Raw Mango Curry (Kachi Keri Nu Shaak) By Chef Jigss

As soon as summer starts  we all welcome season of mangoes and when we talk about mangoes then who don’t like raw mangoes, specially for me an many others just cut it and sprinkle some salt, red chili powder, and or chaat massala  and can eat it as it is

But today we are going to make a simple & easy  yet tasty and tempting Raw Mango Curry (Kachi Keri Nu Shaak) which is one of my favourites. For this particular dish you need raw mangoes and a few spices very simple and easy to make. Its going to be a little sweet yet spicy & tangy curry. Just ir-resistible. Relished by people of all age groups.

Ingredients

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  • 2 Medium Size Raw Mangoes (approx 350-450 gms)
  • 1/2  tsp whole cumin seeds
  • 1/4 – 1/2  tsp musturd seeds (optional)
  • 1-2 pcs cloves (optional)
  • 4-5 pcs whole black pepper (optional)
  • 1 small pc of cinnamon stick (optionsl)
  • A pinch of asafoetida (optional)
  • 1/2 tsp turmeric powder
  • 1  to 1 and half tsp red chili powder
  • salt to taste
  • 1 and half cup  jaggery (approx)
  • 2-3 tsp oil

Perpartion Time: 25-35 mins

Cooking Time 5-7 mins

Pre Preparation:

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Wash and  peal of raw mango skin

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Cut down mango into big chunks and eventually remove the seed

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Now finely chop the cut mango

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Add salt to the chopped mangoes and mix well

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Leave aside for  15-20 mins or till it releases some water &

IMG_20170403_162035_01 Drain off the water released by chopped mangoes

Ready to  Go:

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  • Chopped & slat applied raw mangoes approx 2 cups
  • 1 tsp whole cumin seeds
  • ½ tsp musturd seeds
  • 2-3 cloves
  • 4-5 whole black pepper
  • 1 small stick cinnamon stick
  • A pinch of asafoetida
  • ½ tsp turmeric powder
  • 1 to 1 & ½  tsp red chilli powder ( adjust as per taste)
  • jaggery  approx 1 to 1 & ¼ cup  (should be  ¾ of the chopped raw mangoes, or as per taste)
  • 2-3 tsp oil

Method

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Heat oil in a deep pan

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When heated add cumin seeds, when its crackle

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Add, mustard seed, cinnamon stick, cloves , black pepper, asafoetida

IMG_20170403_162950_01ow  add  chopped raw mangoes

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Sprinkle turmeric powder, mix well and

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cook for 1-2 mins

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Now turn off the flame and add red chilli powder and mix well

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In the hot mixture add  jaggery (broken down into small pcs) , mix well.

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Jaggery will dissolve in few mins and form thick curry  (keep stirring frequently),

IMG_20170403_163710_01Leave it aside to cool down.

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Is ready to Serve or Store in a air tight container. Serve as desired with roti, paratha, puris, etc.

Note:

  • Can be stored in refrigerator for 7-10 days

You are ready to go ahead and try in your kitchen….

&

Do let me know how it went ………….

 

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**Don’t forget to check other recipes on Jigss Kitchen under My Recipes section and do subscribe to get regular updates via email regarding new recipes, tips & tricks posted..**

for queries/comments please feel free to contact

email: jignesh.s.thakkar@gmail.com

voice/whatsapp :+91-9898195658

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