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.
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.
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.
- 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.
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
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.
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.
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
More pachadi recipes
You can find all my pachadi / raita recipes here. Here are a few that might interest you.
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
Mango Pachadi | Mangai Pachadi
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
- 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.
Anshika Juneja says
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.
Hayley Dhanecha says
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.
Mayuri Patel says
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.
Lata Lala says
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.
Seema Sriram says
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.
Hem lata says
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.
Myyellowapron says
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.
Uma says
I loved your sweet mango chutney with spicy chips and rice. I am a big fan of mango recipes 🙂 Thanks
Silvia says
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!
Moop Brown says
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
Nicoletta says
What an incredible recipe! I've pinned it to try as soon as I find green mangos! Thanks for sharing!
Jenny says
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.
Tracy says
So so good. Family loved it and was really easy to make. Will make again!
Aya says
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!
Debbie says
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.
veenaazmanov says
Your recipe is surely a try one. Perfect for the season. Best at any meal.
Allyssa says
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!
Megan says
What a delicious sweet chutney. It tastes so good with the mango jaggery combination. Thanks for yet another great recipe.
Shweta Agrawal says
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 🙂
Preeti Garg says
Delicious chutney
Harini-Jaya R says
lovely pachadi!
Padmajha PJ says
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
Pavani N says
What a delicious looking mango pachadi.
sushma says
Wow I just love it. My grandma used to make this
vaishali sabnani says
This version is similar to the one I make..it surely comes out great and I love it.
Manju says
All time favorite mouthwatering here.
Shama Nagarajan says
tempting
Akila says
Lovely dish
Sona S says
Looks very yummy and delicious.
Priya Anandakumar says
Very delicious and lovely....
Priya Suresh says
fingerlicking chutney, love to finish that whole bowl.
Kitchen Queen says
looks yummy.
Sapana Behl says
Looks delicious ..."
Usha says
Sweet & sour chutney, nice one. Looks delicious and I think I would lick it right of the bowl.
Chef Mireille says
a different mango chutney than I am used to, being made with raw mangoes
shasan18 says
You would have tasted these in the Indian restaurants Mir. They are generally placed in the pickles and the chutneys area.
Avin Kohli says
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.