Bathoni/Ripe Mango Curry

Bathoni/Ripe Mango Curry

By Harshada
  • Serves: 3 - 5
  • Prep Time: 15 Minute
  • Cooking: 15 Minute
  • Calories:

India has a variety of mangoes, and just like Indian cuisine, there are diverse recipes made from local Mangoes. Most of us have a memory associated with mangoes. Be it those summer holiday outings to grandparents home, to relishing whole mangoes with cousins. For us, it’s the Bathoni. Now Bathoni derives it name from the word “Batha” which means Mango Seed in marathi. So bathoni is essentially a Mango seed curry, of course with some of the pulp too. Recipe calls for any local mangoes, but they need to be ripe and soft. Pairi,Langda,Chaunsa,Kesar are some of the varieties we have tried. Any local sweet and tart mango will work. The pulp makes for a sweet and tart gravy, that is spiced with ginger and chilies.



  1. Peel the Mangoes and set aside
  2. Wash and peel ginger and Garlic,chop it along with green chillies. Grind it along with pepper,coriander and cumin seeds, use little water if needed to make a paste.
  3. Tip in the mangoes in a pan. Add the paste ,salt and mix together.
  4. Place the pan on medium heat till the mangoes and the pulp begins to simmer. Add 1/2 Cup water.Cover an cook on low heat for 10 mins.
  5. The mangoes will further soften and release the pulp to form a gravy.
  6. Serve hot with Roti and Rice

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