* 1 or 2 ripe Mangoes, peeled, stone removed and cut into nibble-sized cubes
* ½ an Onion, peeled and finely chopped
* Sea salt to taste
* 2 or 3 Green chillies chopped into rings
* 2 tablespoons freshly Grated Coconut or 2 tablespoons desiccated coconut
* ½ can [200 g (7 oz)] of Coconut milk
* ¼ teaspoon freshly Ground Fenugreek seeds
'''garnish'''
* A few tablespoons of Oil for Frying
* 1 red Chilli, chopped into rings (optional)
* 1 Shallot, peeled and thinly sliced
* 1 tablespoon Mustard seeds
* A few Curry leaves, optional

===Method===
* Add the Mangoes, Onion, Coconut milk, Coconut, Fenugreek powder , Salt and 250 ml (0.43 pint) of water to a pan.
* Bring to the Boil then reduce the heat and Simmer for 15 to 25 minutes until it thickens a little.
* Meanwhile heat the Oil in a Frying pan, add the Mustard seeds and once they begin to pop, stiur in the Shallots, Red chillies and Curry leaves.
* Once the Shallots have Browned a little, stir the garnish into the Curry mixture and serve as a Side dish or as a curry on its own with Plain boiled rice.
#curry #mustardseeds #mangopachadi #coconut #curryleaves #vegetables #sidedish #coconutmilk #rice #shallots #mangoes


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