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00Ingredients
6 cloves garlic
1 2-inch piece of ginger, peeled
4 black peppercorns
1 cup coconut milk, recipe here
4 fresh small red chiles, such as serranos, stems removed
2 small green chiles, such as serranos, stems removed
1 tablespoon vegetable or olive oil
1 teaspoon mustard seeds
2 tablespoons ghee, recipe here
12 ripe mangos, skin and seeds removed, chopped
4 tablespoons sugar (optional)
1 teaspoon turmeric powder
Salt to taste
Instructions
In a food processor or blender, make a smooth paste of the garlic, ginger, peppercorns, coconut milk, and red and green chiles. Set aside.
In a large skillet, heat the oil over medium heat for 2 minutes. Add the mustard seeds. When the seeds begin popping, lower the heat, add the ghee, and cook for 1 minute. Add the paste, mango pulp, sugar, and turmeric. Stir well and cook for 5 minutes. Add the salt just before serving and stir.
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This recipe and others can be found in the 12-part illustrated series "A World of Curries". You can read all about this unique Indian flavor here. Ingredients6 cloves garlic
InstructionsIn a food processor or blender, make a smooth paste of the garlic, ginger, peppercorns, coconut milk, and red and green chiles. Set aside. In a large skillet, heat the oil over medium heat for 2 minutes. Add the mustard seeds. When the seeds begin popping, lower the heat, add the ghee, and cook for 1 minute. Add the paste, mango pulp, sugar, and turmeric. Stir well and cook for 5 minutes. Add the salt just before serving and stir.
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