Pacha Manga Pachadi Recipe – Raw Mango Pachadi (Tamil Nadu)
Description:
Pacha Manga Pachadi, a delightful side dish from Tamil Nadu, is a tangy, sweet, and slightly spicy raw mango chutney. It combines the raw tartness of mangoes with the natural sweetness of jaggery, offering a rich and flavorful experience. This recipe, bursting with aromatic spices and seasoned with a tadka (tempering) of mustard seeds, cumin, and curry leaves, is an unforgettable addition to your meal.
Cuisine: Tamil Nadu
Course: Side Dish
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Mango (Raw) | 2, peeled and cut into small chunks |
| Jaggery | 1/2 cup, powdered |
| Red Chilli Powder | 1/4 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | 1 teaspoon, or to taste |
For Seasoning/Tadka:
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Curry Leaves | 1 sprig, torn |
| Dry Red Chillies | 2, broken in half |
| Gingelly Oil | 1 tablespoon |
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: 20 minutes
Servings: 4-6
Instructions:
-
Preparation:
Start by preparing all the ingredients. Peel the raw mango and cut it into small chunks, keeping them aside for the cooking process. -
Cooking the Mango:
In a pressure cooker, add the raw mango chunks, powdered jaggery, salt, turmeric powder, and red chilli powder. Pour in half a cup of water and stir well.
Close the pressure cooker and cook for 3 whistles over medium heat. After the third whistle, turn off the heat and allow the pressure to release naturally. Once the pressure is released, open the cooker. The mango mixture should now resemble a jam-like consistency. -
Tasting and Adjusting:
Give the cooked mango pachadi a quick stir, tasting for balance. If needed, add more salt or jaggery according to your preference. -
Tempering (Tadka):
In a separate pan, heat the gingelly oil over medium heat. Add mustard seeds, cumin seeds, and dry red chillies. Stir until the seeds crackle and the red chillies sizzle.
Toss in the torn curry leaves and sauté for a few seconds, releasing their aroma. -
Combining:
Now, carefully add the cooked raw mango pachadi to the seasoning mixture. Stir everything together and bring it to a brisk boil. Once it comes to a boil, turn off the heat. -
Storage:
Transfer the Pacha Manga Pachadi to a serving bowl. If not serving immediately, store it in an airtight container. It can be refrigerated and will last for up to a week. -
Serving Suggestions:
Serve this tangy and sweet Pacha Manga Pachadi with steamed rice for a simple yet flavorful South Indian meal. It pairs perfectly with Mixed Vegetable Sambar and Kurukku Kaalan for a traditional Tamil Nadu lunch or dinner.
Tips:
- If you prefer a spicier version, you can increase the quantity of red chilli powder or add a few more dry red chillies to the tempering.
- For a more authentic taste, use gingelly oil (sesame oil) for the tempering, as it enhances the flavors and adds a traditional touch to the dish.
- This mango pachadi can be enjoyed as a chutney or side dish and adds a vibrant touch to any South Indian meal.
With its delightful balance of sweet, spicy, and tangy flavors, Pacha Manga Pachadi is a must-try recipe from Tamil Nadu that will leave your taste buds craving more. This easy-to-make chutney will bring a refreshing zest to your meals, whether enjoyed as a condiment with rice or alongside a hearty South Indian spread.
