Mango Talkari (Masala Mango)

Ingredients

Servings

6 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

3

Large Green Mangoes

to taste

Water

1/2 cup

Brown Sugar

1

Scotch Bonnet Pepper , diced

1/2 tsp

Salt

4 cloves

Garlic , crushed

2 1/2 Tbsp

Amchar Masala

1/4 tsp

Cumin Seeds

2 Tbsp

Vegetable Oil

3 Tbsp

Fresh Cilantro , chopped

1/3 cup

Water

Cooking Instructions

HIDE IMAGES

Step 1

Cut the Green Mangoes (3) into 1/2-inch thick pieces (leave the skin and hard seed in it). Use a meat cleaver or heavy chefs knife. Wash the mango pieces, then cover with Water (to taste) in a deep pot and bring to a boil. As it comes to a boil, reduce to a rolling boil, add the Salt (1/2 tsp) and cook for about 30 minutes. Drain and set aside.

Step 2

As the mango boils, you can prep the other ingredients. Heat the Vegetable Oil (2 Tbsp) on a medium flame in a wide pan, then add the Garlic (4 cloves) . Lower the heat to as low as it can go and cook for 30 seconds, then add the Cumin Seeds (1/4 tsp) and mix well. Cook for another minute or so.

Step 3

Then add the Amchar Masala (2 1/2 Tbsp) , while heat is still on low, and toast in the oil to bloom the spices. Cook for 2-3 minutes, then add half the Fresh Cilantro (1 1/2 Tbsp) and the Scotch Bonnet Pepper (1) to the pot. Mix and cook for another minute or so.

Step 4

You can now turn the heat up to medium, add the pre-cooked mango pieces and stir well. Then add the Brown Sugar (1/2 cup) and Water (1/3 cup) . Bring to a boil

Step 5

Put a lid on it and cook for about 20 minutes. Be sure to stir a couple of times. Taste for salt and adjust, do the same for sugar as well. If you like it more ‘falling-apart” you may need to add a bit more water and cook longer.

Step 6

Remove the lid and if it’s to the texture/consistency you like, turn off the stove, top with the rest of the Fresh Cilantro (1 1/2 Tbsp) and enjoy!