Ambe Upkari | Vegan Mango Curry | Sweet & Spicy Mango Curry

ambe upkari, sweet and spicy mango curry, vegetarian side dish #mangoes #ripe #fresh #Indianrecipes

5 from 12 votes

Ambe Upkari | Vegan Mango Curry | Sweet & Spicy Mango Curry

Ambe Upkari is an authentic & traditional Mangalorean-style sweet & spicy curry prepared using ripe mangoes. A perfect side dish for your vegetarian and vegan meal that can be prepared in 20 mins.

Prep Time10

Cook Time10

Total Time20

Course: Dinner, Lunch

Cuisine: Coastal Karnataka, Indian, Kerala, Konkani, Mangalore, South Indian, sri lanka, Udupi

Diet: Vegan

Servings:

Calories: 205kcal

Author: Kushi

Ingredients

6 to 8 Mangoes , ripe
¼ to ½ cup Jaggery adjust based on sweetness of mango
6 to 8 Curry leaves
3 Green chilies , slit
¾ to 1 teaspoon Salt , adjust to taste
2 tablespoon Flour (any flour will work - Rice flour, Maida, Corn flour)
½ cup Water
2 tablespoon Coconut , grated (optional)

For the tempering

1 tablespoon Oil
1 teaspoon Mustard seeds
6 to 8 Curry leaves

Instructions

Nicely wash the mangoes in water. Peel the skin and separate the skin from the fruit. Check out the video for vegan mango curry here. Keep the mango peels separate.
6 to 8 Mangoes
Add ½ cup water to the peel and extract any leftover mango flavor. Add this to the pot where you have added mangoes, along with additional 1.5 cups of water. (Read tips)
Add jaggery, curry leaves, green chilies, and salt. Switch on the flame to medium-high and bring this to a boil.
¼ to ½ cup Jaggery, 6 to 8 Curry leaves, 3 Green chilies, ¾ to 1 teaspoon Salt
Meanwhile, add flour and ½ cup of water to another bowl and whisk nicely to form a lump-free slurry
2 tablespoon Flour, ½ cup Water
Once the curry comes to a boil, add the slurry and bring it to a boil again. Keep stirring during the process.
While the curry is boiling, you can prepare the tempering. In a small pan on medium heat, add oil. Once hot, add mustard seeds. When the mustard seeds start to splutter, add curry leaves, saute for few seconds and switch off the flame.
1 tablespoon Oil, 1 teaspoon Mustard seeds, 6 to 8 Curry leaves
Add the tempering to the mango curry along with grated coconut and switch off the flame. Cover and keep this aside for 10 minutes.
2 tablespoon Coconut

Notes

Small sweet ripe mangoes (indigenous/heirloom/wild varieties) are the best to make this curry. We use gonte ambo (small mangoes).
If small mangoes are used, use them as it is in the recipe. If the size of the mangoes is large or the fruit is very pulpy, then you can lightly squeeze the mangoes and add them. This way, the curry also thickens, and the flavor of the mangoes pops up.
Adjust all the ingredients to taste.
We use maida to make slurry as it is allowed to consume even on fasting/vrat days. You can use rice flour, maida, or cornflour to make the slurry.
You can add sugar instead of jaggery.
If you want to get bright yellow color, add a pinch of turmeric if needed.

Nutrition