Ripe mango curry | How to make Ripe mango curry

By Sweta Shet  |  24th May 2016  |  
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  • Ripe mango curry, How to make Ripe mango curry
Ripe mango curryby Sweta Shet
  • Prep Time

    10

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

15

0





About Ripe mango curry

A dish from the konkan region..

Ripe mango curry is a popular aromatic and delicious dish. You can try making this amazing Ripe mango curry in your kitchen. This recipe requires 10 minutes for preparation and 15 minutes to cook. The Ripe mango curry by Sweta Shet has detailed steps with pictures so you can easily learn how to cook Ripe mango curry at home without any difficulty. Ripe mango curry is enjoyed by everyone and can be served on special occasions. The flavours of the Ripe mango curry would satiate your taste buds. You must try making Ripe mango curry this weekend. Share your Ripe mango curry cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sweta Shet for inputs. In case you have any queries for Ripe mango curry you can comment on the recipe page to connect with the Sweta Shet. You can also rate the Ripe mango curry and give feedback.

Ripe mango curry

Ingredients to make Ripe mango curry

  • Ripe mangoes - 4, (the small types)
  • Maida - 1 tsp
  • Jaggery - 2 tbsp
  • Salt a pinch
  • Coconut - 1/4 cup grated
  • For tempering: Mustard - 1 tsp
  • Hing - a pinch
  • Curry leaves - 1 stem
  • Red chillies or green chillies - 2-3

How to make Ripe mango curry

  1. Wash mangoes nicely, there shouldnt be any dirt on the skins. Peel the mangoes by hand and keep aside. Don't use a peeler.
  2. Take the peels in a vessel and pour water. Take out all the juice of the peels. If necessary pour water second time also. U have to get all the pulp from the peels.
  3. Then discard the peels. Mix maida, jaggery and salt in the water. See that there are no lumps from maida.
  4. Keep on gas stove on low flame. Stir to dissolve jaggery.
  5. When the curry is hot and slightly thick, put in the mangoes and grated coconut.
  6. Cook for around 5 mins..till mangoes are heated through.
  7. Take off the gas. Do the tempering and serve hot.

My Tip:

The small variety of mangoes is used for this dish. The number of chillies depends on how spicy you want it. This is supposed to be a sweet and spicy dish. Adjust the jaggery also as per sweetness of the mangoes. The amount of maida is to just thicken the juice a little bit, it shouldnt be very thick. This curry is usually served as an accompanying dish. When there are other elements on the plate. For eg. Rice, dal, sabji and mango curry.

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