Go Back Email Link


Fajeto | Gujarati Mango Kadhi or mango curry is a delicious, sweet, tangy and spicy mango and yogurt curry. In fact, Fajeto is often made along with aamras.
5 from 16 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course curry, Side Dish
Cuisine Gujarati
Servings 4



  • 1 cup sweet mango pulp
  • 4 cups water
  • 3 tbsp chickpea flour
  • 1 -1¼ tsp salt
  • 3-4 mango seeds optional
  • tsp turmeric powder
  • ¼ tsp fenugreek seeds
  • ¼ tsp cumin seeds
  • 1 -2 tbsp jaggery powder
  • 1 tsp green chilli paste
  • 1 tsp ginger paste
  • 2-3 tbsp fresh coriander chopped


  • 1 tbsp ghee
  • 1 inch cinnamon stick
  • 4-6 cloves
  • 8 peppercorns
  • 1 whole dried red chilli
  • 1 sprig curry leaves
  • ¼ tsp fenugreek seeds
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • tsp asafoetida



  • If you have cut fresh ripe mangoes to make the aam ras or mango pulp, then allow the seeds to soak in 4 cups of water for 15 -20 minutes.
  • Wash the seeds in the water by squeezing it in your hand. That way remaining pulp will come off the seeds.
  • Alternately, you can add the seeds to the simmering kadhi.
  • Add salt, yogurt , mango pulp and chickpea flour to the water.
  • Whisk it till the mixture is smooth and no flour lumps are left.
  • Add the mixture to a deep saucepan. Put it over medium heat.
  • Add fenugreek, cumin seeds, ginger and chilli pastes. Mix well.
  • Keep stirring the mixture continuously till it becomes hot.
  • Keep stirring for a further 5-7 minutes. This way the yogurt will not curdle and the chickpea flour gets cooked. At the same time, the consistency of the kadhi will thicken.
  • Lower the heat. Add the mango seeds if using any.
  • Taste the fajeto and accordingly add jaggery powder.
  • Allow the fajeto to simmer over low heat for 5-7 minutes, stirring frequently.
  • It should become thick and creamy, much like a thick soup.


  • While the fajeto is simmering over low heat, prepare the tempering or vaghar.
  • Heat ghee in a small pan over medium heat.
  • Add cinnamon stick, cloves, peppercorns and fenugreek seeds.
  • As soon as the spices begin to sizzle, add mustard and cumin seeds.
  • Then add the asafoetida, red chilli and the curry leaves.
  • Mix a bit.
  • Immediately add the tempering or vaghar to the fajeto.
  • Add chopped coriander, mix and fajeto is ready to be served with some rice.


  • Wash the mango seeds in the measured water. Use this to prepare the kadhi.
  • Or you can directly add the seeds to the simmering kadhi or fajeto.
  • Make sure you use ripe mango pulp.
  • Use plain full fat or semi fat plain yogurt for a creamy consistency.
  • You must keep stirring the mixture till it becomes hot and begins to simmer if you don't want the yogurt to curdle.
  • Serve fajeto with plain rice and dry lentil preparation.
  • Can use leftover kadhi to make fajeto. Heat the kadhi with the mango pulp and seeds.
Keyword fajeto kadhi, fajeto recipe, gujarati fajeto, mango yogurt curry