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Manga Pachadi | Sweet & Spicy Mango Preserve
Ramya
Sweet and Spicy Mango Preserve without any artificial preservatives, a traditional Manga Pachadi!
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Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course
Pickles, Side Dishes
Cuisine
South Indian
Servings
2
cups
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
1x
2x
3x
▢
3
Raw/Semi Ripe Mangoes
or 2 cups Chopped Mango
▢
2
teaspoon
Oil
▢
½
teaspoon
Mustard Seeds
▢
2 -3
Dried Red Chillies
▢
½
tablespoon
Sambar Powder
▢
2-3
tablespoon
of Powdered Jaggery
▢
¼
teaspoon
of Salt
adjust as needed
▢
Water as needed
COOK MODE
Prevent your screen from going dark
Instructions
In a thick bottomed pan, heat oil. Add mustard seeds and as they pop out, add roughly cut red chillies.
Add chopped mango pieces along with jaggery and stir fry for a couple of mins on medium heat.
Add ½ cup of water along with salt and sambar powder. Mix well.
Keep cooking on medium flame until the mangoes begin to turn pulpy.
As the Pachadi comes together, remove from heat. Let it cool down completely.
Store in an airtight container and for longer shelf life, keep refrigerated. Serve as a side for roti, rice or even idli/dosa.
Note –
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.
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