A sweet, spicy, tangy side dish or condiment made with mangoes and coconut.
- 2 medium-sized ripe mangoes, about 400g before cutting
- 1 teaspoon salt
- ½ teaspoon turmeric
- ½ teaspoon red chili, ground
- ½ cup water, just enough to cover mangoes in saucepan or pot
- ½ cup fresh plain yogurt
- ¼ cup grated fresh coconut, or about 4 tablespoons
- ½ teaspoon freshly ground mustard
- 1 whole green chili, roughly chopped
- 1 teaspoon mustard seeds
- 2-3 dry red chilies
- 5-6 fresh or dried curry leaves
- 1 tablespoon coconut oil
- Dice mangoes into 1/2 inch pieces.
- Combine mangoes, salt, turmeric and ground red chili and water in a 6” pot saucepan.
- Bring to a boil then lower heat and cook for 15 minutes until soft.
- Grind coconut, ground mustard, and chili in a grinder or food processor for about ½ minute until well blended.
- Add mixture to mango, and cook for another 2 minutes.
- Beat or whisk yogurt until smooth. Add to mango, and cook for another 5 minutes on low heat. Do not bring to a boil.
- Heat oil in a work or deep frying pan on medium heat. Add mustard seeds.
- When the mustard starts to sizzle and pop, add curry leaves and whole dried red chilies, and stir, about 2 minutes.
- Pour the tempered oil with the spices, curry leaves, and chilies into your pot.
- Serve at room temperature as a side dish for any meal.
The mangoes, of course, are critical. You can simplify the recipe further by dropping the dried red chilies and the green chili and still get adequate flavor. If you use dried (not sweetened) or desiccated coconut, soak it in milk for ½ hour in advance. Yoghurt, coconut, and ground mustard are critical. If you leave out the curry leaves you won’t get full authentic flavor, but you will still have a nice sweet, sour, spicy side dish. Coconut oil gives a distinctive South Indian flavor as do the curry leaves, but you can substitute the coconut oil with any mild-flavored oil for tempering.