Mango Seed Recipe – Authentic Indian Mango Curry with Coconut & Turmeric

Last Updated on 2 months by Neha Deshmukh

Mango Seed Recipe – Authentic Indian Mango Curry with Coconut & Turmeric

Hey everyone! If you’re anything like me, you probably adore mangoes. But have you ever thought about using every part of this glorious fruit? Today, I’m sharing a family favorite – a vibrant, flavorful mango curry that uses not just the flesh, but also the mango seed! It’s a bit of a hidden gem in Indian cuisine, and honestly, it’s something my grandmother taught me years ago. It’s surprisingly delicious and a fantastic way to reduce food waste.

Why You’ll Love This Recipe

This mango curry isn’t your typical sweet mango chutney. It’s a savory, tangy, and slightly spicy dish that’s incredibly comforting. It’s a beautiful balance of flavors, and the coconut and turmeric add a lovely richness. Plus, it’s surprisingly easy to make – perfect for a weeknight meal or a special occasion. You’ll be amazed at how much depth the mango seed adds!

Ingredients

Here’s what you’ll need to create this delicious curry:

• 2 ripe mangoes (peeled and chopped)
• 1 cup water (approx. 240ml)
• To taste salt
• 1 heaped teaspoon turmeric powder (approx. 6g)
• 1 heaped teaspoon red chili powder (approx. 6g)
• 2-3 curry leaf stalks
• 2 teaspoons mustard seeds (coarsely ground) (approx. 10g)
• 3 tablespoons fresh coconut (shredded) (approx. 30g)
• 1 tablespoon jaggery syrup (or 1.5 tbsp powdered jaggery) (approx. 15ml/12g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

Mangoes: Choosing the Right Variety

Any sweet, ripe mango will work beautifully here. Alphonso, Kesar, or even Tommy Atkins are great choices. The key is that they’re nice and fragrant.

Mango Seeds: Utilizing a Traditionally Overlooked Ingredient

Don’t toss those seeds! They add a unique, slightly tart flavor and a wonderful texture to the curry. Make sure to scrape off any remaining flesh clinging to the seed before using.

Spices: The Role of Turmeric and Red Chili Powder

Turmeric isn’t just for color; it adds a lovely earthy warmth. Red chili powder brings the heat, so adjust to your preference. Kashmiri chili powder will give you a vibrant color with milder spice.

Coconut: Fresh vs. Dried – What to Use

Freshly grated coconut is always best, if you can get it. It adds a beautiful sweetness and texture. If you’re using dried coconut, soak it in a little warm water for about 10 minutes to soften it up.

Jaggery: Understanding This Unrefined Sugar

Jaggery is an unrefined sugar made from sugarcane juice. It has a lovely caramel-like flavor. If you can’t find jaggery syrup, powdered jaggery works just as well. You can even substitute with brown sugar in a pinch, but the flavor won’t be quite the same.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the chopped mangoes, mango seed, salt, turmeric powder, red chili powder, curry leaves, coarsely ground mustard seeds, shredded coconut, jaggery syrup, and water in a nice, sturdy saucepan.
2. Bring the mixture to a boil over high heat, stirring occasionally. You’ll start to smell the wonderful aromas of the spices!
3. Once boiling, reduce the heat to medium, cover the saucepan, and let it simmer gently for about 10 minutes. This allows all the flavors to meld together beautifully.
4. Now, gently mash the mango pieces with the back of a spoon, but don’t overdo it – you want to retain some chunks for texture. Give it a taste and adjust the seasoning if needed. Maybe a pinch more salt, or a little extra chili powder?
5. Serve hot with fluffy rice, warm rotis, or even some soft appams. It’s seriously good with everything!

Expert Tips

A few little things I’ve learned over the years:

• Achieving the Right Consistency: If the curry is too thick, add a splash more water. If it’s too thin, simmer uncovered for a few more minutes.
• Balancing Sweet, Sour, and Spicy Flavors: This is key! Taste as you go and adjust the jaggery, salt, and chili powder to your liking.
• Working with Mango Seeds: Don’t worry about getting every last bit of flesh off the seed. A little bit is fine!

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your jaggery source to ensure it hasn’t been processed with bone char.
• Spice Level Adjustment (Mild, Medium, Hot): Reduce or omit the red chili powder for a milder curry. For extra heat, add a finely chopped green chili.
• Regional Variations (South Indian, Bengali): My friend from Kerala adds a pinch of asafoetida (hing) for a more South Indian flavor. A Bengali version might include a touch of panch phoron (five-spice mix).
• Festival Adaptations (Onam, Baisakhi): This curry is a lovely addition to a festive spread. It’s particularly good served as part of an Onam Sadhya.

Serving Suggestions

This curry is fantastic on its own, but here are a few ideas to complete the meal:

• A simple side of dal (lentils)
• A cooling raita (yogurt dip)
• A sprinkle of fresh cilantro for garnish

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

Let’s answer some common questions:

What part of the mango seed is used in this recipe?

The entire seed is used! It adds a unique flavor and texture. Just make sure to scrape off any remaining flesh.

Can I use store-bought mango pulp instead of fresh mangoes?

You can, but the flavor won’t be quite as vibrant. If using pulp, use about 2 cups (approx. 480ml) and reduce the water to ½ cup (approx. 120ml).

What is a good substitute for jaggery?

Brown sugar is the closest substitute, but it will have a slightly different flavor. You can also use maple syrup, but use a little less.

How can I adjust the sourness of the curry?

A squeeze of lime or lemon juice can brighten up the flavors and add a touch of sourness.

Can this curry be made ahead of time?

Yes! The flavors actually develop even more overnight. Just reheat gently before serving.