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Monday, 24 June 2019

Fajeto / Gujarati Ripe Mango Kadhi Recipe

Fajeto is a mango flavored kadhi from the Gujarati Cuisine. It is basically a ripe mango and yogurt based curry that is ghee tempered with basic spices to give a mildly sweet, tangy and hot dish. Fajeto is utterly delicious and tastes great with steamed rice. It is mostly served as a part of the Gujarati ras poori meal. Make this flavorful Summer special Fajeto while the mangoes are still in season.

I came to know about this dish recently when i saw posts from fellow bloggers about it. Mango flavored kadhi aroused my interest and i read more about this dish on the Internet. The recipe of Fajeto was a result of the need to use up the left over pulp on the mango seeds after making AamrasAamras is yet another mango delicacy where ripe mango pulp is flavored with saffron and cardamom. So the ladies of the family would wash the leftover mango seeds and peels(after making aamras) in water and use that water to make Fajeto. Now that Fajeto is a loved and popular dish by itself, it is made using ripe mango pulp.

Traditionally fajeto was made using Pairi variety of mangoes. Here i have used Kesar variety though. Even though , Fajeto has mango pulp, the sourness of the yogurt balances the sweetness of the mangoes and does not let it overcome the tangy taste of a typical kadhi. Gujarati people add sweetener to most of their dishes including soups and curries. Even in this mango kadhi little jaggery is added. I did not add it as my mango was sweet. You  can have this kadhi on its own as a soup or serve it with steamed rice. This is one of the easiest kadhi recipes. The kadhi is thinner in consistency than the Punjabi Kadhi and has a distinct flavor coming from the final ghee tempering, so do not skip that. Serve this flavorful Fajeto as a side dish for your summer party and awe your guests with yet another mango delicacy.

If you are a kadhi lover like me, do check out the following kadhi varieties from this blog.
Punjabi Kadhi PakoraMaharashtrian KadhiDubki Kadhi from Chattisgarh Cuisine.

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Serves: 3-4

Ingredients :
  • 1 cup sour curd
  • 1 cup mango pulp
  • 2 tablespoon chickpea flour/ Besan
  • 1/2 inch ginger piece
  • 2 green chilies
  • Pinch of asafoetida / hing
  • 1/4 teaspoon turmeric powder
  • Salt to taste
To temper
  • 1 tablespoon ghee
  • 2 dry red chilies
  • 1 sprig curry leaves
  • 1/8 teaspoon fenugreek seeds/methi dana
  • 1/4 teaspoon mustard seeds/ rai
  • 1/4 teaspoon cumin seeds/ jeera
  1. In a grinder jar add curd, ginger, green chilies, and chickpea flour. Pulse it until smooth. Transfer it to a thick bottom pan. 

2. Add asafoetida, turmeric powder and mango pulp to it. Give it a good mix. Now add 2 cups of water and stir everything very well. Add salt to taste and put on the heat. Allow the kadhi to cook for about 15-20 minutes on low to medium flame while stirring it intermittently.

3. Next in a small tadka pan, heat ghee. Add mustard seeds, followed by fenugreek seeds and cumin seeds. Let the seeds sizzle in ghee for few seconds. Next tip in curry leaves, and broken dry red chilies. Put off the flame after a few seconds.

4. Pour this tempering over the cooked kadhi and put off the flame. Delicious Fajeto is ready to serve.
It pairs well with chapati or steamed rice.

  • Traditionally pairi mango variety is used to make Fajeto. I have made it with Kesar variety.
  • Use sour yogurt to make this kadhi.
  • I have not added jaggery in this recipe. If you wish you may add 1-2 teaspoon jaggery powder.
  • I have garnished the fajeto with few chopped mango chunks. This is optional. You may garnish with fresh coriander leaves instead.
  • If serving this Fajeto to kids, skip use of the green chilies.
  • Fajeto is served with aamras poori but tastes great even with steamed rice. It can be had on its own as a soup.
Taking this Fajeto recipe to the #201th Foodie Monday Blog Hop where the theme for this week is #Jamva Chalo Ji. This is a Gujarati word which is a polite way to invite you to dine. This theme was suggested by Mayuri di who is a gujju herself. Mayuri di blogs at Mayuri,s Jikoni. Do check out her versatile blog for a wide variety of food recipes both Indian and International. I like her food styling, photography and writing style and also the exotic ingredients she uses in her cooking while she is travelling.


As per the theme we had to cook any Gujarati dish. I love Gujarati food and have many Gujarati dishes on my blog. For this theme, first i thought of making Handvo but on the second second, i felt handvo can wait but not Fajeto. So while the markets are laden with the king of fruits , i chose to make this mango flavored kadhi dish. Do check out my fellow bloggers posts as well on this theme for some lovely Gujarati dishes.

If you like this post do hit the like button below this post . If you ever try this recipe, do share your feedback with us in the comment section below. 
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For more Gujarati recipes, do check out the following from this blog


  1. I adore Fajeto. The sweetness of the ripe mango, the sourness of the buttermilk and the slight heat from the spices - everything complements each other perfectly. Beautifully presented dish and very well explained recipe.

    1. You are right Priya. This mango kadhi is a treat to the taste buds for sure. Glad you liked it. Thanks.

  2. At first I thought it would be raw mango. Kadhi with ripe mango is new to me, and I am intrigued as how would this taste. Looks like a must try. Bookmarking

    1. You need to try it out yourself to see how flavorful the kadhi tastes Renu. Do you ve it a try and share your feedback with us. Happy cooking.

  3. Such a delicious dish Poonam, its something that my whole family loves. I was deciding between fajeto and kansar for the the theme. You're right its often made along with aam ras. You know how before blenders were common, my mum would take out aam ras using what we now call burlap or what was commonly called gunny bag material. She would rub the mango slices and seed on it to take out the ras and then put the seeds in the kadhi to get that sweet and tangy taste. Both ras and kadhi tasted awesome.

    1. Interesting to know this Mayuri di. The kadhi really turned out flavorful and we all enjoyed it. Thank you.

  4. Ripe mango kadhi is new to me. Never tasted it. Sounds so flavourful and mouthwatering. Loved your click. Beautiful presentation

  5. Great recipe for mango lover like me :) I haven't tried this although heard before. Love the use mango chunks as I also prefer to have bite.

  6. Fajeto looks very colorful, a very new recipe to me, I always love to try all your recipes, all the tried recipes are big hit at home. The way you presented Fajeto is awsome nd very tempting 👌

  7. I love fajeto and we call it Aam Ki Kadhi.. I love the sweetness of the mangoes mixed with the sourness of dahi.. My family loves boondi in.. with mango pieces added it surely is very inviting with gorgeous clicks.

  8. I have been thinking of making this kadhi for a long time.You have tempted me to make it soon Poonam.I love Kadhi.Beautifully presented .

  9. O wow! I love this fajeto. New to me but I love the colors and the flavors here.

  10. plating is awesome, Poonam ! In Kerala / palghat side cuisine also, there is a kadhi made with mangoes, but different masala goes into that incl coconut. This is a great dish to dig into with steamed rice..