mango Curry
Preparation time: 30-45 minutes | Serves: 2-4 people
This green mango curry is one of my favourite summer dishes. It's based on a recipe my grandmother used to make and simply sings of warm, breezy evenings when you want something light and delicious. With a blend of aromatic spices and the perfect balance of sweet and sour flavours, this easy raw mango curry is a must-try.
The story behind my Green Mango Curry -
Green mango (or raw mango) is known as ambi in India and grows far and wide across the entire country. While the sweeter, ripe versions are preferred for desserts, green mangoes aren't far behind. Transformed into chutneys, drinks, pickles, or simply enjoyed with chilli and salt, the delicious fruit is incredibly tart and sour in its raw form.
This curry is based on the Mangalorean recipe Ambuli Upkari. I remember vividly the first time my grandmother made this dish - she used small, sweet mangoes plucked right from her backyard. I tried the same curry with green mangoes and found that I much preferred the mouth-puckering sourness of raw mangoes balanced with sweetness from jaggery or brown sugar.
This is the recipe I'm sharing below, and while green mangoes are harder to find in Australia, if you do manage to get your hands on them, you absolutely should try this version.
Ingredients in my Green Mango Curry -
This is a simple curry recipe but it does require quite a few spices and spice blends. Asafoetida, dried red chilli and mustard seeds make up the base of this recipe, tempered in coconut oil with curry leaves to add layers of flavour.
Red onion, garlic and ginger - integral to almost every curry are added next, followed by sambhar masala, cumin and chilli powder, turmeric and sliced green mango. Crushed tomatoes make up the restof the gravy and a few minutes of simmering is all this recipe needs.
I’d suggest letting it sit in the fridge for a day or two, developing even further in flavour and colour - perfect for enjoying on an exceptionally warm day.
Find more tips in the recipe notes below.
Ingredients
For the curry -
2-3 large green mangoes, sliced
1 red onion, sliced
1 tbsp ginger garlic paste
1 tsp chilli powder + more, according to taste
1 tsp turmeric powder
1/2 tbsp sambhar masala
1-2 tsps ground cumin
1/2 cup crushed tomatoes
1 tsp jaggery/ sugar
Salt, according to taste
For the tempering -
2-3 tbsps coconut/ neutral oil
1 tsp mustard seeds
2 tsps asafoetida powder (hing)
1 dried chilli
Handful of curry leaves
To serve -
Basmati rice
Method
Place the sliced mango in a bowl and sprinkle with salt, chilli and turmeric powder. Toss to coat and set aside.
Place a large pan on medium heat and add the oil.
Once hot, add the tempering ingredients in this order: chilli and asafoetida, followed by mustard and curry leaves. Fry for 1-2 minutes.
Add the sliced onion and fry until softened. Stir in the ginger and garlic paste and spices, then fry for 3-4 minutes.
Add the sliced mangoes and stir to coat with the spices and onion.
Pour in the crushed tomato and 1 cup of water. Simmer uncovered for 10 minutes or until the mango is tender with a slight bite and the sauce has thickened. Add sugar and salt, to taste.
Serve hot with basmati rice.
Swaps, Serves & Storage
What can I use instead of ginger and garlic paste?
Use 1 tbsp freshly grated ginger + 2-3 minced garlic cloves instead.What can I use instead of sambhar masala?
You can substitute sambhar masalas garam masala or a mix of coriander powder + cumin powder (1/4 tsp each) - it might taste slightly different but will work in a pinch.What can I use instead of asafoetida?
Asafoetida has a unique flavour profile and ads depths and a touch of sour, savoury flavour. You can skip using it entirely or substitute with a pinch of ginger and garlic powder.How long can I store this Green Mango curry for?
You can store this curry in an air tight container for up to 5 days. Add a splash of water while reheating as the curry will thicken as it cools down.
Check out my other Indian recipes -
