Sweet Mango Chukauni

Nutrition values are AI-estimated based on ingredients.

• 1.5 to 2 cups mashed or pureed ripe mango
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• A pinch cumin powder
• 1/2 tsp salt
• 1 tsp sugar or grated jaggery
• 1/4 to 1/2 cup water
• 1 cup thick whisked Greek yogurt or hung curd
• 2-3 green chilies, thinly sliced lengthwise or slit
• 1/2 cup fresh ripe mango, cut into 1-inch cubes
• 1-2 tbsp mustard oil
• 1/2 tsp black mustard seeds
• 6-8 fresh curry leaves
• 1/4 tsp turmeric powder (for tadka)
• 1/4 tsp red chili powder (for tadka)
• 1 tsp kasuri methi, lightly crushed

1. 1Add mashed or pureed ripe mango, 1/2 tsp turmeric powder, 1 tsp red chili powder, a pinch of cumin powder, 1/2 tsp salt, 1 tsp sugar or jaggery, and 1/4 to 1/2 cup water to a wide, shallow pan.
2. 2Cook on medium heat for 5-6 minutes, stirring occasionally, until the mango breaks down into a thick pulpy sauce and the mixture reduces slightly.
3. 3Turn off the flame.
4. 4Stir in 1 cup whisked Greek yogurt or thick curd until smooth and creamy.
5. 5Add thinly sliced or slit green chilies and 1/2 cup fresh mango cubes, then gently fold to combine.
6. 6In a separate small pot, heat 1-2 tbsp mustard oil until hot, then add 1/2 tsp black mustard seeds and allow them to splutter.
7. 7Add 6-8 fresh curry leaves, 1/4 tsp turmeric powder, 1/4 tsp red chili powder, and 1 tsp lightly crushed kasuri methi to the hot oil and let them sizzle briefly.
8. 8Immediately pour the hot tadka over the mango-yogurt mixture in the main pan.
9. 9Give the entire dish a final gentle stir to distribute the tempering and its flavors evenly.

These instructions are our analysis of the original video. Watch on YouTube →