Disclaimer: This post is sponsored by National Mango Board. As always, all opinions are my own. Thank you for supporting brands that help run this site!

You guys, today I’m sharing a traditional Gujuarati dish that I am SO excited about, Keri Nu Shaak, aka Mango Curry. It’s just a little bit sweet, spicy, tangy and I love that you can use unripe mango to whip this up in under an hour!! Most of you are probably used to eating more ripe (and therefore a bit sweeter) mangos, but this spicy mango curry is a wonderful balance of flavors. If you’re trying to get more vitamin C in your diet, look beyond just the citrus fruits. Did you know that mangos are an excellent source of vitamin C, and a 3⁄4 cup serving packs in half of the daily value recommended for the day? It’s true! 

What I especially love is that this curry doesn’t require much chopping besides the mango! You chop it up, boil it until fork tender and then a quick stir fry gives you a finger-licking curry to enjoy either on its own or with roti and rice. It works great for lunch, dinner, and if you cut back on the spice level, it’s incredibly toddler friendly! Mangos are always in season, so this recipe is a great option for any time of the year. 

I hope you all enjoy this recipe and if you try it, you have to tag me on @thechutneylife so I can see all of your wonderful creations!


Keri nu Shaak (Mango Curry)

Prep Time 15 mins
Cook Time 30 mins
Servings 4


  • 2 unripe mangos, peeled, and diced into 1 inch cubes (about 6 cups)
  • 1/4 cup +2 Tbsp Jaggery
  • 2 tbsp coriander-cumin powder
  • 1/4 tsp turmeric powder
  • 2 tsp red chili powder
  • 1.5 tsp achar masala
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp salt


  • Bring about 6 cups of water to a rapid boil. Once the water is boiling, add the peeled and diced unripe mangos, 1 tsp of salt and cook for about 10 minutes until mangos are fork tender but not mushy.
  • Once the mangos are fork tender, reserve ½ cup of the cooking liquid and drain the mangos.
  • In a large bowl, add jaggery and place the drained mangos on top (the hot mangos on top of the jaggery will help the jaggery melt). On top of the mangos, add turmeric powder, coriander cumin powder, achar masala and set aside.
  • In a medium size pot, heat 4 tbsp of oil on high heat. Once the oil is hot, add the mustard seeds and cumin seeds and let them splutter for a few seconds. Next, reduce the heat to medium low, and add the bowl of mangos to the pot.  Add the chili powder and stir to combine all of the spices evenly and bring to a low simmer. Cook for an additional 5-7 minutes.
  • If the curry looks dry, add the ½ cup of reserved water (may require more or less to achieve a thick gravy).
  • Taste for salt and adjust as necessary. The curry should be a balance of sweet, spicy, and tart and these can be adjusted by adding jaggery, chili powder, or a touch of lime. These flavors vary depending on the mangos!
  • Serve hot with roti, rice or enjoy on its own!