Mango Fruit Curry

Mango fruit curry is one of the side dish. It is an easy  and quick preparing yummy dish. Savoury mango fruits are used here and you will surely enjoy eating " Mango Fruit Curry " I am sure. This curry is one of the traditional curry done during Mango season. (Udupi/Karnataka).

My father in law's house is in Salekeri (a small village), near Brahmavar./ Karnataka/ India. There are a few trees which bare these wild mangoes. Now a days its very hard to get people who can climb and pluck the fruit or raw mangoes. The half ripe mangoes start falling to the ground. It is one type of crazy thing that you go and check the ground for fallen mango. (These thoughts are still lingering in my mind.
Mangoes are plenty in the market these days and you can see varieties of mangoes in the market, is all because its the mango season now, Back at home in Salekeri (a small village near Brahmavar near Udupi), there are some mango trees. The wild mango tree has many many mangoes turning into fruits. But in the process it drops down some mangoes which are half ripen or yet to ripe fruits.

When we went home this time I picked some of those mangoes. 

These mangoes can be used for rasam, juice, mango payasa. (Rasayana). I have tried these mangoes with savoury curry. 

This is an easy dish and you can enjoy eating many main dishes with this Mango fruit curry for  chapatis, rice, dosa, idli so and so.

Lets see the recipe now:

Things Needed :

Wild Savoury Mangoes : 2 to 3

Green chilly : 1

Rasam/Sambar/Curry powder : 1 Tablespoon.
Methi Seeds : 1/4 Teaspoon

Jaggery : 2 Tablespoons

Salt : As required 

For seasoning :

Mustard seeds : 1/2 Teaspoon

Coconut oil : 1 Teaspoon

Jeera : 1/4 Teaspoon

Asafoetida : A pinch

Curry leaves : 6 to 8 leaves.

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Method :

1. Wash and clean the mangoes. Squeeze the mango pulp and put it in a big bowl.

2. Wash curry leaves and green chilly. Slit the chilly and keep it aside.

3. Keep a pan on the fire and heat. Put mustard seeds and jeera/cumin seeds.

4. Let it splutter. Add curry leaves, green chilly and ingh. 

5. Add squeezed mango pulp. Add the mango seeds ( 1 or 2 ). Add dry methi seeds to the curry.

6. Add jaggery, salt and a bit of turmeric powder.

7. Mix it well and let it boil for 2 to 3 minutes.

8. Add rasam powder and mix it well. Let it boil for 2 minutes.

9. Remove the ready Mango curry from the pan  to a serving dish.

10. Add a teaspoon of fresh coconut oil and mix it well and serve.

Note : 

If the mangoes are savoury add little more jaggery which helps to reduce the acidity. Adding more jaggery is purely optional. No need to add any water to it. Thick curry can remain for 2 to 3 days if kept in the fridge. Adding any spice other than rasam powder is optional. You can add garam masala (a pinch), sambar powder, Til/sesame seeds powder is optional. Use of more or less spice is optional.
Adding coconut oil is optional.
Time : 15 Minutes
Serves : 2 to 3.