Mango RecipeRaw mango pachadi recipe

Raw mango pachadi recipe

Raw mango pachadi, is a traditional sweet made on Tamil new year’s day in our house. Amma makes it quite often during mango season too. During my childhood, I have never tasted this raw mango pachadi as I am a big hater of jaggery-based sweets. Now it has totally changed. I have updated my mango pachadi recipe with a video. Check out my ripe mango pachadi too. Also, check my full collection of Tamil new year recipes.

Raw mango pachadi

Mango pachadi
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Raw mango pachadi

Tangy sweet raw mango jam
Course Festival recipes,
Cuisine Indian
Keyword Festival recipes, tamil new year recipes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3
Author Jeyashri suresh

Ingredients

  • 1 Raw mango medium sized
  • 3/4 cup jaggery
  • a pinch Salt
  • 1 tsp oil
  • 1/4 tsp Mustard seeds
  • 1 Red chili
  • Add more jaggery if the mango is too sour

Instructions

  • Peel the skin of the mango and cut it into thin slices.
  • In a pressure cooker put these mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking.
  • The Mangoes will be soft yet will not be mushy. Keep this aside.
  • Melt the jaggery in a pan by adding 1/2 cup of water to it.
  • Let the jaggery melt.
  • Filter it and allow it to boil for 5 mins.
  • Transfer it back to the pan.
  • Boil for a minute.
  • Add the cooked mango to that.
  • Mash it slightly here and there.
  • Boil for a minute.
  • Temper the mustard seeds and red chili and add to the pachadi.
  • You can add some dried neem flowers too while tempering
  • Mix well.
  • Transfer to a serving bowl and enjoy it.
  • We had for our dessert.
  • In my mom’s place, they have it as an accompaniment for curd rice.

Video

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Notes

After making if you still feel it is not very sweet, don’t worry just add a tbsp of sugar to it and mix well.
• If the consistency is watery, just add a tsp of rice flour with a tbsp of water and bring a boil.
• Colour of the raw mango pachadi depends on the jaggery.
  • Peel the skin of the mango and cut it into thin slices.
DSCN3398 DSCN3399
  • In a pressure cooker put this mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking.
  • The Mangoes will be soft yet will not be mushy. Keep this aside.
  • Melt the jaggery in a pan by adding 1/2 cup of water to it.
  • Let the jaggery melts.
  • Filter it and allow it to boil for 5 mins.
  • Transfer it back to the pan.
  • Boil for a minute.
  • Add the cooked mango to that.
  • Mash it slightly here and there.
  • Boil for a minute.
  • Temper the mustard seeds and red chilli and add to the pachadi.
  • You can add some dried neem flowers too while tempering.
  • Mix well.
  • Transfer to a serving bowl and enjoy it.
  • We had for our dessert.
  • In my mom’s place, they have it as an accompaniment for curd rice.

pachadi

Notes:

    • After making if you still feel it is not very sweet, don’t worry just add a tbsp of sugar to it and mix well.
    • If the consistency is watery, just add a tsp of rice flour with a tbsp of water and bring a boil.
    • Colour of the raw mango pachadi depends on the jaggery.

31 COMMENTS

  1. Looks very tempting Jeyashri,long time its been since I made,will amke yearly once for new year only,love the texture of ur,i usually mash the mango,by over cooking! …

  2. Hy Jeyashri,
    Thank u very much for visiting my blog n dropping ur sweet comments. Mango Pachadi looks divine..goes to my must try list.

  3. Yummy pachadi dear.. I am also planning to do it for the tamil new year, only thing is it would be too much for 2 people… But nevertheless.. 🙂
    Lovely step-by-step pics..!

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