Kerala Style Chakkakkuru Manga Curry

This is a classic Kerala seasonal curry made during jackfruit season, combining the earthy flavor of jackfruit seeds (chakkakkuru) with the tanginess of raw mango.

Ingredients

• 15–20 jackfruit seeds (chakkakkuru)
• 1 medium raw mango, cut into medium pieces
• ½ tsp turmeric powder
• 1–2 green chilies, slit
• Salt to taste
• 2 cups water

For the Coconut Paste

• 1 cup grated coconut
• ½ tsp cumin seeds
• 2–3 shallots (small onions)
• ¼ tsp turmeric powder

For Tempering

• 1 tbsp coconut oil
• ½ tsp mustard seeds
• 2 dried red chilies
• 1 sprig curry leaves

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Preparation

1. Prepare the Jackfruit Seeds

• Remove the white outer skin and the thin brown skin from the jackfruit seeds.
• Cut each seed into 2–4 pieces.

2. Cook the Seeds

• Add the jackfruit seeds to a pot with turmeric powder, green chilies, salt, and water.
• Cook until the seeds become soft (about 15–20 minutes). A pressure cooker can reduce the cooking time.

3. Add the Mango

• Add the raw mango pieces.
• Cook for another 5–10 minutes until the mango softens but still holds its shape.

4. Prepare the Coconut Paste

• Grind grated coconut, cumin seeds, shallots, and turmeric with a little water into a smooth or slightly coarse paste.

5. Finish the Curry

• Add the coconut paste to the cooked jackfruit seeds and mango.
• Mix well and simmer gently for 3–4 minutes.
• Do not boil vigorously after adding the coconut.

6. Tempering

• Heat coconut oil in a small pan.
• Add mustard seeds and allow them to splutter.
• Add dried red chilies and curry leaves.
• Pour the tempering over the curry.

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Traditional Kerala Tip

Many households in central Kerala make this curry slightly thick, almost like a koottan, and serve it with hot matta rice. The natural sourness of the mango should be the main source of tanginess, so tamarind is usually not added.

Serving Suggestions

Best enjoyed with:

• Kerala Matta Rice
• Pappadam
• A simple vegetable thoran and pickle

The flavor improves after resting for 30 minutes, allowing the mango, coconut, and jackfruit seeds to blend together.