Using Savore Curry Leaf & Mango (52.5g): One full sachet is designed to season approximately 500–600g of paneer, chicken, potatoes, mushrooms or vegetables. For a yoghurt-based marinade, use 5–6 tbsp of thick plain curd; for roasting vegetables, a lighter coating can also work. Marinate paneer and vegetables for 20–30 minutes. For chicken, marinate for 30 minutes to 2 hours in the refrigerator, then cook thoroughly.
Tangy, aromatic, and unapologetically Indian. A little twist can change everything.
Some flavours instantly remind you of home.
The aroma of curry leaves, the tanginess of mango, and the familiar warmth of Indian spices have a way of making even the simplest meals exciting.
But why should those flavours be limited to traditional curries and pickles?
With Savore Curry Leaf & Mango, we're bringing that tangy, chatpata character into everyday cooking.
Think achari-style paneer, roasted potatoes, grilled chicken, crispy mushrooms, rice bowls, wraps, and even sandwiches.
Your ingredients stay familiar. The flavour gets an exciting twist.
Whether you're preparing a quick snack, experimenting with your lunch, or creating something different for guests, here's how to use Curry Leaf & Mango your way.
1. Choose Your Ingredients
Start with approximately 500 g of your preferred main ingredient.
| What you're cooking | How to prepare it |
|---|---|
| Paneer | Cut into medium-sized cubes |
| Chicken | Use boneless, evenly sized pieces |
| Tofu | Press firm tofu to remove excess moisture, then cube |
| Mushrooms | Clean, dry, and halve larger mushrooms |
| Potatoes | Cut into wedges or cubes and partially cook if needed |
| Cauliflower | Cut into evenly sized florets |
| Prawns | Clean, devein, and pat dry |
| Soya chunks | Rehydrate, drain, and squeeze out excess water |
One of the best things about Curry Leaf & Mango is how it can complement both vegetables and proteins.
Try it with paneer for an achari-inspired starter, potatoes for a tangy side dish, or chicken for a flavourful rice bowl.
A little tang. A little spice. A lot of possibilities.
2. Make Your Curry Leaf & Mango Marinade
For approximately 500 g of your chosen ingredient, start with:
-
One full 52.5g sachet of Savore Curry Leaf & Mango for 500–600g of ingredients
-
1–2 tablespoons neutral cooking oil
-
5–6 tablespoons thick plain yoghurt (optional, for a creamier coating)
-
A little water, only if needed to help distribute the seasoning
How to prepare
-
Add Savore Curry Leaf & Mango seasoning to a mixing bowl.
-
Mix with the oil until the seasoning is evenly moistened.
-
For a creamier marinade, stir in the optional yoghurt.
-
Add your chosen ingredient and coat thoroughly.
-
Cover and refrigerate while marinating, as appropriate for the ingredient.
For paneer, tofu, and many vegetables, 20–30 minutes is a useful starting point.
For chicken and seafood, keep everything refrigerated during marination and follow ingredient-specific cooking requirements.
A little Savore tip: Start by tasting the seasoning as prepared before adding extra lemon or mango-based ingredients. The blend already has a tangy flavour profile, and adding too much acidity may overpower the dish.
For potatoes and vegetables, try a lighter oil-based coating instead of a thick yoghurt marinade to encourage roasting and crisping.
3. Cook It Your Way
There isn't just one way to enjoy Curry Leaf & Mango.
Pan-seared
Perfect for paneer, tofu, mushrooms, prawns, and smaller chicken pieces.
Heat a lightly oiled pan over medium heat. Add your coated ingredients and cook until browned and appropriately cooked through.
Allow some surface moisture to evaporate before turning so the ingredients can develop colour.
Air-fried
Ideal for roasted potatoes, cauliflower, tofu, and other vegetables.
Arrange the coated pieces in a single layer and air-fry until golden, crisp where appropriate, and fully cooked.
Oven-roasted
Great for cooking larger portions or preparing several servings at once.
Spread your ingredients evenly across a baking tray and roast until cooked, turning as needed.
Grilled
Perfect for achari-inspired paneer, chicken, tofu, and vegetable skewers.
Arrange suitable pieces on skewers or directly on a grill and cook until done.
Important: Cooking times differ depending on the ingredient and appliance. Chicken must reach 74°C (165°F) internally. Cook seafood thoroughly, prevent cross-contamination, and do not reuse raw meat or seafood marinade as a serving sauce unless safely cooked.
4. Now Comes the Fun Part: Make It a Meal
Curry Leaf & Mango is much more than a seasoning for grilled starters.
Here are six ways to get creative.
Achari-Style Paneer or Chicken
Cook your marinated paneer or chicken until lightly browned.
Serve with sliced onions, coriander, and a cooling yoghurt dip.
A tangy, aromatic starter for any occasion.
Tangy Curry Leaf Potatoes
Coat potato wedges with Curry Leaf & Mango seasoning and a little oil.
Roast or air-fry until cooked and golden.
Serve as a side dish or an afternoon snack.
The Chatpata Rice Bowl
Start with warm rice.
Add Curry Leaf & Mango-seasoned paneer, chicken, tofu, or roasted vegetables.
Finish with cucumber, onions, fresh coriander, and a cooling yoghurt dressing.
An easy meal that balances tangy, savoury, and fresh flavours.
Curry Leaf & Mango Wrap
Fill a warm roti or tortilla with cooked seasoned paneer, chicken, or tofu.
Add crunchy cabbage, onions, and a little yoghurt sauce.
Wrap it up for a quick, flavour-packed lunch.
The Achari-Style Toastie
Layer chopped cooked Curry Leaf & Mango paneer or chicken between slices of bread.
Add cheese, onions, and a small amount of green chutney if you like.
Toast until crisp and golden.
Crispy Chatpata Cauliflower
Coat cauliflower florets with the seasoning and a little oil.
Roast or air-fry until tender with browned edges.
Finish with coriander and serve with a cooling dip.
Perfect as a vegetarian starter or a side dish.
5. Make the Flavour Your Own
Want a creamier finish? Combine the seasoning with thick yoghurt.
Prefer a sharper, more pronounced flavour? Use a lighter oil-based coating so the seasoning stays prominent.
Looking for more texture? Add crunchy onions, cabbage, or toasted nuts where appropriate.
Love spicy food? Pair the cooked dish with your favourite chilli-based condiment.
Want to balance the tanginess? Serve with rice, yoghurt, or a mild sauce.
Cooking for guests? Prepare separate portions using paneer, chicken, and roasted vegetables, then build a colourful sharing platter.
One seasoning. Different ingredients. A whole lot of chatpata possibilities.
6. Frequently Asked Questions
Can I use Curry Leaf & Mango seasoning with both paneer and chicken?
Yes. It can be used with either ingredient, although preparation, marination, and cooking requirements differ.
Is Curry Leaf & Mango only for Indian dishes?
Not at all. Although the flavour is inspired by familiar Indian ingredients, you can experiment with wraps, sandwiches, rice bowls, roasted vegetables, and other dishes.
Can I use it with potatoes?
Yes. Potato wedges, cubes, and roasted potatoes are practical options for an oil-based seasoning coating.
Do I need to add extra mango or lemon?
Not necessarily. Start with the seasoning itself and adjust only after tasting the prepared dish.
Can I make it without yoghurt?
Yes. An oil-based coating is a useful alternative for many vegetables and roasted dishes. Adjust the quantity according to your ingredient.
Can I use this seasoning for meal preparation?
Yes. You can use cooked seasoned ingredients in rice bowls, wraps, and other meals when stored and reheated safely.
Your Ingredients. Your Creativity. Our Flavour.
At Savore, we believe familiar flavours can create entirely new food experiences.
Our Curry Leaf & Mango seasoning brings a tangy, aromatic Indian-inspired twist to everyday ingredients, making it easier to experiment with what you already have in your kitchen.
From a simple plate of roasted potatoes to a flavourful rice bowl, there are countless ways to make it your own.
Ready to add a little chatpata magic?
Explore Savore Curry Leaf & Mango
Savour Every Bite.