To begin making the Amlechi Uddamethi Recipe, wash peel and cut the mangoes into wedges and keep it ready. 

Heat a saucepan with jaggery, 1/2 cup of water, salt and the raw mango wedges. Boil on medium heat until the mangoes soften. This will take about 5 minutes. Turn off the flame and set aside. 

To make the coconut curry paste, in a mixer jar, combine the grated coconut, dry red chillies, black peppercorns, turmeric powder, salt and the tamarind. Add about 1/2 to ¾ cup of warm water and grind this mixture to a fine paste. Set aside. 

Into a sauce pan, combine the cooked raw mangoes and the coconut curry paste and give it a brisk boil. Adjust the consistency of the curry by adding water if required. The Goan Amaechi Uddamethi typically has a thick gravy. Check the salt and adjust according to taste. 

The final step is to make the seasoning. Heat coconut oil in a tadka pan over medium heat , add the urad dal and methi seeds, when they begin to change colour add in the mustard seeds, and hing. 

Add this tadka to the Amlechi Uddamethi and give it a stir. Serve hot

Serve the Amlechi Uddamethi (Goan Raw Mango Curry) along with steamed rice as a comfort food for lunch or a weeknight dinner. The Goan Mango Curry also makes a great dish for parties.