Mango Pachadi, or Mangai Pachadi in Tamil, is a deliciously unique South Indian dish that beautifully balances all the primary flavors—sweet, salty, spicy, and sour. Made with raw mangoes, jaggery, and a hint of red chili powder, this traditional pachadi is an essential part of the Tamil New Year feast. Its harmonious blend of flavors makes it a versatile accompaniment to various South Indian meals, elevating both festive and everyday menus.
This raw mango pachadi holds cultural significance, especially during Tamil New Year (Puthandu), symbolizing the different emotions and experiences of life. The sourness of the mango represents challenges, the sweetness of jaggery signifies joy, and the spiciness of chili powder adds a hint of excitement. Together, these flavors create a dish that is as meaningful as it is delicious.
Preparing Mango Pachadi is quick and straightforward. Raw mangoes are first cooked until tender, then simmered with jaggery and spiced with chili powder for a delightful kick. A simple tempering of mustard seeds and curry leaves enhances the dish’s aroma, while its natural sweetness makes it appealing to people of all ages. What’s more, this dish can be stored in the refrigerator for up to a week, making it an excellent make-ahead option.
Mangai Pachadi pairs wonderfully with South Indian staples like idli, dosa, chapati, and poori. It also complements rice-based dishes like rasam rice, sambar rice, and curd rice, adding a burst of flavor to every bite. Whether you’re celebrating a special occasion or simply craving something tangy and sweet, this mango pachadi is sure to hit the spot.
In this blog post, I’ll show you how to prepare this flavorful and traditional dish step by step. With its rich flavors and cultural significance, Mango Pachadi is a recipe you’ll want to make again and again.
Ingredients
Raw Mango-1-2 nos
Jaggery-1/2 cup
Red chilli powder-1/2-3/4 Tsp
Turmeric powder-1/2 Tsp
Salt to taste
Mustard seeds-1/2 Tsp
Curry leaves- few
Gingelly oil-2-3 Tbsps
Recipe Video
Method
👉Wash and cut the mangoes into cubes or you can even grate them.
👉Heat a pan add jaggery and add 1/4 cup water to dissolve it and bring to a boil , switch off the gas and strain the jaggery to remove impurities and set aside.
👉Heat gingelly oil in a pan add mustard seeds, curry leaves and red chillies and allow it to splutter.
👉Add in the chopped mangoes and sauté for 2 minutes.
👉Add 1/2-3/4 cup water , turmeric powder, red chilli powder , required salt mix well and cook covered for 5 minutes until the mangoes are done.
👉Now add the jaggery syrup and mix well and allow the pachadi to boil for 2-4 minutes until everything is well combined.
👉Switch off the gas at slightly watery consistency as the pachadi tends to thicken over time.
👉Use a clean dry spoon while using. Stays good for a week if refrigerated.