In beginning of Spring, you start to see various varieties of mango in markets of India. Some unripe varieties are used for making pickles. Some of these mangoes are also used in making chaats, chutneys, curries and salads. This unripe (kachi) mango (keri) nu shaak (curry) is similar to mango chutney but uses pickle masala (made from fenugreek seeds) which is the same masala used for making mango pickle. This curry is a sweet and sour, and we usually eat with khichdi. It goes well with flat bread also, in picture it’s serve with bhakhri.
- 1 large unripe mango or 3 small unripe mangoes
- 1 teaspoon salt
- 1 cup or more water
- 3 tablespoons olive oil
- 1 teaspoon brown mustard seeds
- ¼ teaspoon asafetida
- 2 whole dried chilies
- ½ teaspoon turmeric
- ½ teaspoon chili powder
- 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
- ½ cup or more jaggary or brown sugar
- 3 tablespoons methi no masalo (fenugreek seed pickle masala)
- Peel and cut mango into ¾ inch chunks. Remove as much mango as possible around pit, even if they are small pieces. Taste piece of mango for sourness.
- Transfer mango pieces to medium sized sauce pan. Cover with ½ cup water and season with salt. Cover the pan with a lid and cook mango for 3 to 4 minutes. Alternately, you can cook mango in microwave safe bowl. Mango should be soft but not mushy.
- Remove mango from pan along with remaining water or keep in the bowl.
- Heat oil in the same pan until shimmering, 1 minute. Add mustard seeds and let it pop. Immediately add asafetida and whole chilies. Add mango along with water. If there is not enough water to cover mango, add ¼ cup water. Let it come to boil and add ½ cup jaggery or brown sugar. If mango is too sour, add 1 or 2 tablespoons more jaggery or brown sugar. Add turmeric and chili powder. Stir to combine everything and let mango cook uncovered until jaggery or brown sugar is completely melt, 3 to 4 minutes. Add more water if necessary to avoid contents sticking to pot.
- Add pickle masala, dhana-jeeru and let shaak cook for 3 to 4 minutes more. Taste shaak and adjust seasoning. It should be sweet and sour with gravy, add more jaggery or sugar and water if necessary. Cook for couple of minutes more. Serve with khichadi and/or flat bread. It stores well in refrigerator for 2 to 3 weeks.