Mangrasa: A Spicy & Sweet Mango Relish Recipe from Karnataka
25 minutes
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About Mangrasa: A Spicy & Sweet Mango Relish Recipe from Karnataka
Mangrasa, a vibrant mango relish from the Uttara Kannada district of Karnataka, is a delightful explosion of sweet, spicy, and tangy flavors. This recipe, passed down from my cousin sister, is a simple yet unforgettable side dish perfect for the mango season.Made with just a handful of readily available ingredients – ripe mangoes, red chili powder, fenugreek seeds, cumin seeds, and asafoetida – this Mangrasa recipe is surprisingly quick to make. Its unique flavor profile makes it an excellent accompaniment to curd rice, roti, or dosa.Whether you're a seasoned Indian food lover or a curious newcomer, Mangrasa is sure to become a new favorite. Get ready for a finger-licking experience with every bite!
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See the 30-Day PlanRecipe Time & More
Prep10 minutes
Cook15 minutes
Total25 minutes
Ingredients
For the Mango Relish
- 2 Mangoes totapuri or ginimoothi cultivar (about 1 lb total); use ripe but firm mangoes
- 1 tbsp Chili Powder red
- 1 tbsp Fenugreek Seeds also known as methi dana
- 1 tbsp Cumin Seeds also known as jeera
- 1/2 tsp Asafoetida also known as hing
- 1/2 cup Water
- 1/4 cup Coconut Oil or any refined oil
- 1.5 tsp Salt or to taste
- 1/4 cup Jaggery grated or powdered, adjust to taste
Instructions
Prepare the Mangoes
- Peel and thinly slice two ripe mangoes.
Roast and Grind the Spices
- Dry roast 1 tbsp fenugreek seeds in a pan until fragrant. Set aside to cool.
- In the same pan, dry roast 1 tbsp cumin seeds for about 1 minute. Set aside to cool.
- Grind the roasted fenugreek and cumin seeds into a fine powder using a spice grinder or blender.
Sauté and Cook
- Heat 1/4 cup coconut oil in a pan. Add the ground spice powder and sauté for 1 minute.
- Add 1/2 tsp asafoetida and sauté for 30 seconds.
- Add the mango slices and cook over medium heat for 5 minutes.
- Stir in 1/4 cup grated jaggery, 1 tbsp red chili powder, and salt to taste. Add 1/2 cup water and cook for another 5 minutes, until the jaggery melts.
- Continue cooking over medium heat for 5 more minutes, or until the mixture thickens to a jam-like consistency.
- Remove from heat. Let cool completely before transferring to an airtight container.
- Serve with curd rice, dosa, or chapati.
Recipe Notes
Expert Tips for the Best Mangrasa
- For a richer flavor, use a combination of fresh and dry roasted fenugreek seeds.
- Adjust the amount of red chili powder according to your spice preference.
- If you don't have jaggery, you can substitute with an equal amount of brown sugar, but the flavor will be slightly different.
- Store the Mangrasa in the refrigerator for up to a week. The flavors will deepen over time.
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Recipe Nutrition
Calories: 241kcalFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 6.6gSodium: 855mg
Pavithra M Adiga
Articles: 27
5 Comments
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I’m thrilled to try this recipe!
Looks so yummy! Excited to make it.
This is exactly what I was looking for!
I’m thrilled to try this recipe!
This looks so inviting! I’m eager to try it.