Authentic Mango Pachadi Recipe – Sweet & Tangy Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Pachadi Recipe – Sweet & Tangy Indian Side Dish

Hey everyone! If you’re anything like me, you absolutely love that sweet-tangy-spicy kick that a good pachadi brings to the table. This Mango Pachadi is a family favorite, and honestly, it’s one of the first things I learned to make when I started exploring my grandmother’s recipes. It’s surprisingly easy, and the burst of flavors is just incredible with a simple meal of rice and dal. Let’s get cooking!

Why You’ll Love This Recipe

This Mango Pachadi isn’t just delicious; it’s a little slice of sunshine in a bowl! It’s the perfect balance of sweet from the jaggery, tangy from the mango, and a gentle warmth from the spices. Plus, it’s ready in under 30 minutes – perfect for a quick side dish or a festive meal. It’s a classic South Indian condiment, but trust me, everyone loves it!

Ingredients

Here’s what you’ll need to whip up this delightful pachadi:

• 1.5 cups raw mango, sliced (about 2 medium mangoes)
• 0.25 cup powdered jaggery
• 0.125 teaspoon salt (that’s about ¼ tsp)
• 0.25 cup grated coconut
• 0.125 teaspoon turmeric powder (¼ tsp)
• 1 green chilli, slit
• 2 teaspoons oil
• 0.5 teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 green chilli (optional), for tempering
• 1 sprig curry leaves

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Jaggery: This is key to the authentic flavor. It has a beautiful molasses-like taste that sugar just can’t replicate. If you can’t find jaggery, you can substitute with dark brown sugar, but the flavor won’t be quite the same.
• Raw Mango Selection: You want mangoes that are firm and slightly tart. The green, unripe mangoes are perfect! Avoid mangoes that are starting to soften or turn yellow.
• Regional Variations in Spice Levels: Some families like a serious kick, while others prefer it mild. Feel free to adjust the number of green chillies to your liking. My aunt always adds an extra chilli – she loves the heat!
• Coconut Preparation: Freshly grated coconut is best, hands down. But if you’re short on time, desiccated coconut works well too. Just rehydrate it with a tablespoon or two of warm water before using.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s tackle the mango. Boil the sliced mango in about 1 cup of water for about 5-7 minutes. This helps mellow out the tartness. Once boiled, drain the water.
2. Now, in the same pot, add the drained mango slices, salt, turmeric powder, and the slit green chilli. Add about ½ cup of water and cook until the mango is translucent and tender – around 8-10 minutes.
3. While the mango is cooking, dissolve the jaggery in a minimal amount of water (about ¼ cup) by bringing it to a boil and then straining it. This ensures there are no grainy bits. Set the jaggery syrup aside.
4. Once the mango is cooked, add the jaggery syrup and the grated coconut. Give it a good stir and simmer for about 2 minutes, stirring constantly, until the mixture thickens slightly.
5. Time for the tempering! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the urad dal and fry until golden brown. Toss in the curry leaves (and the optional extra green chilli, if you’re feeling spicy!).
6. Pour this lovely tempering over the mango mixture and give it a good mix.
7. Serve warm with a steaming plate of rice. It’s absolute heaven!

Expert Tips

• Don’t overcook the mango! You want it to hold its shape a little.
• Stir constantly while simmering to prevent sticking and burning.
• The tempering is what really brings the pachadi to life, so don’t skip it!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Swap the jaggery for maple syrup or coconut sugar.
• Spice Level: Adjust the quantity of green chillies to suit your preference. I sometimes use a milder chilli for the kids.
• Festival Adaptations: During Ugadi (Telugu New Year) or Onam (Kerala harvest festival), this pachadi is a must-have! Some families add a pinch of asafoetida (hing) to the tempering for an extra layer of flavor.
• Gluten-Free: This recipe is naturally gluten-free!

Serving Suggestions

This Mango Pachadi is fantastic with:

• Steaming hot rice and dal
• Idli or dosa for breakfast
• As a side dish with any South Indian meal

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently before serving.

FAQs

Let’s answer some common questions:

• What type of mango is best for pachadi? Raw, green, and tart mangoes are ideal. Totapuri or any other sour variety works well.
• Can I make this pachadi ahead of time? Yes, you can! It actually tastes even better the next day as the flavors meld together.
• How can I adjust the sweetness level? Simply adjust the amount of jaggery you use. Start with less and add more to taste.
• What is the purpose of boiling the mango slices? Boiling helps reduce the tartness of the raw mangoes and makes them more palatable.
• Can I use coconut milk instead of grated coconut? While it will change the texture, you can definitely use coconut milk! Use about ½ cup of thick coconut milk.

Enjoy making this delicious Mango Pachadi! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!