Tomato Mango Curry

Name: Tomato Mango Curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Indian
Ingredients: 1 medium Raw mango; 2 Tomato; 1 in Ginger piece; 5 Shallots; 0.25 tsp Turmeric powder; 1.5 tsp Chilli powder; to taste Salt; 1 sprig Curry leaves; 0.5 tbsp Coconut oil; 0.5 cup Grated coconut; 1 tbsp Coconut oil; 0.25 tsp Fenugreek seeds; 3 Shallots; 3 Dried red chilli; 1 sprig Curry leaves

Tomato Mango Curry is a vibrant and flavorful dish that perfectly balances the tastes of mangoes with the tanginess of tomatoes, enhanced by a blend of aromatic spices. This unique combination creates a culinary experience that is both spicy and tangy, offering a delightful contrast that tantalizes the taste buds. It is quick to make and great for lunch or dinner. Enjoy the delightful flavors of this Tomato Mango Curry, a dish that is sure...

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Step 1

Crush the ginger and shallots together to form a coarse paste.

Step 2

In a khadai or earthen pot, combine the mango pieces, tomato pieces, crushed ginger and shallots mix, chilli powder, turmeric powder, salt, curry leaves, and 1/2 tbs coconut oil.

Step 3

Mix all ingredients thoroughly by hand.

Step 4

Let the mixture rest for 30 minutes to marinate.

Step 1

In a mixer jar, add the grated coconut and grind to a fine paste, adding enough water to achieve a smooth consistency.

Step 2

Add this coconut paste to the marinated tomato mango mix in the pot.

Step 3

Add enough water to achieve the desired gravy consistency. It should not be too thin or too thick.

Step 4

Cook the curry until all the ingredients are well cooked and the flavors have melded together.

Step 5

Remove the pot from the flame once cooked.

Step 1

For tempering, heat 1 tbs of coconut oil in a pan.

Step 2

When the oil is hot, add the fenugreek seeds and wait for them to pop.

Step 3

Add the sliced shallots and sauté until they turn golden brown.

Step 4

Once the shallots are golden brown, add the dried red chilli and curry leaves.

Step 5

Sauté for 15 seconds.

Step 6

Turn off the flame and immediately pour the tempering over the tomato mango curry.

Step 7

Cover the pot for 2-3 minutes to allow the flavors to infuse.

Step 1

Serve the tomato mango curry hot and enjoy!

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Adjust the amount of chilli powder according to your spice preference.

For a richer flavor, use freshly grated coconut. You can use dessicated coconut if fresh coconut is not available.

Ensure the mangoes are raw and slightly tart for the best taste.

Serve with rice or roti for a complete meal.

Can I use frozen mango for this recipe?

Fresh, raw mangoes are recommended for the best flavor and texture. However, if unavailable, you can use frozen mangoes, ensuring they are thawed before use. Keep in mind that this might slightly alter the overall taste.

How can I make this curry less spicy?

To reduce the spiciness, decrease the amount of chilli powder used in the recipe. You can also remove the seeds from the dried red chillies before adding them to the tempering.

What type of tomatoes should I use for this recipe?

You can use any ripe tomatoes available. However, using local and seasonal varieties will enhance the flavor.

Can I store the leftover curry?

Yes, you can store the leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Is this recipe suitable for freezing?

Yes, Tomato Mango Curry can be frozen for up to 2 months. Store in an airtight container, leaving some space for expansion. Thaw completely before reheating.

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Step 1

Crush the ginger and shallots together to form a coarse paste.

Step 2

In a khadai or earthen pot, combine the mango pieces, tomato pieces, crushed ginger and shallots mix, chilli powder, turmeric powder, salt, curry leaves, and 1/2 tbs coconut oil.

Step 3

Mix all ingredients thoroughly by hand.

Step 4

Let the mixture rest for 30 minutes to marinate.

Step 1

In a mixer jar, add the grated coconut and grind to a fine paste, adding enough water to achieve a smooth consistency.

Step 2

Add this coconut paste to the marinated tomato mango mix in the pot.

Step 3

Add enough water to achieve the desired gravy consistency. It should not be too thin or too thick.

Step 4

Cook the curry until all the ingredients are well cooked and the flavors have melded together.

Step 5

Remove the pot from the flame once cooked.

Step 1

For tempering, heat 1 tbs of coconut oil in a pan.

Step 2

When the oil is hot, add the fenugreek seeds and wait for them to pop.

Step 3

Add the sliced shallots and sauté until they turn golden brown.

Step 4

Once the shallots are golden brown, add the dried red chilli and curry leaves.

Step 5

Sauté for 15 seconds.

Step 6

Turn off the flame and immediately pour the tempering over the tomato mango curry.

Step 7

Cover the pot for 2-3 minutes to allow the flavors to infuse.

Step 1

Serve the tomato mango curry hot and enjoy!

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Adjust the amount of chilli powder according to your spice preference.

For a richer flavor, use freshly grated coconut. You can use dessicated coconut if fresh coconut is not available.

Ensure the mangoes are raw and slightly tart for the best taste.

Serve with rice or roti for a complete meal.

Can I use frozen mango for this recipe?

How can I make this curry less spicy?

To reduce the spiciness, decrease the amount of chilli powder used in the recipe. You can also remove the seeds from the dried red chillies before adding them to the tempering.

What type of tomatoes should I use for this recipe?

You can use any ripe tomatoes available. However, using local and seasonal varieties will enhance the flavor.

Can I store the leftover curry?

Yes, you can store the leftover curry in an airtight container in the refrigerator for up to 2 days. Reheat thoroughly before serving.

Is this recipe suitable for freezing?

Yes, Tomato Mango Curry can be frozen for up to 2 months. Store in an airtight container, leaving some space for expansion. Thaw completely before reheating.

Tomato Mango Curry

Stuck mid-recipe?

Ingredients

Main Ingredients

For Tempering

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Nutrition (per serving)

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Carbs

2.8g (1.01%)

Sugars

0.8g (1.56%)

Healthy Fat

0.4g

Unhealthy Fat

6.2g

% Daily Value based on a 2000 calorie diet

How to make Tomato Mango Curry

Preparation

Cooking the Curry

Tempering

Serving

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Carbs

2.8g (1.01%)

Sugars

0.8g (1.56%)

Healthy Fat

0.4g

Unhealthy Fat

6.2g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

FAQS

Tomato Mango Curry

Stuck mid-recipe?

Ingredients

Main Ingredients

For Tempering

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Carbs

2.8g (1.01%)

Sugars

0.8g (1.56%)

Healthy Fat

0.4g

Unhealthy Fat

6.2g

% Daily Value based on a 2000 calorie diet

How to make Tomato Mango Curry

Preparation

Cooking the Curry

Tempering

Serving

Want to keep this recipe for later? We can email it to you!

Nutrition (per serving)

Nutrition (per serving)

Calories

76.3kcal (3.81%)

Protein

1.1g (2.24%)

Carbs

2.8g (1.01%)

Sugars

0.8g (1.56%)

Healthy Fat