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