Firm green mango simmered with mustard seeds, curry leaves, green chillies and tamarind in a sweet and tangy syrup. A vegan side dish that brightens any meal.
Ingredients
- ¼ cup vegetable oil
- ½ tsp mustard seeds
- ½ tsp jeera seeds
- 1 sprig curry leaves
- 1 large onion
- 6 fresh green chilies
- 1 clove garlic (minced)
- 700g green mango
- ½ tsp turmeric powder
- ¾ cup boiling water
- ¾ cup white sugar
- 1 tbsp tamarind (dissolve in ½ cup boiling water)
- coriander (garnish)
Instructions
- Heat the oil in a large pot over medium heat. Add the mustard seeds and jeera seeds and let them pop. Thereafter, add the curry leaves.
- Add the onion, green chillies and garlic. Cook until the onion is soft and translucent.
- Add the green mango and turmeric and stir to coat. Cook for a couple of minutes.
- Pour in the boiling water, then add the sugar and the dissolved tamarind liquid. Stir until the sugar dissolves.
- Reduce the heat to low and simmer, stirring occasionally, until the mango is tender and the syrup is glossy and has thickened.
- Scatter over the coriander and let it cool for a few minutes. Serve warm and enjoy!
Notes
- Use firm, unripe green mangoes.
- Stir gently so the mango keeps its shape.
- Don’t overcook the mango, as it will turn mushy. You want it soft, but not mashed.
- Adjust the chilies and sugar to your preference, depending on how spicy or sweet you like it.
- If adding more sugar, make sure it dissolves fully.
- Keeps well in the fridge for up to 5 days. It tastes even better the next day.