Mangoes in season and this is is a side dish you've would love to have for an afternoon. A sweet and sour curry which is an excellent combination with rice.
Ripe Mangoes - 5nos.
Green Chillies - 5-6nos chopped (some reserved to be ground)
Turmeric Powder - 1/4tsp
Salt - 1tsp
Grated coconut -150gms
Shallots - 10-15 (some to be reserved for tempering)
Cumin seeds - 1/4tsp
Mustard seeds- 1tsp
Curry leaves - 2 sprigs
Dried red chillies - 2nos.(broken into 2-3 small pieces)
Peel the mangoes. Cook the mangoes turmeric powder, a little salt, 250ml water and some green chillies for about 10minutes. Grind the coconut, reserved chillies, reserved shallots, cumin seed and the rest 250ml water to a fine paste. Add this to the cooked mangoes.Add more salt and heat the curry for about 5minutes taking care not to boil. Remove from the fire. Temper the mustard seeds, curry leaves, shallots and red chillies and add to the curry. Serve hot.