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raw mango chutney
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5 from 63 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: Indian, South Indian
Diet: Vegan
Servings: 6 servings
Calories: 148kcal


  • peeler
  • Knife
  • pan


  • 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


  • 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.


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