Mango Talkarie is a sweet side dish or condiment that accompanies vegetarian or meat dishes. It’s made with tart, green mangoes and amchar massala.

In this recipe, green mangoes are cut into pieces lengthwise, cleaned and then boiled with sugar to remove the inherent sourness. In the second stage of cooking, it is smothered in a sweet, savory and spicy glaze made with more sugar, amchar massala, hot pepper, garlic and bandhania. A simple but harmonious combination of flavors.

This recipe was passed down by my mom and was originally featured in our Diwali Meal Prep video. In that video we cooked 4 pounds of mango.

Mango talkarie is one of the many vegetarian dishes served at prayers and religious functions along side curry channa and aloo, pumpkin, curry chaitaigne, bhagee, rice and carhee, mother in law(condiment) with paratha roti.

Mango Talkarie Recipe

Serves 8-12, as a side dish

To boil:

2 lbs green mango (about 3)
10 cups water
¾ cups sugar, for boiling
1 ½ tsp salt, for boiling

To cook:
½ cup oil
1 hot pepper, sliced (habanero or scotch bonnet)
2 tbs grated garlic
2 tbs minced culantro (bandhania or shado beni)
1 cup sugar, for cooking
3 tbs amchar masala
1 tsp salt , or to taste

Wash the mangoes and wipe dry. Cut each mango in half lengthwise. Remove the seed core and papery film on each side. Cut each half into 1/2 inch strips lengthwise.

Bring 10 cups of water to boil in a large stockpot or saucepan. Add mango, sugar, salt and cook until skin is tender but still firm, about 20 mins. Drain and set aside.

Heat oil in a dutch oven or heavy bottomed pot over medium flame.

Add hot pepper, garlic, bandhania and cook until edges are brown.

Add sugar, amchar massala and stir for 3 mins.

Add drained mango and salt and cook for 5 minutes—turning continuously.

Taste for salt and sugar, and add more if required.

Hope you enjoy,

Ria

Mango Talkarie

Mango Talkarie is a sweet side dish that accompanies vegetarian or meat dishes. It's made with tart, green mangoes and amchar massala. Green mangoes are cut into pieces lengthwise, cleaned and then boiled with sugar to remove the inherent sourness. In the second stage of cooking, it is smothered in a sweet and spicy glaze made with more sugar, amchar massala, hot pepper, garlic and bandhania. A perfect combination of flavors.

5 from 5 votes

Print Pin Rate

Course: dinner, lunch, Side Dish

Cuisine: Indian

Keyword: mango talkarie

Prep Time: 15

Cook Time: 10

Servings:

Calories: 249kcal

Ingredients

To boil:

2 lbs green mango
10 cups water
¾ cups sugar for boiling
1 ½ tsp salt for boiling

To cook:

½ cup oil
1 tbs hot pepper
2 tbs garlic grated
2 tbs culantro bandhania or shado beni
1 cup sugar for cooking
3 tbs amchar masala
1 tsp salt or to taste

Instructions

Wash the mangoes and wipe dry. Cut each mango in half lengthwise. Remove the seed core and papery film on each side. Cut each half into 1/2 inch strips lengthwise.
Bring 10 cups of water to boil in a large stockpot or saucepan. Add mango, sugar, salt and cook until skin is tender but still firm, about 20 mins. Drain and set aside.
Heat oil in a dutch oven or heavy bottomed pot over medium flame.
Add hot pepper, garlic, bandhania and cook until edges are brown.
Add amchar massala and sugar stir for 2 - 3 mins.
Add drained mango and salt and cook for 5 minutes—turning continuously.
Taste for salt and sugar, and add more if required.