Sweet & Sour Mango Curry (आंब्याचे बाठोणे )

Happy memories are associated with special dishes in such a way that just the thought of it takes you on a long, pleasant journey down the memory lane. Sweet and sour mango curry is one of such dishes that reminds my childhood.
For Indians, mango is the king of all fruits. The images and tantalizing taste of ripe, reddish yellow mangoes start flooding the senses right from the onset of mango flowering. Children would dodge watchmen, elders to pick mangoes from the trees. Their pockets full of prized possession -mangoes. At home, grandmother & mother would happily make numerous tasty dishes from unripe, ripe mangoes.
There are thousands of varieties of mangoes. Juicy local varieties are used to make this sweet and sour curry. These local varieties many-a-times though ripe inside appear green from outside. Mango is a rich source of minerals and vitamin A,B,C,E.

For commercial cultivation, farmers are preferring pulpy varieties( eg Alphanso or Hapus) over the juicy varieties. The juicy, local varieties have adjusted to climate, ecosystem in that area and generally disease resistant. These are an important part of the gene pool and biodiversity.

So please prepare this ‘Sweet & Sour Mango Curry’ at home to support biodiversity and relish it as a respite from hot summer. The choice of our food has far reaching impact on the environment !!