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Mango pachadi
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Raw mango pachadi

Tangy sweet raw mango jam
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Festival recipes,
Cuisine: Indian
Keyword: Festival recipes, tamil new year recipes
Servings: 3
Author: Jeyashri suresh


  • 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


  • 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.



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.