Mangai Curry

Recipe by
Total Time:
15-30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Raw Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • Raw Mango - 1
  • Dry ingredients:
  • Ginger powder - 1/4 tsp
  • Asafoetida - 1/4 tsp
  • Salt - per your taste
  • Chilli powder - 1 to 15 tsps
  • Aamchoor - 1/2 tsp (optional); add more if the mango is not very sour
  • Seasoning:
  • Mustard seeds - 1/4 tsp
  • Fenugreek seeds - 1/4 tsp
  • 3 tbsp- Sesame oil

How to Make Mangai Curry

  • Wash and cut the mango into very small pieces (do not peel the skin).
  • Heat the oil and add the mustard and fenugreek seeds. When they begin to splutter, add all the dry ingredients and heat for about 10 seconds and add this to the mango pieces.
  • Mix well, cover and set aside for at least half an hour before using. Check the taste and add salt/chilli powder if required.
  • Store in the fridge and it will last for about a week or more.
  • This goes well with anything, especially, curd rice! And the taste gets better by the day!