Mango Pachidi



Mango Pachadhi, a well known vegetarian side dish. It can be called as Green Mango Chutney too. During mango season, this is a must cook menu in most of our Indian families. There were many version of mango pachadi available around the world , anyway this is my mom’s version. Sweet and sour in taste, goes very well any rice menu. Simple recipe with easy to do methods.



Ingredients :

  • 500gm raw mango
  • 3 tablespoon dark brown sugar/gula merah
  • 2 Tablespoon sugar (add as required only)
  • 1 Tablespoon chili powder (as preferred spiciness)

For Tempering :

  • 1 Tablespoon chili powder (as preferred spiciness)
  • 2 Tablespoon oil
  • 1 Teaspoon mustard seeds
  • 1/2 Teaspoon fennel seeds
  • 1 Small stick cinnamon
  • 3 Clove
  • 1 Star-anise
  • 1 cm ginger
  • 1 Stalk curry leaves
  • Pinch of asafoetida powder
  • Pinch of turmeric powder
  • Salt to taste

Let’s cook the pachadi :


Prepare the required ingredients. It is suggested that the mangoes to be in raw stage, not the ripe one
Dark brown sugar can be replaced with vellam/ jaggery. Adding white sugar, is optional only. If the raw mangoes are too sour, then we might need to add little more sugar to reduce that sour taste.




Mangoes – It is optional to peel of the skin or keep the skin on. Cut/ slice them to small pieces.
Dark brown sugar – to dilute with some hot water (1/4 cup), strain it and keep aside.





In pan, heat up 2 tablespoon of oil (low-medium heat). Then add in the spices one by one, mustard seeds, fennel seeds, cloves, cinnamon stick, star anise, ginger, pinch of asafoetida powder and curry leaves.
Fry them just a little while.




Add in the sliced mangoes. Give a stir in medium heat. Within 2-3 minutes the mangoes will start to be soft and tender. Give a stir and cook for 1-2 minutes.





Cook in medium-low heat. Now add in the chili powder, pinch of turmeric powder and some salt.
Stir well and let it to cook for next few minutes (1-2 minutes).

Note : Adding water is not really needed, as the mangoes usually is moist by itself.




Add the dark brown sugar syrup and add additional white sugar (if needed). Give a stir and cook in simmer for 5-10 minutes. Taste check, add in sugar or salt as needed.
Cook the pachadi to the preferred consistency. Either thick or medium gravy consistency.




Note : If the pachadi/chutney turns to be too thick after after cook, just add in few tablespoon of hot water and reheat it for few more minutes.

Keep in a clean container or a jar. It will last long for a week (or more) if stored in refrigerator.

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