Description

Mango Pachadi is a traditional South Indian sweet and tangy relish made with raw mangoes. It's a delightful blend of sweet jaggery, tart mangoes, and aromatic spices, often served during festive occasions like Vishu and Tamil New Year.

Ingredients

Main Ingredients

• 1 medium Raw Mango (finely chopped)
• 1/2 cup Jaggery (grated or chopped, adjust to taste)
• 1/4 teaspoon Turmeric Powder
• 1/2 teaspoon Red Chilli Powder (adjust to taste)
• Salt (to taste)
• 1.5 - 2 cups Water

For Tempering

• 2 tablespoons Ghee or Oil
• 1 teaspoon Mustard Seeds
• 1/4 teaspoon Fenugreek Seeds
• 1 sprig Curry Leaves
• 2-3 Dry Red Chillies (broken into two)
• 1/4 teaspoon Asafoetida (Hing)

Instructions

1. Wash and finely chop the raw mango. Keep aside.
2. In a pot or pan, add the chopped mango, turmeric powder, red chilli powder, salt, and water. Bring to a boil.
3. Reduce heat and simmer, covered, until the mango pieces are soft and cooked through. This should take about 10-15 minutes.
4. Once the mango is soft, add the grated jaggery to the pot. Mix well until the jaggery dissolves completely.
5. Simmer for another 5-7 minutes, or until the mixture thickens slightly and the flavors meld together. Adjust jaggery and salt if needed.
6. While the pachadi is simmering, prepare the tempering. Heat ghee or oil in a small pan.
7. Add mustard seeds and let them splutter. Then add fenugreek seeds and dry red chillies. Sauté for a few seconds until fragrant.
8. Add curry leaves and asafoetida. Sauté for a few more seconds, being careful not to burn the spices.
9. Pour the prepared tempering over the mango pachadi. Mix gently.
10. Remove from heat and let it rest for a few minutes before serving. The flavors will deepen as it cools.