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Jackfruit Seed Raw Mango Curry also known in Kerala as Chakkakuru Manga Curry

Jackfruit Seed Mango Curry (Chakkakuru Manga Curry)

Did you know you could use the seeds of a jackfruit to make delicious meals? That’s precisely what I used to make this Jackfruit Seed and Raw Green Mango Curry, otherwise known as Chakkakuru Manga Curry. Never had jackfruit seeds? The flavor is a lot like a roasted chesnut with its dense, starchy texture. In Kerala, there are many ways jackfruit seeds are prepared such as in curries like this one, a simple thoran, or fried like an ularthiyathu. Another traditional addition to the dish is adding in dried baby prawns.

Overall, my favorite thing about this Chakkakuru Manga Curry is how complex the flavor is, yet it only takes about 30 minutes to make. If you decide to make this recipe or have any questions about how to make it, head over to my instagram @thefamiliarkitchen so we can connect and I can see how it turned out for you!

Jackfruit Seed Raw Mango Curry also known in Kerala as Chakkakuru Manga Curry

Jackfruit Seed Raw Mango Curry also known in Kerala as Chakkakuru Manga Curry

INGREDIENTS

  • Jackfruit Seeds, 2 cups, sliced lengthwise (I use the frozen seeds by Daily Delight)
  • Curry Leaves, 1 sprig
  • Turmeric, 1/2 tsp
  • Salt, 2 tsp
  • Water, 1 cup + 2 cups
  • Raw Green Mango, 1, peeled/diced
  • Morninga/Drumsticks, 2 (I use the frozen drumsticks by Deep Foods)
  • Jaggery/Brown Sugar, 1 tbsp
Paste
  • Grated Coconut, 1 cup
  • Shallots, 2, diced
  • Green Chilies, 2, diced
  • Ginger, 1/2 inch, minced
  • Cumin Seeds, 1 tsp
  • Turmeric, 1/2 tsp
Season
  • Coconut Oil, 2 tbsp
  • Shallots, 1, thinly sliced
  • Curry Leaves, 1 sprig
  • Mustard Seeds, 1 tsp
  • Fenugreek Seeds, 1/4 tsp
  • Dry Red Chilies, 2, broken in half

HOW TO MAKE IT

Prep. If using fresh jackfruit seeds, be sure to remove the skin/scrape off the brown on the seed. Slice the seeds lengthwise into 3-4 pieces.

Boil. In a sauce pot on medium high heat, add in the jackfruit seeds, curry leaves, turmeric, salt, and 1 cup of water. Cover and cook for about 10 minutes or until the seeds soften. Once the seeds are soft, add in the diced raw green mango, moringa, and 2 more cups of water. Cover again and cook for about 10 minutes or until the mango softens. You should be able to mash the seeds and mango with the back of your cooking spoon.

Paste. Add all of the ingredients under “paste” to a blender and turn into a paste. Mix in a little water to help mix the ingredients if needed. Add this paste to the cooking pot and mix evenly. As soon as the curry comes to a boil, turn off the heat. Mix in the jaggery. Check for salt.

Season. In a small pan on high heat, add the coconut oil. Once the oil is hot, add in the shallots. Saute until lightly golden. Add in the curry leaves, mustard seeds, fenugreek seeds, and dry red chilies. Mix until the mustard seeds pop. Once they pop, pour this mixture over the curry. Done!

Jackfruit Seed Raw Mango Curry also known in Kerala as Chakkakuru Manga Curry

Jackfruit Seed Raw Mango Curry also known in Kerala as Chakkakuru Manga Curry

Hey! My name is Ann Ittoop and I am a South Indian/American South food blogger. Growing up as a second-generation Indian-American, I got the chance to experience the best of both food worlds, oftentimes on one plate! On one hand I had Kerala staples like appam and chicken curry. On the other I had chicken and waffles. If there’s one thing that has helped me understand my identity and express both ends of my cultural upbringing, it’s most definitely food. I have a firm belief there is literally magic in the cooking process. That’s why most nights you’ll find me in the kitchen. I’m there always testing and creating new recipes that stem from my wild imagination. And I’m there searching for the familiar memories of my childhood. I started The Familiar Kitchen to not only help myself find this magic, but for those seeking a way to find their own magic. Join me on my adventures through cooking classic Kerala-inspired dishes, some of my Southern favorites, and all the recipes in between.

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