Mango Chili Recipe – Authentic Indian Mango Curry with Coconut

Last Updated on 2 months by Neha Deshmukh

Mango Chili Recipe – Authentic Indian Mango Curry with Coconut

Introduction

Oh, mangoes! Is there anything more summery and delightful? Growing up, mango season was the event of the year. My grandmother would make this Mango Chili – a sweet, tangy, and subtly spicy curry – and the whole family would gather around, eager for a taste. It’s a dish that instantly transports me back to those warm, happy days. And now, I’m so excited to share this authentic Indian mango curry recipe with you! It’s surprisingly easy to make and absolutely bursting with flavor.

Why You’ll Love This Recipe

This Mango Chili isn’t just delicious; it’s a little bit special. It’s a beautiful balance of sweet from the mango, heat from the chilies, and richness from the coconut and yogurt. Plus, it’s a fantastic way to enjoy mangoes in a savory dish – a welcome change from the usual sweet treats! It’s ready in under 30 minutes, making it perfect for a weeknight meal or a festive occasion.

Ingredients

Here’s what you’ll need to create this flavorful Mango Chili:

• 1 Mango
• 1 cup Water
• ?? teaspoon Chili powder (I like Kashmiri chili powder for color and mild heat)
• ?? teaspoon Turmeric powder
• ?? cup Yogurt (full-fat is best for richness)
• ?? teaspoon Salt
• ?? cup Grated Coconut
• 1 Serrano pepper (adjust to your spice preference!)
• ?? teaspoon Cumin seeds
• ?? teaspoon Fenugreek seeds
• 2 Red chili pepper (dried)
• 1 tablespoon Coconut oil
• 1 teaspoon Mustard seeds

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this dish:

• Serrano Peppers: These pack a punch! If you’re sensitive to heat, remove the seeds before grinding. You can also substitute with a green chili, but Serrano peppers give a unique flavor.
• Mango Varieties: Alphonso mangoes are the gold standard for this recipe, if you can get your hands on them. But don’t worry if you can’t! Any sweet, slightly tart mango will work beautifully – Totapuri, Kesar, or even Honey mangoes are great options.
• Yogurt Quality: Good quality, thick yogurt is key. It adds a lovely creaminess and tanginess. If your yogurt is too thin, strain it through a cheesecloth for a few hours to thicken it up.
• Coconut: Freshly grated coconut is always best, but unsweetened desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop your mango into bite-sized pieces. Don’t be afraid to get a little messy and scrape off some of the flesh from the seed – it’s the sweetest part!
2. In a pot, boil 1 cup of water. Add the chopped mango, chili powder, turmeric powder, and salt. Let it simmer for about 10 minutes, or until the mango is soft but still holds its shape. We don’t want mushy mangoes!
3. While the mango is simmering, let’s make the coconut paste. Grind the grated coconut, Serrano pepper, cumin seeds, and ½ cup of water into a smooth paste. A high-speed blender works best for this.
4. Pour the coconut paste into the pot with the cooked mangoes. Stir well and simmer for another 3 minutes, until everything is bubbly and fragrant.
5. Now, reduce the heat to low. Gently stir in the beaten yogurt and simmer for 2 minutes without letting it boil. Boiling the yogurt can cause it to split.
6. Time for the tempering! Heat the coconut oil in a small pan. Add the mustard seeds, red chilies, and fenugreek seeds. Wait until the mustard seeds start to splutter – that’s when you know the oil is nicely flavored.
7. Carefully pour the tempering over the mango curry. Give it a good stir, and it’s ready to serve!

Expert Tips

• Don’t overcook the mango! You want it to be tender, but still have some texture.
• Taste as you go and adjust the seasoning to your liking.
• If you want a smoother curry, you can blend the entire mixture after simmering.

Variations

• My Family’s Secret: My aunt always adds a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.
• For the Kids: If you’re making this for little ones, reduce the amount of Serrano pepper or omit it altogether.
• Seafood Addition: My friend loves adding small shrimp or pieces of fish to this curry for a complete meal.

Vegan Adaptation

Want to make this Mango Chili vegan? It’s easy! Simply substitute the yogurt with coconut yogurt or cashew cream.

Spice Level Adjustment

• Mild: Use just ½ Serrano pepper, remove the seeds, and use Kashmiri chili powder.
• Medium: Use 1 Serrano pepper with the seeds removed.
• Hot: Use 1-2 Serrano peppers with the seeds included, and add a pinch of cayenne pepper.

Festival Adaptation

This Mango Chili is a wonderful addition to festive meals! It’s often served during Onam in Kerala and can be a delightful part of a Raksha Bandhan spread.

Gluten-Free Option

This recipe is naturally gluten-free!

Serving Suggestions

Serve this Mango Chili hot with a generous portion of fluffy steamed rice. A side of papadums (Indian crispy wafers) and a simple cucumber raita (yogurt dip) would complete the meal perfectly.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

• What type of mango is best for this curry? Alphonso mangoes are ideal, but any sweet and slightly tart mango will work well.
• Can I use store-bought coconut paste instead of making my own? Yes, you can! Just make sure it’s unsweetened.
• How can I adjust the sourness of the curry? Add a squeeze of lime juice or a pinch of tamarind paste to increase the sourness.
• What is the purpose of tempering the spices? Tempering releases the essential oils in the spices, infusing the oil with their flavor and aroma.
• Can this curry be made ahead of time? Yes, you can make the curry base (up to step 5) ahead of time and store it in the refrigerator. Add the tempering just before serving.