Mango Pachadi is a sweet and sore pickle usually made with semi-ripe mango. It has a unique taste and a mandatory dish for the new year.
As the summer has set in, juicy mangoes will soon start flooding the markets. So we are going to post a very special seasonal recipe. Mango Pachadi/South Indian Sweet Mango Pickle is a Summer Delicacy especially found in Tamil Nadu.
This mouth-watering recipe requires semi-ripe mangoes that have a mix of sweet and sour tastes. This unique, yet simple dish has three different tastes blended together. It is sweet, sour, spicy at the same time and your tongue simply explodes with the extraordinary taste making you crave for more.
How to prepare Mango Pachadi, Pictorial
1.Take a semi-ripe mango. (Tip: raw mango tends to be more sour and it will be the dominant taste over others once the dish is made. Hence always go for a semi-ripe one.)
2. Peel off the skin.
3.Grate the mango.(Tip: Some people prefer chunky pieces instead of grated one. So go for whatever you prefer.)
4. Heat oil in a Kadai. One hot add in Mustard seeds
5. Once the mustard splutters add dried chilli.
6. Add the grated/sliced mango.
7. Saute well in low flame.
8. Meanwhile, take another vessel. Add the 2 cups of jaggery. Pour water till the jaggery is completely wet. Add a pinch of salt. Then start adding water little by little till all the jaggery is fully dissolved. Then take a filter and filter this mixture.
9. The grated mango softens after saute. Once it reaches that stage pour the filtered jaggery mixture to it and stir well.
10. Keep stirring till the jaggery and softened mangoes blend together. Once the raw smell leaves and the jaggery has blended well with the mango. Turn off the stove.
. Serve hot. It can be eaten separately or served as a side dish with hot rice and sambhar(checkout our sambhar
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Mango Pachadi / South Indian Sweet Mango Pickle.
Ingredients
- 1 Semi-Ripe mango
- 2 cup Jaggery
- 2 tbsp Oil
- 1 tbsp Mustard
- 2 Dried Chilli
- Salt a pinch
Instructions
- 1.Take a semi-ripe mango.
- .Peel the skin and Grate the mango.
- Heat oil in a kadai and add in the mustard seeds
- Once the mustard splutters add dried chilli.
- Add the grated/sliced mango.
- Saute well in low flame.
- Meanwhile, take another vessel. Add the 2 cups of jaggery. Pour water till the jaggery is completely wet. Add a pinch of salt. Then start adding water little by little till all the jaggery is fully dissolved. Then take a filter and filter this mixture.
- The grated mango soften after saute. Once it reaches that stage pour the filtered jaggery mixture to it and stir well.
- Keep stirring till the jaggery and softened mangoes blend together.
- Once the raw smell leaves and the jaggery has blended well with the mango. Turn off the stove.Mango pachadi is ready
Disclaimer: I am not a nutritionist, the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
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