Through a cooking class in Ella, I learnt how an unripe mango could be transformed with heat and spices to produce a unique, part chutney part curry dish – doesn’t sound enticing does it? I thought so too, until I tried it!
Chunks of green mango (skin on), curry leaves, garlic, onion, roasted curry powder, fenugreek seeds, black mustard seeds, ground cinnamon + cloves + cardamom, cinnamon sticks, coconut milk 2, coconut milk 1
In a hot claypot or a deep round pot, tamper coconut oil with garlic, onion and curry leaves, fenugreek seeds and black mustard seeds. Add in the roasted curry powder but act fast to turn the stove to medium and stir as it can burn quickly. Once combined, add in green mango chunks and the ground cinnamon + cloves + cardamom. Stir everything together, then add in coconut milk 2 plus cinnamon sticks. Turn heat to low and let simmer for 10 mins or so. After the 10 mins, add in coconut milk 1 and stir now and then until boiling and the mango is soft. I’d highly recommend to make this at least 1 hour before serving, to allow the cinnamon, cloves and cardamom flavours to seep into the mango. The mango, once sour and hard transforms to a soft, mellow sweet with a small tinge of sourness only in the aftertaste.
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