Manga Pachadi or Mambazha Pachadi is a delicious Mango preserve that goes really well as a side dish for roti or an accompaniment for Sambar rice, Curd Rice or any rice. So my next Mango recipe in my Mango series is courtesy, my mother-in-law. She makes her trademark Manga Pachadi every summer without fail and we all love it so much that we eat it straight off the pan 😀
This year as I was collecting my mango recipes, I wanted to feature her special Manga Pachadi as well. Manga means Mango in Tamil and Pachadi is the preserve or relish. It is a sweet, spicy concoction of soft cooked mangoes that stays well over a month in the fridge. I was all excited at the prospect of making it at home and called her to get the recipe. To say that it is a simple recipe would be an understatement. I made only one modification to original recipe to suit our taste preferences and it was awesome!
So when we were in Chennai last time, we brought back some really good super sour mangoes – that would be fit for any pickle making. Did you know that the sourest mangoes turn sweetest when ripe? It is true. I let them sit out for few days and they began turning a slight yellow at the stem. And just like that, they were perfect for this Manga Pachadi. Arent they beautiful?!
As I used slightly soft and semi ripe mangoes, I reduced the amount of jaggery I used for the recipe. Depending on how sour the mangoes are, increase the other spices accordingly. This is one recipe where there is no right or wrong. Keep tasting along the way and add more or less of spices – you will have a winner!
How to make Manga Pachadi | Sweet & Spicy Mango Preserve –
Detailed step by step picture tutorial of making Manga Pachadi | Sweet & Spicy Mango Preserve –
1. In a thick bottomed pan, heat oil. Add mustard seeds and as they pop out, add roughly cut red chillies.
2. Add chopped mango pieces along with jaggery and stir fry for a couple of mins on medium heat until the jaggery melts.
3. Add 1/2 cup of water along with salt and sambar powder. Mix well.
4. Keep cooking on medium flame until the mangoes begin to turn pulpy.
5. As the Pachadi comes together, remove from heat. Let it cool down completely.
6. Store in an airtight container and for longer shelf life, keep refrigerated. Serve as a side for roti, rice or even idli/dosa.
- I used slightly soft mangoes that were not fully sour but had a tinge of sweetness. Pick completely raw mangoes or semi ripe ones as preference.
- Adjust the amount of jaggery depending on how sour the mangoes are.
- My mother-in-law adds her special sambar powder for this recipe. If you don’t want or don’t have, use red chilli powder.
- The original recipe doesn’t call for salt but I felt compelled to add it. It is optional.
Also follow me on:
Facebook – Cooking From Heart
Pinterest – CHCooks
Instagram – CHCooks
Twitter – Cookinfromheart