Intrinsic to the coastal town of Alibaug, Karbat is a preparation where raw mangoes are cooked with jaggery and spices to create a sweet, spicy, tangy condiment. Multiple variations exist, featuring fruits such as karvand, amla, and even tamarind in place of raw mango.
Rachna Tai learnt the recipe from her mother-in-law after getting married and moving to Alibaug nearly 30 years ago. Due to its relatively short shelf life of about 20 days, the dish was typically prepared once a month at their home.
This version of raw mango karbat is made using Totapuri mangoes for their mild tanginess. If using other, more sour varieties of mango, the sweetness needs to be adjusted accordingly.
| Raw mango (Totapuri) | 910 grams |
|---|---|
| Oil | 15 ml |
| Mustard seeds | 2 grams |
| Cumin seeds | 2 grams |
| Turmeric | 2 grams |
| Red chilli powder | 8 grams |
| Salt | 3 grams |
| Jaggery, powdered | 500 grams |
What You Will Need
Large wide-bottomed frying pan or kadhai
Instructions
Peel the raw mangoes and cut them into small cubes. Try to keep the pieces evenly sized so that they cook uniformly.
Heat the oil in a large frying pan or kadhai over a medium flame.
Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to sputter until they release their aroma.
Add the diced raw mangoes to the pan and sauté for 2–3 minutes, stirring occasionally.
Add the turmeric powder, red chilli powder, and salt. Mix well so that the mango pieces are evenly coated with the spices.
Cover the pan with a lid and cook on a medium flame for 10–15 minutes, stirring occasionally, until the mango softens completely.
Once the mango is soft, add the jaggery and mix well. Continue cooking on a low flame until the jaggery melts fully and combines with the mango to form a thick, glossy mixture.
Turn off the heat and allow the karbat to cool completely before serving or storing.
Tips:
- Stir the mixture occasionally while cooking to prevent the jaggery from sticking to the bottom of the pan.
- The sweetness can be adjusted depending on the sourness of the variety of mango used.
- Store the karbat in a clean, airtight container in the refrigerator and consume within 20 days.
Variations:
The recipe differs from household to household. Some versions include garlic, sugar, and fresh chillies, while others use whole spices such as clove and star anise for a more aromatic flavour.
Rachna Thakur from Ranjankhar in Alibaug works with Tiny Miracles, stitching tote bags for their brand Rituals. She enjoys socialising and learning new recipes to try out for her family.
This recipe has been documented by Sameha Patankar, a hospitality graduate with a deep interest in food, its history, and the science behind it. Sameha is the culinary volunteer for the Tiny Food Project: Alibaug which aims to facilitate skill-building for women in the coastal village of Narangi, resulting in a model of women-led entrepreneurship. This is a collaboration between Tiny Miracles and The Locavore.
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