Mango curry-2

This is the second variety of mango curry also known as Ambya upkari in my mother tongue Konkani. Here pepper is used to spice the dish instead of the green chillies that were used in the earlier mango curry posted in this website. A special variety of mango called Ambya ghonta which is sweet and sour is used to make this curry. If unavailable one may use any small variety of sweet mango and add some tamarind pulp for tanginess.


1 kg small mangoes ( around nine or ten)

150 gms jaggery


1 tbsp heaped pepper powder


1 tbsp ghee/ clarified butter

1 tbsp mustard seeds

1 heaped tsp urad dal/ split black gram


Wash the mangoes well and de skin them. Tip them into a vessel. Take the peel in a large bowl. Add about two glasses of water and rub them well, changing the water thus thrice till all the pulp from the peel is extracted. Tip the water each time into the vessel containing the mangoes. Puree two of the mangoes and add it into the vessel. This is to thicken the curry. Add the jaggery, salt and pepper and mix well. Bring the curry to a roaring boil. Lower flame and simmer for a couple of minutes to allow the mangoes to infuse the flavours. Heat the ghee in a pan. Drop in the urad dal and as it turns golden yellow, drop in the mustard. Allow it to crackle. Pour this seasoning into the curry. Mix well, cover and keep aside for about fifteen minutes before serving .

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