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Skip to content Watch video Mathura Everyday Mango 🇮🇳 Indian
Everyday mango curry in a simple everyday onion-tomato masala: mango cooked in an onion-tomato masala with ginger, garlic and warm spices. A practical Indian recipe ready in about 32 minutes.
Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🥭 Mango 2 raw or firm mangoes, cubed 🍯 Jaggery 1 tbsp Optional extras 🌿 Fresh Cilantro 2 tbsp, chopped Instructions 1 Peel and cube the mangoes; keep the jaggery ready to balance their sourness.
2 Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden.
3 Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala.
4 Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour.
5 Finish with cilantro; taste for salt and serve hot with rice or roti.
Chef's tip
Bhunao patiently: fry the masala until the oil separates before adding the main ingredient.
Video: Instant Raw Mango Chutney Recipe - How To Make Sweet & Tangy Chutney At Home - Ruchi Bharani · on YouTube
Mathura Everyday Mango
Time 32 min
Serves 5
Level Easy
Prep / cook 14 / 18 min Ingredients 🧅 Onion 2 medium, finely chopped 🍅 Tomato 2 medium, chopped 🧄 Garlic 4 cloves, minced 🫙 Ginger 1 tbsp, grated 🌶️ Cumin Seeds 1 tsp 🌶️ Coriander Powder 1 tsp 🌶️ Turmeric Powder 1/2 tsp 🫙 Vegetable Oil 2 tbsp 🌶️ Red Chili Powder 1 tsp 🥭 Mango 2 raw or firm mangoes, cubed 🍯 Jaggery 1 tbsp Optional 🌿 Fresh Cilantro 2 tbsp, chopped Steps Peel and cube the mangoes; keep the jaggery ready to balance their sourness. Heat the vegetable oil, crackle the cumin seeds, then fry the onion until deep golden. Add ginger, garlic and tomato with turmeric, chili and coriander powders; cook until the oil separates from the masala. Add the mango, jaggery and 1/2 cup water; simmer until the mango is just tender and the gravy is sweet-sour. Finish with cilantro; taste for salt and serve hot with rice or roti. 
