Last Updated on 2 months by Neha Deshmukh

Jackfruit Seed & Mango Curry Recipe – Authentic Kerala Style

Introduction

Oh, this curry! It’s one of those recipes that instantly transports me back to my grandmother’s kitchen in Kerala. The sweet-tartness of the mango, the subtle earthiness of the jackfruit seeds, and that beautiful coconut-based gravy… it’s pure comfort food. I first made this myself when I was missing home terribly, and honestly, it felt like a little piece of Kerala right here in my kitchen. It might sound a little unusual to use jackfruit seeds, but trust me – they’re a hidden gem! Let’s get cooking, shall we?

Why You’ll Love This Recipe

This Jackfruit Seed & Mango Curry (Chakkakuru Manga Curry) isn’t just delicious; it’s a celebration of Kerala cuisine. It’s a fantastic way to use often-discarded parts of the jackfruit, making it a wonderfully sustainable dish. Plus, it’s packed with flavour, relatively easy to make, and a guaranteed conversation starter! If you’re looking to explore authentic South Indian flavours, this is a perfect place to start.

Ingredients

Here’s what you’ll need to create this Kerala masterpiece:

• 1 cup Dried Jackfruit seeds (Chakkakuru)
• 1 Raw mango (small-medium)
• 1.5 cups Grated coconut
• A pinch Cumin (jeera)
• 0.5 tsp Chopped garlic
• 2 Green chilli
• 0.5 tsp Chilli powder
• 0.75 tsp Turmeric powder
• 4-5 Pearl onion
• 0.5 tsp Mustard seeds
• Curry leaves
• Salt (to taste)
• Coconut oil

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

• Jackfruit Seeds (Chakkakuru): These are the stars of the show! You can usually find dried jackfruit seeds at Indian grocery stores. They have a slightly starchy, potato-like texture when cooked.
• Raw Mango: Look for a mango that’s firm and slightly tart. A smaller to medium-sized mango works best. Avoid overly ripe mangoes, as they’ll make the curry too sweet.
• Coconut Oil: This is essential for authentic Kerala flavour. Don’t substitute with another oil if you can help it! The aroma and taste are just irreplaceable.
• Kerala Spice Blend: While this recipe doesn’t call for a pre-made blend, the combination of turmeric, chilli powder, and cumin is very characteristic of Kerala cuisine. Feel free to add a tiny pinch of fenugreek seeds for extra depth.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and slice the dried jackfruit seeds. Add them to a pot with the green chillies, salt, ¾ tsp turmeric powder, and 1 cup of water. Bring to a boil and cook for 10-12 minutes, or until the seeds are tender.
2. Next, cube the raw mango and add it to the pot with the jackfruit seeds. Stir in the chilli powder and another 1 cup of water. Cook for another 10-12 minutes, until the mango softens.
3. While the mango and jackfruit seeds are simmering, let’s make the coconut paste. Grind the grated coconut, cumin, and garlic with ½ cup of water into a smooth paste. Add another ½ cup of water and grind again – this ensures a really silky texture.
4. Now, gently mix the coconut paste into the curry. Simmer on low heat until it just begins to boil. Don’t let it boil vigorously, or the coconut might separate. Remove from the flame.
5. Time for the tempering! Heat a small pan with coconut oil. Once hot, add the mustard seeds and let them splutter. Then, add the sliced pearl onions and curry leaves. Fry until the onions are golden brown. Add ¾ tsp turmeric powder and quickly mix it in. Pour this fragrant tempering over the curry.
6. Finally, let the curry rest for at least 20-30 minutes before serving. This allows the flavours to meld together beautifully. Trust me, the wait is worth it!

Expert Tips

• Don’t overcook the jackfruit seeds! You want them tender, but still with a little bit of bite.
• Adjust the amount of chilli powder to your liking. Kerala cuisine can be spicy, but you can always tone it down.
• A good quality coconut paste makes all the difference. If you’re using store-bought, look for one that’s fresh and doesn’t have any added preservatives.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut oil is ethically sourced.
• Spice Level Adjustment: For a milder curry, reduce the amount of chilli powder or remove the green chillies altogether. For extra heat, add a pinch of cayenne pepper.
• Regional Variations: In Coastal Kerala, you might find prawns or small fish added to this curry. Inland, it’s more common to see it made with just the jackfruit seeds and mango.
• Festival Adaptations: This curry is often served as part of a sadya (vegetarian feast) during Onam or Vishnu Festival.

Serving Suggestions

This Jackfruit Seed & Mango Curry is best served hot with a generous portion of steamed rice. A side of papadum (crispy lentil wafers) and a simple vegetable stir-fry would complete the meal perfectly. It’s also lovely with appam (lace-edged pancakes) for a weekend brunch.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The flavours actually develop even more overnight! Reheat gently on the stovetop or in the microwave.

FAQs

What are Jackfruit Seeds and are they edible?

Yes! Jackfruit seeds are perfectly edible and quite nutritious. They’re a good source of protein and fibre. They have a mild flavour and a starchy texture, making them ideal for curries and stir-fries.

Can I use frozen grated coconut for this recipe?

You can, but fresh grated coconut is always best. If using frozen, make sure to thaw it completely and squeeze out any excess water before grinding it into a paste.

What type of mango is best for this curry?

A tart, green mango is ideal. Varieties like Totapuri or Alphonso (when still green) work well.

How can I adjust the sourness of the curry?

If you prefer a less sour curry, use a slightly riper mango. You can also add a tiny pinch of sugar to balance the flavours.

Can this curry be made ahead of time?

Yes, absolutely! In fact, it tastes even better the next day. Just make the curry and let it sit in the fridge overnight. The flavours will meld together beautifully.