Sweet and Spicy Raw Mango Curry with Jaggery

Name: Sweet and Spicy Raw Mango Curry with Jaggery
Total time: 600 s
Yield: As Side Dish
Cuisine: Indian
Ingredients: 4 Raw Mangoes; Jaggery, equal to the weight of the mangoes (adjust to taste); 2 tablespoons mustard oil; 1 teaspoon fennel seeds; 1/2 teaspoon nigella seeds (kalonji); 1/2 teaspoon mustard seeds; 1/2 teaspoon cumin seeds; 1/4 teaspoon asafoetida (hing); 1 dried whole red chilli; 3 cloves; 5–6 black peppercorns; 1 inch cinnamon stick; 1 teaspoon salt (or to taste); 1/2 teaspoon turmeric powder; 1 tablespoon Kashmiri red chilli powder; 1 Glass water

Sangita Vyas @Sangit

Kenya

#NYY
#NewYearNewYou

This sweet and spicy raw mango curry is a traditional summer recipe made with jaggery and aromatic whole spices. The natural tanginess of raw mangoes blends beautifully with the sweetness of jaggery, creating a perfectly balanced dish. It tastes even better the next day and pairs wonderfully with roti or paratha. A simple homestyle recipe full of nostalgic flavors!

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Ingredients

10 minutes

As Side Dish

4Raw Mangoes
Jaggery, equal to the weight of the mangoes (adjust to taste)
2 tablespoonsmustard oil
Whole spices
1 teaspoonfennel seeds
1/2 teaspoonnigella seeds (kalonji)
1/2 teaspoonmustard seeds
1/2 teaspooncumin seeds
1/4 teaspoonasafoetida (hing)
1dried whole red chilli
3cloves
5–6 black peppercorns
1 inch cinnamon stick
Ground Spices
1 teaspoonsalt (or to taste)
1/2 teaspoonturmeric powder
1 tablespoonKashmiri red chilli powder
1 Glasswater

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Steps

10 minutes

1

Wash and wipe the raw mangoes thoroughly. Peel them and cut into large chunks. Keep all ingredients measured and ready before cooking.
2

Heat mustard oil in a non-stick pan over medium heat. Add nigella seeds, fennel seeds, mustard seeds, cumin seeds, asafoetida, dried red chilli, cinnamon, cloves, and black peppercorns. Sauté until aromatic and the spices begin to crackle.
3

Add the mango chunks to the pan and mix well with the tempering. Add salt, cover with a lid, and cook on low heat for a few minutes until the mangoes start softening.
4

Once the mango pieces are partially cooked, add turmeric powder, Kashmiri red chilli powder, jaggery, and water. Gently mix, cover, and cook until the jaggery melts completely and the mangoes become tender.
5

When the mango pieces are soft and the gravy thickens to a glossy consistency, switch off the heat. Allow the curry to cool slightly.
6

Transfer to a serving bowl and serve. Your sweet and spicy raw mango curry is ready to enjoy!

Tips

1) This curry can be stored in the refrigerator for up to 1 week.
2) Tastes best when served with paratha, roti, or bread.
3) Adjust jaggery quantity depending on the sourness of mangoes.

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