My grandmother's ripe mango curry is one of the reasons I visit her often. An easy-to-make dish, try it before the mango season gets over.

What you need

Mangoes, small and ripe: 12

Jaggery: 150 gm

Red chilli powder: 2 tsp

Turmeric powder: 1 tsp

Sambar powder: 1 tbsp

Fenugreek: 1/4 tsp

Mustard seeds: 1/4 tsp

Whole red chillies: 4

Tamarind juice: a little

Curry leaves: a few

Cooking instructions

Peel the mangoes, add all the masala powder and pour two cups of water, tamarind juice and jaggery. Add salt to taste and boil till the mangoes become pulpy and soft. The curry should taste sweet and sour.

Heat oil, season with fenugreek, mustard seeds, red chillies and curry leaves. Pour over the curry and it is ready to serve. The curry can be made in a mud pot; this will last up to a week without refrigeration .

Ranjana R.C. likes to try innovative dishes, watch cookery shows and browse the net for recipes.