Raw Mango Pachadi, or Mangai pachadi as we call it in Tamil, is a very unique pachadi / chutney from 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 anyone 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 the US, we get raw mangoes year-round. My boys love this raw mango pachadi as is, and I love it with any rice, 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 one recipe I cherish from childhood, I would say Mangai pachadi. It is 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 the 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.
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 times when the raw green mango that I bought has been perfect from the outside, but is slightly yellow inside. It is okay 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 the 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, salty, spicy, bitter, and tart .
The raw mango gives a 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 flavor from the green chilies.
Ingredients needed
Mango - We use raw or unripe mango to make mangai pachadi. I have explained above 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 optional step in the recipe. Amma would always season it with some mustard seeds and green chilies. I skip the green chilies many times and just season with mustard seeds. If making it for the 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. Adjust the amount of sweetness depending on how sweet or sour your mangoes are.
Let the jaggery dissolve, and then bring the pachadi to a boil. Simmer for about 5-7 minutes 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 them 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 favorites 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, so I leave some.
- If you prefer a very smooth mango pachadi, we could also use an immersion blender to grind them.
Mangai pachadi stays good for a week in the refrigerator. My boys love mango pachadi, and I have made a bigger batch and kept it in the refrigerator for up to two weeks. Make sure to use a dry spoon to take the pachadi out to extend the shelf life.
We can use any kind of raw mango that is available. In the US, we get large green mangoes year-round, and I am unsure of what kind they are.
Yes, we can make mango pachadi with sugar. It does change 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 Sadam | 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
Recipe
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.
Nutrition
More Raita / Pachadi
- Vendakkai Pachadi | Okra Raita | Air-Fried Okra In Yogurt
- Palak Pachadi | Spinach Raita
- Cucumber Peanut Raita / Cucumber Peanut Pachadi
- Dahi Baingana | Fried Eggplant in Yogurt Sauce
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.
