Kashmiri Mango: Our Secret Recipe

This sweet and sour dish is all the rage in our little restaurant at the mo. And you all keep asking us how we make it. So we thought we’d tell you, as we are nice like that. It is also good for you, as it contains up to three of your five a day…
It really is very simple, because everything we cook in the caff has to be simple, because our staff are very simple, and because we only have two part time hobs, an indolent microwave and a petulant bread grill upon which to cook for up to 35 people. So complicated doesn’t get a look in.
Ingredients (as a starter or light lunch for two to share):

  • splash of oil
  • 350g crunchy green veg – broccoli, sugar snap peas, mange tout, kale, courgette – take your seasonal pick
  • 8 cherry toms, halved
  • 2 small cloves garlic, minced
  • 1 good teaspoon Mr.S’ patent silk trail spice rub*
  • 1/2 small (preferably green) mango (about 75g), peeled and cubed
  • 3 tablespoons mango pulp or nectar
  • 1 teaspoon tamarind concentrate
  • salt to taste
  • rose petals to garnish

Heat a dash of oil in a pan, and toss the vegetables into the hot oil. After a few minutes add the garlic and spice mix, stirring well, followed after a minute or so by the chopped mango. Turn the heat down and fry for 4-5 minutes before adding the mango pulp and the tamarind, plus salt to taste. Stir well and serve, accompanied by some warm bread.
*Toast 1 teaspoon fennel seeds, 2 of coriander seeds, 1 of cumin seeds and 3 of anardaneh (pomegranate seeds – optional, but tasty) in a wee frying pan until they start hissing at you. Tip them into a pestle and mortar or spice grinder (hey – an old tea towel will do) and pound them. Next add 1/2 teaspoon each of ground ginger and chilli, and 1 teaspoon of ground cinnamon together with a level teaspoon of sea salt and work the ingredients into a paste, trickling in a little olive oil to bind it all together. Keep in a little jar in the fridge until needed.

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2 Responses to Kashmiri Mango: Our Secret Recipe

  1. Hi,

    Your website and your restaurant introduced to me by a Foreign friend who live in UK!
    Glad to become familiar with you.
    I’m an Iranian vegan activist, and my activities are both in Iran and globally.
    I wanted to message you via contact form or email, but it seems there is no contact way with you! (even I searched “Veggiestan” in google to find facebook page/other social network accounts, but didn’t find anything.
    So, I post my message here with comment, and am looking forward to hear back from you via email 🙂

    I invite you to take a look at my English website and English book:

    and I would be glad if we can participate together in any way in this regard.

    Also, I’m planning to travel to UK next year, and I would be glad to meet you 🙂
    Also, I’m want to start a small business abroad in the field of veganism or the environment-friendly businesses. So if you have any idea, please let me know.

    Waiting to hear from you…

    All the best,


    • Sally says:

      Salaam Agha Moein!

      Good to hear from you – and to meet an Iranian vegan. You are few and far between!
      Your book and website look great 🙂
      Veganism is growing across the Western world, and so I am sure you will find an eager market for your ideas.
      We are pretty much always here in the shop, so it would be a pleasure to meet up next year when you come over – just let us know when you are coming.

      Best wishes,
      Sally, Persepolis

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