Raw mango pachadi
Tangy sweet raw mango jam
Servings: 3
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.
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.
• 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.
