Happy's Cook

Monday, July 20, 2015

Raw Mango Pachadi Recipe | Maanga Pachadi | Sweet & Tangy Pachadi

When it comes to pickles, both Jany and I prefer Mango Pickle. I have already posted our favourite instant mango pickle here. When I was searching for another instant mango pickle, I got this recipe from my colleague. Initially, I hesitated to try this recipe since one of the star ingredients is jaggery. I was wondering how does the sweetened pickle tastes like. Based on her words, I tried it. To my surprise, the sourness of the mango and the sweetened jaggery combination gave divine taste. I made this when Jany's cousins were at home, they enjoyed it. Especially Danie loved it and was asking for it the next day. So trust me about the taste and try it. Let's go for the detailed preparation steps:

Ingredients:
Raw mango - 1 medium sized 
Powdered Jaggery - 1/2 cup or little less
Turmeric powder - 1/4 tsp
Salt - as required
To Temper: 
Oil - 1 tsp
Mustard seeds - 1 tsp
Dry Red Chillies - 2
Curry leaves - few
Asafoetida - a pinch
Method:
1. Wash the raw mango and chop it into cubes. Trim the edges and discard the seed. Take chopped mango in a pan with turmeric powder and immersing level of water. Allow it to boil until the mango becomes soft.
2. Meanwhile, dissolve the jaggery with half cup water by heating it. Once it gets dissolved, strain it to remove impurities.
3. Once the mango is soft add the jaggery syrup. Add required salt and allow it to cook for 5 minutes by simmering it. When the mangoes are blended with the syrup, start tempering with the items under 'To Temper' in a small tadka pan.
4. Add the tempered items to the mango and give a quick mix. Switch off the flame.
Serve it with rice and sambhar. I served it with paruppu curry and Arbi Fry.
Points to remember:
  • If you don't prefer the skin of the mango, remove it. I prefer it with skin.
  • I used kili mooku mango variety. Adjust the jaggery as per the sourness of the mango.
  • It tastes good for a week. if refrigerated and handled properly.
Warm Regards,
Happy's Cook - Divya

3 comments :

  1. Raw mango pachadi looks nice..will taste good with puris too.

    ReplyDelete
  2. wow! looks so yum! perfect for the season

    ReplyDelete
  3. Divya,we used to do it at home but we don't temper it and also we call it " Mango Jam" .Will try ur version too :) Meanwhile i am drooling :)

    ReplyDelete

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