Authentic Raw Mango Curry Recipe – Jaggery & Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Curry Recipe – Jaggery & Spice Blend

Introduction

Oh, the joys of summer in India! And nothing screams summer quite like the tangy sweetness of raw mangoes. This Raw Mango Curry, or Kairi ki Sabzi as we call it at home, is a dish that instantly transports me back to my grandmother’s kitchen. I first made this myself when I was trying to recreate her flavors after moving away from home, and it’s been a family favorite ever since. It’s a beautiful balance of sweet, sour, and spicy – a truly comforting and vibrant dish. You’ll absolutely love it!

Why You’ll Love This Recipe

This isn’t just another curry; it’s a celebration of seasonal flavors. The slight tartness of the raw mangoes, beautifully balanced by the sweetness of jaggery, is simply divine. Plus, the aromatic spices create a depth of flavor that’s incredibly satisfying. It’s relatively easy to make, comes together in about 30 minutes, and is a fantastic way to enjoy the bounty of summer.

Ingredients

Here’s what you’ll need to create this delicious Raw Mango Curry:

• 1 whole raw mango (about 200-250g)
• 2 tbsp oil (vegetable, canola, or sunflower oil work well)
• 1 tsp mustard seeds
• ½ tsp fenugreek seeds (methi seeds)
• ½ tsp cumin seeds (jeera)
• 10-12 garlic cloves, crushed
• 2 large onions, finely chopped
• 2 medium tomatoes, finely chopped
• Salt to taste
• ½ tsp turmeric powder (haldi)
• 1 tsp red chili powder (adjust to your spice preference)
• 3 cups water
• ¼ – ½ cup grated jaggery (gur) – start with ¼ cup and add more to taste

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Mangoes: Look for firm, green mangoes. Different regions in India have different varieties – Totapuri, Rajapuri, or even Alphonso (when still green) work beautifully. The key is that they should be tart, not sweet.
• Fenugreek & Cumin Seeds: These little seeds pack a huge flavor punch! Don’t skip them – they’re essential for that authentic Indian aroma. Lightly dry roasting them before using enhances their flavor even more.
• Jaggery: Jaggery is unrefined sugar, and it adds a unique molasses-like sweetness to the curry. It’s different from regular sugar and really elevates the flavor. You can find it at most Indian grocery stores. If you absolutely can’t find it, dark brown sugar is a very distant substitute.
• Spice Level: Red chili powder can vary in heat. Start with 1 tsp and add more if you like things spicier!

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat the oil in a heavy-bottomed pan or pot over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
2. Add the fenugreek and cumin seeds. Sauté for about 30 seconds, or until fragrant and lightly browned. Be careful not to burn them!
3. Now, add the crushed garlic and fry for another 30 seconds, until it smells amazing. Stir in the chopped onions and cook until they turn translucent and softened.
4. Time for the spices! Add the salt, turmeric powder, and red chili powder. Mix well and cook for a minute, allowing the flavors to bloom.
5. Add the chopped tomatoes and cook for 5-6 minutes, until they soften and break down.
6. Peel and chop the raw mango into bite-sized pieces. Add them to the pan, coating them thoroughly with the masala. Cover the pan and let it simmer for 4-5 minutes on medium heat. This helps the mangoes soften slightly.
7. Pour in the water, bring the curry to a boil, and then cook on high heat for about 5 minutes.
8. Reduce the flame to low and simmer for 8-10 minutes, or until the mixture thickens to your liking.
9. Finally, stir in the grated jaggery. Cook on low heat for another 10 minutes, stirring occasionally, until the jaggery dissolves and the curry develops a lovely, glossy texture.

Expert Tips

• Don’t overcrowd the pan when sautéing the onions. Cook them in batches if necessary to ensure they brown properly.
• Adjust the amount of water depending on how thick you like your curry.
• Taste and adjust the seasoning as you go. You might need a little more salt or jaggery to balance the flavors.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the jaggery for maple syrup or coconut sugar for a vegan-friendly version.
• Spice Level Adjustment: If you’re sensitive to heat, reduce the amount of red chili powder. Or, if you like it fiery, add a pinch of cayenne pepper!
• Regional Variations: My friend’s grandmother always adds a small piece of kokum to her mango curry for a tangy twist. It’s a great substitute for tamarind.
• Festival Adaptations: This curry is often served as part of summer festivals like Baisakhi or Teej. It’s a wonderful addition to a festive meal!

Serving Suggestions

This Raw Mango Curry is best served hot with steamed rice or warm rotis. A side of cooling yogurt (raita) is also a fantastic addition. It’s also delicious with a simple dal and some papadums.

Storage Instructions

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

FAQs

• What type of mango is best for this curry? Any firm, tart, green mango will work! Totapuri and Rajapuri are popular choices.
• Can I use store-bought mango pulp instead of fresh mangoes? While fresh mangoes are best, you can use store-bought pulp in a pinch. Use about 1.5-2 cups of pulp.
• What is the purpose of jaggery in this recipe? Jaggery adds a unique sweetness and depth of flavor that regular sugar doesn’t. It balances the tartness of the mangoes beautifully.
• How can I adjust the sweetness level of the curry? Start with ¼ cup of jaggery and add more, a tablespoon at a time, until you reach your desired sweetness.
• Can this curry be made ahead of time? Yes! The flavors actually improve when it sits for a bit.
• What is the best way to store leftover mango curry? Store it in an airtight container in the refrigerator for up to 3 days.