• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

My Cooking Journey logo

  • Home
  • Recipes
menu icon
go to homepage
  • Home
  • Recipes
search icon
Homepage link
  • Home
  • Recipes
×

Home » Side Dishes » Raita / Pachadi

Published: Mar 30, 2022 · Modified: Mar 31, 2022 by Sandhya Ramakrishnan · This post may contain affiliate links

Mango Pachadi | Mangai Pachadi

Jump to Recipe
mangai pachadi with text
mango pachadi with text

Raw Mango Pachadi or Mangai pachadi as we call it in Tamil is a very unique pachadi / chutney from the Southern India. It is one of the important pachadi that is made during the Tamil New Year.

Mango pachadi is my kid’s favorite pachadi and it is my favorite pachadi as well. In fact I don’t know any one in my family who does not like it.

Mango pachadi in a blue and white bowl

In India, we always had to wait for the summer to enjoy this sweet raw mango pachadi. But now back here in US, we get raw mangoes year around. My boys love this raw mango pachadi as is and I love it with any rice and especially curd rice. I know it sounds a little weird, but if you have not tried eating this mangai pachadi with curd rice, do try it.

Why make this recipe?

  • If anyone asks me what is one recipe that I cherish from childhood, I would say Mangai pachadi. It is that delicious and traditional as well.
  • It is loved by adults and kids.
  • Since this raw mango pachadi is sweet, it pairs really well with spicy sambar and rice.
  • Mangai pachadi is a must for Tamil New Year celebration.

What kind of mango to choose?

We need to choose raw green mango to make mangai pachadi. I also like to see that the mango is firm and free of any blemishes or marks. Squishy mangoes usually are not too flavorful and might be on the verge of ripening.

Sign up to my newsletter

Also check the raw mango for sourness. If the mango is moderately sour, the amount of jaggery I have used should be good. If the mangoes are very sour, adjust the amount of jaggery.

There have been sometimes when the raw green mango that I bought have been perfect from the outside but are slightly yellow inside. It is alright to use these mangoes if they are not too sweet. If the mango seems to have semi ripened, then use that to make Mambazham mor kuzhambu / Mango Mor kuzhambu.

raw mangai pachadi in a bowl with mustard seeds

Mango pachadi for Tamil New Year

We make mangai pachadi for Tamil New Year which falls around April 14th. The idea behind making this recipe is to begin the year with all different flavors like sweet, sour, salt, spicy, bitter and tart.

The raw mango gives the sour and tart flavor and we get the sweetness from jaggery. For the bitter flavor, we add a little dried neem flowers fried in oil and add it to the mango pachadi. The salty flavor comes from the pinch of salt and the spicy from the green chilies.

Ingredients needed

Mango - We use raw or unripe mango to make mangai pachadi. I have explained above on how to select mangoes.

Jaggery - Indian jaggery is what I use to make mango pachadi. We can find Indian jaggery in a tub or cubes in Indian stores. We could substitute with the Brown sugar if needed.

Sugar - My mother always used a little white sugar when making any recipe with jaggery. She says that it gives another layer of flavor and enhances the sweetness.

Turmeric powder

Salt - Any sweet recipe always needs a pinch of salt.

Seasoning - This is a totally option step in the recipe. Amma would always season it with a some mustard seeds and green chilies. I skip the green chilies many times and just season with mustard seeds. If making it for Tamil New year we will also use a little dried neem flower.

Procedure

  • Choose the right kind of raw mango and peel the skin. Slice the mangoes into thin slices. My dad uses the peeler to make thin slices.
raw green mango peeled and sliced
  • Cook the mangoes in just enough water to cover with the salt and turmeric powder.
  • Once the mangoes are cooked well, mash them with the back of the spoon and then add the jaggery and sugar. Do adjust the amount of sweetness depending on how sweet or sour your mangoes are.
cooking the raw mango in water with turmeric powder and jaggery
  • Let the jaggery dissolve and then bring the pachadi to boil. Simmer for about 5-7 mins until everything combines well and thickens.
  • Season with mustard seeds and serve. The original recipe also includes green chilies in the seasoning, which I omitted since it is hard to take it out when serving to the kids.
mango pachadi in a white and blue bowl

Serving suggestion

Mango pachadi is a part of our routine complete meal when we make the whole spread like the Tamil Nadu Saapadu / meals.

It tastes amazing as a side for dosai and paratha as well.

One of my favorite to eat mango pachadi is with curd rice. It sounds weird but give it a try once.

Expert tips

  • Use raw and firm mangoes for the best flavor.
  • Use good quality jaggery for the authentic flavor.
  • Peel the skin of the raw mango as they don't cook well otherwise.
  • Depending on the size of the slices of raw mangoes, they could take longer to cook. Make sure to slice them evenly for even cooking.
  • You could mash the cooked mangoes entirely or leave some chunks depending on how you like it. My boys like a little bit of chunks and so I leave some.
  • If you prefer a very smooth mango pachadi, we could also use an immersion blender to grind them.

Frequently asked questions

How long can we store the mango pachadi?

Mangai pachadi stays good for a week in the refrigerator. My boys love mango pachadi and I have made bigger batch and kept it in the refrigerator even for up to two weeks. Make sure to use dry spoon to take the pachadi out to extend the shelf life.

What kind of mango to use?

We can use any kind of raw mango that is available. In US, we get the large green mangoes year around and I am unsure of what kind the are.

Can I make mango pachadi with sugar instead of jagerry?

Yes we can make mango pachadi with sugar. It does changes the flavor a little bit but it will work. In case of not having jaggery, we could also use brown sugar.

More raw mango recipes

  • Mango Dal | Toor Dal with Raw Mango
  • Maangai Saadham | Raw Mango Rice
  • Aam Jhora – A refreshing drink made from Raw mangoes
  • Menthiya Mangai Urugai | Cut Mango Pickle

More pachadi recipes

You can find all my pachadi / raita recipes here. Here are a few that might interest you.

  • Mullangi Pachadi | Mooli Raita | Spiced Yogurt With Radish
  • Mixed Fruit Pachadi | Pazham Pachadi
  • Thakkali Pachadi | Tomato Raita
  • Aloo Raita | Potato Raita Recipe

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below.
You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan.
You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

raw mango chutney

Mango Pachadi | Mangai Pachadi

Raw Mango Pachadi or Mangai pachadi as we call it in Tamil is a very unique pachadi / chutney from the Southern India. It is one of the important pachadi that is made during the Tamil New Year.
5 from 19 votes
Print Pin Rate
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 servings
Calories: 148kcal
Author: Sandhya Ramakrishnan

Equipment

  • peeler
  • Knife
  • pan

Ingredients

  • 1 large Raw mango about 2 cups sliced
  • ¾ cup Jaggery can be substituted with brown sugar
  • 2 Tablespoon Sugar
  • ¼ teaspoon Turmeric powder
  • ¼ teaspoon Salt
  • ½ teaspoon Oil preferably gingelly oil
  • ½ teaspoon Mustard seeds
  • 1 Green chilies optional
  • 2 teaspoon Dried neem flower optional for Tamil New Year

Instructions

  • Choose the right kind of raw mango and peel the skin. Slice the mangoes into thin slices. My dad uses the peeler to make thin slices.
  • Cook the mangoes in just enough water to cover with the salt and turmeric powder.
  • Once the mangoes are cooked well, mash them with the back of the spoon and then add the jaggery and sugar. Do adjust the amount of sweetness depending on how sweet or sour your mangoes are.
  • Let the jaggery dissolve and then bring the pachadi to boil. Simmer for about 5-7 mins until everything combines well and thickens.
  • Season with mustard seeds and serve. The original recipe also includes green chilies in the seasoning, which I omitted since it is hard to take it out when serving to the kids.

Notes

Serving suggestion
Mango pachadi is a part of our routine complete meal when we make the whole spread like the Tamil Nadu Saapadu / meals.
It tastes amazing as a side for dosai and paratha as well.
One of my favorite to eat mango pachadi is with curd rice. It sounds weird but give it a try once.
Expert tips
  • Use raw and firm mangoes for the best flavor.
  • Use good quality jaggery for the authentic flavor.
  • Peel the skin of the raw mango as they don't cook well otherwise.
  • Depending on the size of the slices of raw mangoes, they could take longer to cook. Make sure to slice them evenly for even cooking.
  • You could mash the cooked mangoes entirely or leave some chunks depending on how you like it. My boys like a little bit of chunks and so I leave some.
  • If you prefer a very smooth mango pachadi, we could also use an immersion blender to grind them.

Nutrition

Calories: 148kcal | Carbohydrates: 35g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 122mg | Potassium: 62mg | Fiber: 1g | Sugar: 34g | Vitamin A: 373IU | Vitamin C: 13mg | Calcium: 13mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
« Keerai Molagootal | Spinach / Keerai Kootu

Reader Interactions

Comments

  1. Anshika Juneja says

    April 16, 2022 at 1:38 am

    5 stars
    This Mango Pachadi chutney looks so delicious. I just love Mangoes and this looks so interesting and tempting. I loved how you have used jaggery in the chutney. I'm definitely going to try this.

    Reply
  2. Hayley Dhanecha says

    April 09, 2022 at 3:20 am

    5 stars
    Sandhya, as soon as I read or heard mango, my mouth starts watering! I am sure we all Indians are same on that note 🙂 I have always eaten Gujarati and Rajasthani style mango dishes/pickles and chutneys. After seeing your south Indian version I am going to try this version as soon as I get hold of raw mangoes.

    Reply
  3. Mayuri Patel says

    April 08, 2022 at 8:30 pm

    5 stars
    After reading your recipe, I had to make it as soon as possible. Luckily a trip to the supermarket and I got raw mango. Made it with a bit of chilli in it. The flavour almost reminded me of the Gujarati chundo.

    Reply
  4. Lata Lala says

    April 07, 2022 at 10:33 am

    5 stars
    This mango chutney looks so similar to our Gujarati style aam ki khatti meethi launji. We absolutely love this raw mango chutney with jaggery Sandhya.
    After seeing your post I am tempted to make this again.

    Reply
  5. Seema Sriram says

    April 06, 2022 at 7:48 pm

    5 stars
    I had a bit of frozen pacha maanga. So used that to make your pachadi recipe. It was so tasty and perfect for ugadhi lunch.

    Reply
  6. Hem lata says

    April 06, 2022 at 6:45 am

    5 stars
    Your recipe is a superhit for summer season, jaggery makes it much healty. My family has a great likings for this chutney or pachadi..with any snacks.

    Reply
  7. Myyellowapron says

    April 04, 2022 at 9:17 pm

    5 stars
    I love anything mango. This one looks pretty easy to prepare. It can be enjoyed as a spread on bread toast. I'm like you. I can totally eat this with yogurt rice.

    Reply
  8. Uma says

    April 04, 2022 at 3:18 pm

    5 stars
    I loved your sweet mango chutney with spicy chips and rice. I am a big fan of mango recipes 🙂 Thanks

    Reply
  9. Silvia says

    April 04, 2022 at 1:57 pm

    5 stars
    My husband is a big fan of mango chutney, and looking for a recipe, I found yours. So easy to make, and it turned out delicious. My husband gave me thumbs up!

    Reply
  10. Moop Brown says

    April 04, 2022 at 1:46 am

    5 stars
    I've never had this dish before but I am a big fan of mangos so I think this will be something I'll enjoy. Thank you for sharing

    Reply
  11. Nicoletta says

    April 04, 2022 at 12:51 am

    5 stars
    What an incredible recipe! I've pinned it to try as soon as I find green mangos! Thanks for sharing!

    Reply
  12. Jenny says

    April 04, 2022 at 12:34 am

    5 stars
    We are big fans of chutney in our home but have never made it from scratch. It was either store-bought or homemade by a friend. I am very glad I found your recipe, I will give it a try to make it myself. Thank you so much.

    Reply
  13. Tracy says

    April 03, 2022 at 10:27 pm

    5 stars
    So so good. Family loved it and was really easy to make. Will make again!

    Reply
  14. Aya says

    April 03, 2022 at 2:22 pm

    5 stars
    I love trying new recipes so when I saw this recipe I had to try it! It tastes great and the flavors are so good. My family enjoyed it as well. Thanks!

    Reply
  15. Debbie says

    April 03, 2022 at 9:58 am

    5 stars
    You had me at mango!! This mango pachadi sounds unique to say the least. I love chutneys of all kind , I can't wait to try this.

    Reply
  16. veenaazmanov says

    April 01, 2022 at 8:31 am

    5 stars
    Your recipe is surely a try one. Perfect for the season. Best at any meal.

    Reply
  17. Allyssa says

    April 01, 2022 at 4:40 am

    5 stars
    Thank you so much for sharing this amazing recipe! Will surely have this again! It's really easy to make and it tasted so delicious! Highly recommended!

    Reply
  18. Megan says

    April 01, 2022 at 4:10 am

    5 stars
    What a delicious sweet chutney. It tastes so good with the mango jaggery combination. Thanks for yet another great recipe.

    Reply
  19. Shweta Agrawal says

    July 03, 2013 at 6:50 am

    wow, never heard about it:) This looks so tempting, the colour is so apt and perfect:)
    Thanks for linking this at my event,please read the rules again. You have to follow me, like my Facebook page and share it with frineds:) REad the rules, i am sure you will follow them:)
    Looking forward to many entries 🙂

    Reply
  20. Preeti Garg says

    June 26, 2013 at 2:27 pm

    Delicious chutney

    Reply
  21. Harini-Jaya R says

    June 23, 2013 at 12:03 am

    lovely pachadi!

    Reply
  22. Padmajha PJ says

    June 21, 2013 at 7:37 am

    Though I love sweet chutnies and pickles, my folks never touch sweet stuff.So I will have to appreciate the taste from your pic:).REally looks very yummmm

    Reply
  23. Pavani N says

    June 20, 2013 at 1:41 am

    What a delicious looking mango pachadi.

    Reply
  24. sushma says

    June 19, 2013 at 2:04 pm

    Wow I just love it. My grandma used to make this

    Reply
  25. vaishali sabnani says

    June 18, 2013 at 3:15 pm

    This version is similar to the one I make..it surely comes out great and I love it.

    Reply
  26. Manju says

    June 18, 2013 at 2:20 pm

    All time favorite mouthwatering here.

    Reply
  27. Shama Nagarajan says

    June 18, 2013 at 8:58 am

    tempting

    Reply
  28. Akila says

    June 18, 2013 at 5:04 am

    Lovely dish

    Reply
  29. Sona S says

    June 18, 2013 at 4:32 am

    Looks very yummy and delicious.

    Reply
  30. Priya Anandakumar says

    June 17, 2013 at 7:40 pm

    Very delicious and lovely....

    Reply
  31. Priya Suresh says

    June 17, 2013 at 6:58 pm

    fingerlicking chutney, love to finish that whole bowl.

    Reply
  32. Kitchen Queen says

    June 17, 2013 at 6:13 pm

    looks yummy.

    Reply
  33. Sapana Behl says

    June 17, 2013 at 5:22 pm

    Looks delicious ..."

    Reply
  34. Usha says

    June 17, 2013 at 2:33 pm

    Sweet & sour chutney, nice one. Looks delicious and I think I would lick it right of the bowl.

    Reply
  35. Chef Mireille says

    June 17, 2013 at 1:51 pm

    a different mango chutney than I am used to, being made with raw mangoes

    Reply
    • shasan18 says

      June 17, 2013 at 1:53 pm

      You would have tasted these in the Indian restaurants Mir. They are generally placed in the pickles and the chutneys area.

      Reply
    • Avin Kohli says

      April 07, 2022 at 3:04 am

      5 stars
      Childhood memories are the best. I am sure you have many of this mango chutney. I would definitely give it try. You have shared a detailed version that will be helpful.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

Learn More about me →

Popular Posts

  • Boulanee Katchalu | Afghani Bolani | Stuffed Flatbread
  • Xian Bing | Chinese Stuffed Pancake - Vegetarian
  • Spicy Roasted Makhana | Roasted Foxnut
  • Gur Papdi | Gol Papdi | Sukhdi
  • Saag Aloo | Vegan Spinach And Potato Curry
  • 4 Ingredients Fruit Salad With Mango Pulp
  • Ginger Chutney | Andhra Allam Pachadi
  • Kerala Style Peas Masala Curry

Street Foods

  • Spicy Schezwan Fried Rice
  • Bhutte Ka Kees | Indore Style Grated Corn Snack
  • Churumuri | Beach Style Masala Pori
  • Green Peas Kachori | Bengali Matar Kachori
  • Air Fryer Arancini | Italian Rice Balls
  • Gobi Manchurian | Cauliflower Manchurian
  • Masala Chaas | Spiced Buttermilk
  • Dry Garlic Chutney Powder Recipe

Sign Up to Newsletter

Footer

↑ back to top

About

  • Privacy Policy
  • About

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2022 · MyCookingJourney LLC

Sign Up to Newsletter

We'll keep you in the loop with our latest news and new content that we add at MyCookingJourney.com.

Enjoy the journey with us and share it with your family and friends!