Mango Pachadi is a traditional recipe used to prepare for Tamil new year. It’s a combination of all tastes, Mango for tangy, chilli for spice , neem flowers for bitterness and salt. So it’s absolutely a delectable recipe. I didn’t get neem flower. So I omitted. But the method I followed also tastes good. It goes well with all rices. Also you can keep it for 2 days in a refrigerator. This recipe is used to serve in all occasions of Tamil houses. Enjoy this spicy and tangy mango Pachadi…
Mango Pachadi | Mango Recipes – Ingredients
- Raw Mango – 2 nos( Big sized)
- Jaggery – ¾ cup(powdered)
- Chilli powder – 1 tsp
- Turmeric – ¼ tsp
- Neem flowers – 1 tbsp(Optional)
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Urad dal – 1 tsp
- Red chillies – 2 nos
- Curry leaves – few
- Wash the mango, peel off the outer skin using knife or peeler. Then cut the pulp into desired shapes. But cut it thinner.
- Then boil ½ cup of water. Once it starts to bubble add powdered jaggery and allow it boils till the jaggery fully dissolves.
- Then filter the syrup and remove the residues. Keep this jaggery syrup aside.
- Now Heat a strong bottomed pan, add oil, once heated temper with the items given under “ To temper”.
- Then add chopped mango pulps, sauté for 5 minutes in medium flame. Then add chilli powder and turmeric powder and sauté for a minute. Now add ¼ cup of water and salt and cook covered for 4 mins.
- Finally add the Jaggery syrup and cook for 5 minutes. After 5 mins, it will reach Jam or pickle consistency. Now switch off the stove and garnish with Neem flowers.
- The addition of neem flowers is optional only. I didn’t get the flowers so I omitted.
- If you want more sweetness, you can add 1 cup jaggery instead of ¾ cup.
- I used jaggery syrup to remove the residues. But you can directly add the jaggery powder also before adding water.
- Adjust the salt and spice powder depends on your taste.
- Cut thin slices of mango pulp. But no need to be in a proper shape.
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