Name: Green Mango and Coconut Curry (Aam Ka Achar Masala)
Prep time: 17 min
Cook time: 18 min
Total time: 35 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 medium green mangoes (peeled, pitted, and cut into 1-inch cubes); 1 cup grated coconut (fresh or unsweetened); 2 tablespoons vegetable oil; 1 teaspoon mustard seeds; 1 teaspoon cumin seeds; 8-10 curry leaves; 2 dried red chilies (whole); 1/2 teaspoon turmeric powder; 1 teaspoon red chili powder; 1/2 teaspoon asafetida (hing); 1/2 teaspoon salt (or to taste); 1/4 teaspoon sugar; 1/2 cup water

Green Mango and Coconut Curry (Aam Ka Achar Masala)

A tangy and aromatic Indian curry that combines the tartness of green mango with the creamy richness of grated coconut. This traditional dish is perfect as a side accompaniment to rice or flatbreads, offering a balance of sweet, sour, and savory flavors with warm spices.

35 min

Easy

4 servings

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Taste Profile

Sweet2/10

Salty3/10

Sour8/10

Umami2/10

Spicy5/10

🥄 Texture

Tender but slightly firm mango cubes that hold their shape, surrounded by a thick, cohesive coconut-based sauce. The grated coconut gives a mild grainy, creamy mouthfeel while the curry is overall slightly chunky and moist.

👃 Aroma

Bright, tangy mango top-notes with warm, toasty accents from mustard seeds and cumin. Fragrant curry leaves and a faint roasted chili note mingle with the sweet-buttery scent of coconut and a whisper of asafetida.

🍷 Pairs Well With

Chilled salted or sweet mango lassi or plain yogurt-based buttermilk (chaas); alternatively cold coconut water or a crisp light lager to balance the tang and spice.

🥗 Side Dishes

Steamed basmati rice or plain hot rotis/chapatis; can also be served alongside dal and a simple vegetable sabzi, or used as a tangy condiment with dosa or idli.

Ingredients(13 items)

12 medium green mangoes (peeled, pitted, and cut into 1-inch cubes)

21 cup grated coconut (fresh or unsweetened)

32 tablespoons vegetable oil

41 teaspoon mustard seeds

51 teaspoon cumin seeds

68-10 curry leaves

72 dried red chilies (whole)

81/2 teaspoon turmeric powder

91 teaspoon red chili powder

101/2 teaspoon asafetida (hing)

111/2 teaspoon salt (or to taste)

121/4 teaspoon sugar

131/2 cup water

Instructions

Heat 2 tablespoons of vegetable oil in a heavy-bottomed pan or wok over medium heat.

Once the oil is hot, add 1 teaspoon of mustard seeds and 1 teaspoon of cumin seeds. Allow them to crackle and splutter for about 30 seconds until fragrant.

Add 8-10 curry leaves and 2 whole dried red chilies to the tempering oil. Stir for 15 seconds to release their flavors.

Add the cubed green mango pieces to the pan and stir well to coat them with the oil and spices. Cook for 2-3 minutes.

Sprinkle 1/2 teaspoon of turmeric powder, 1 teaspoon of red chili powder, and 1/2 teaspoon of asafetida over the mango. Mix thoroughly.

Add 1 cup of grated coconut to the pan and stir well, ensuring all ingredients are evenly combined. Cook for 2 minutes.

Pour 1/2 cup of water into the pan and bring the mixture to a gentle simmer.

Add 1/2 teaspoon of salt and 1/4 teaspoon of sugar. Stir to combine.

Reduce the heat to low and simmer uncovered for 8-10 minutes, stirring occasionally, until the green mango pieces become tender but still hold their shape.

The curry should have a thick, cohesive consistency with the mango softened and the coconut fully integrated.

Taste and adjust seasoning if needed. Remove from heat and let it cool for 2 minutes before serving.