• 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.