It’s been mango season for a while now, and I’m sure you’re all still salivating thinking of that juice dripping down your fingers as you dig into some luscious mango slices! Well, as pleasing as that thought is, today I’ve got something for you that’s completely different – it’s tangy, sour with a hint of sweetness and absolutely tantalizing to the palate. It’s a raw mango pachadi recipe! Those of you who’ve lived in South India know what a pachadi is, to the others, it’s kind of like a chutney that you can eat with rice, dosas, chapathis or anything at all!
Raw Mango Pachadi Recipe
Ingredients:
- Raw mangoes – around 3 medium, to get 1 1/4 cup when chopped
- Jaggery powder – 2 tbsp
- Salt -a pinch
For the seasoning:
- Oil – 2 tbsp
- Mustard seeds – 1/2 tsp
- Red Chillies – 2-3
- Hing – a pinch
- Salt -a pinch
Instructions:
1. Peel the whole mangoes. You can use a peeler or a knife or both!
2. Cook the whole peeled mangoes with water in a pressure cooker for 2 to 3 whistles. Alternately, you can grate them finely.
3. Once completely cooked, mash the mangoes to a pulp.
4. In a kadai, heat oil and splutter mustard seeds. Follow with red chillies and hing.
5. Add the mango pulp and mix well. Season with salt.
6. Once everything is well mixed, add the jaggery powder and stir again.
Your raw mango pachadi is ready! Serve with rice, chapathis, parathas or dosas.
This is one of my personal favorites and is the perfect accompaniment to liven up any boring meal. So if you’re having leftovers day at your home and need something to spice things up, a raw mango pachadi is your best bet!
Raw Mango Pachadi Recipe
Ingredients
- Raw mangoes - around 3 medium to get 1 1/4 cup when chopped
- Jaggery powder – 2 tbsp
- Salt -a pinch
- Oil - 2 tbsp
- Mustard seeds - 1/2 tsp
- Red Chillies - 2-3
- Hing - a pinch
- Salt -a pinch
Instructions
- Peel the whole mangoes. You can use a peeler or a knife or both!
- Cook the whole peeled mangoes with water in a pressure cooker for 2 to 3 whistles. Alternately, you can grate them finely.
- Once completely cooked, mash the mangoes to a pulp.
- In a kadai, heat oil and splutter mustard seeds. Follow with red chillies and hing.
- Add the mango pulp and mix well. Season with salt.
- Once everything is well mixed, add the jaggery powder and stir again.
Shelf life of this?
Hi,
It can be refrigerated for longer shelf life. But it’s better if you can use it fresh or in a week (refrigerated).