Manga Pachadi (Green Mango Jaggery Chutney)

By DK on Mar 26, 2012
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
Sigh - I miss home! Have been missing it for a long while now. Although I have managed to create a  beautiful one for myself in the place where I live, nothing beats the original - the place I grew up and have abundant of memories. I am sure many of you, like me, believe that your growing up years play a huge role in shaping up the way you are now. And of course - the food. When I really sat down to analyse and dissect my memories, I was surprised to find that most of them involved food in some way or the other.  Sitting with my mom during festivities preparing sweetmeats like Mysore Pak, Murukku, Akkaravadisal, Kesari etc, eating luscious homemade Badam Halwa, fresh mangoes and gulping down tender coconut water (plucked from the trees) in my grandma's backyard, eating spicy and addictive bakarwadis in my uncle's house, being a glutton for 'never-eaten-anything-like-it-anywhere-else' Puttu at my aunt's place.....and the list goes on and on.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
This Green Mango bought all the memories back to me during my last visit to the local Indian store. The roadside stalls with cut green mangoes sprinkled with salt and red chilli powder were abundant back home.  I remember the one right outside my school with all my friends clamoring around it to buy these tangy pieces. I used to stand in sidelines cos I never was one to like the tangy sourness of Green Mangoes. I do so now.  Call it maturity in tastes or simply being plain homesick - I buy these in hoards now, when I can get it.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
This Mango pachadi represents everything I have been talking about. Home, Family, Festivity  and the tangy Green Mango. This is what I call as "In-the family" recipe. A recipe that comes from grandmom's aunt's sister's cousin's daughter who also happens to be the mom's sister-in-law! Confused? I assumed so :) Simply put,  its a family version, the one that comes with no proportions, no specific directions, with loads of little of this and more of that - but that which comes out tasting like a million bucks every single time whoever makes it. Is it cos of love? I suspect so.  But I belong to a generation that thrives on love-yes, but who cannot translate that love to food which comes without measurement! Well, at least I don't - esp. for traditional goodies. After lots of attempts of trying to translate my mom's "specification" in measurement - this is what came out finally which is close to my mom's version. Only "Close", why?  - 'Cos, I am obviously missing her loving touch :)
References

from my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 4 people
Yield: Makes around 2 cups depending on the consistancy of the chutney
Ingredients
  • 1 large (about 350grms) Raw mango (see Tips)
  • 1-3/4 cups (about 350 grms) Jaggery, powdered
  • 1/2 -1 tsp Mustard Seeds
  • 2-3 tsp Ghee/oil
  • a pinch of Turmeric (optional)
  • 1-2 dried Red Chilli (optional)
  • pinch of Salt (to taste)
  • Special Seasoning for Tamil New Year Festival (see Tips)
  • 1/2 - 1 tbsp Neem Flowers (see Tips)
Tips
1. Mango: If possible, opt for the tangiest raw mango you can get. Tangiest makes the best tasting (in my opinion) giving a beautiful balance with the sweetness from Jaggery.

2. Tamil New Year Festival: An optional seasoning done only during the festival of Tamil New Year. This is a must for the occasion.

This Pachadi is a representative of Tamil word “arusuvai” meaning 6 tastes – Uppu (Salty), Thithippu (Sweet), Pullippu (Sour), Kasappu (Bitter), Uraippu (Hot/Pungent) and Thuvarppu (Astringent). Some recipes use an additional 2-3 tsp. of Tamarind paste, but I have never personally used it.

I am assuming that the ingredients associated with the said flavors are : Astringent (Mango, Turmeric), Bitter (Neem flowers), Pungent (Red Chillies), Salty (Salt), Sour (Green Mango & possibly tamarind when used), Sweet (Jaggery)

3.Neem Flowers: You can use both fresh or dried Neem flowers. In India, traditionally fresh Neem flowers are used. If fresh, try to use fully blossomed flowers, otherwise it would taste more bitter. But in the place where I live, I do not get fresh neem flowers and hence tend to use the dried version instead.
Method
1
Peel the mangoes. Its optional but I have always peeled it like my mom.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
2
Now slice it into flat pieces.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
3
Its OK if it gets uneven - it doesn't really matter.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
4
To  a pan, over medium heat, add jaggery and 1 cup of water.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
5
This is done to melt the jaggery - takes around 4-5 minutes
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
6
Filter this to a cup. This straining is essential to remove any scum or debris (that's mostly found in jaggery). Keep aside.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
7
In the same pan, add the Ghee and when hot, drop the mustard seeds. Add Red chillies if using.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
8
When it starts spluttering, add the mangoes.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
9
Stir gently for few seconds. Add turmeric, if using.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
10
Add about 1-1/2 cups water
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
11
cover and cook for around 5 minutes.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
12
Remove the lid, give it a gentle stir and without the lid continue cooking for another 8-10 minutes or until it starts becoming mushy.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
13
Now add the Jaggery water,
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
14
stir and simmer further for another 10-15 minutes,
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
15
until it comes together into a thick sauce. The consistency will depend on your family's preference. If it becomes too thick for your liking, add few tbsp of water to rectify it.
Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
Alternate Pressure Cooker Method: There is another method to making this. Instead of cooking this mango over stove top, simply pressure cook it for 2-3 whistles along with turmeric.  Separately warm 1 cup water and add the jaggery to it. When it melts strain the jaggery. In the pan temper the mustard seeds and chilli. Then add jaggery water. Then add the cooked mango pieces along with salt. Cook until it comes together into a thick sauce. Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes Tangy and sweet, this serves as an festive accompaniment to our South Indian feast. As mentioned in the "Tips section", if making this for "Tamil New Year's" day, then temper the neem flowers in ghee  until golden brown and add it to the pachadi. Tamil New Year Recipes | Mango Jaggery Sauce | Festival Recipes
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24 Responses to “Manga Pachadi (Green Mango Jaggery Chutney)”
  1. how to store this pachadi and for how many days

  2. Divya

    We, sindhis, make this chutney with sugar, red chilli pd , salt, vinegar, tej patta and methi seeds.
    Taste is same ofcourse. !
    Its my favourite .

  3. :wink: Happy New Year. Same pachadi made at our new year lunch too, only with more red chillis. Enjoyed yours.

  4. Amutha

    GOOD RECIPE INDEED. It will be much tastier if you add the following at the end. Take a tea spoon of raw rice and half a tea spoon of fenugreek ( venthayam ) and fry it in a dry kadai until it turns brown. Allow it to cool and make powder coursely . ( karakarappaka podikavum ). when u turn off the flame , add this powder and stir the pachadi. You wil enjoy it .

  5. This looks great. Is this recipe suitable for preserving or does it need to be used quickly

  6. jagannath

    fantastic receipe..I tried it in amsterdam and I had all the ingridients including the dried neem leaves. Its excellent.In Europe we get dried jaggery powder, so when you strain the jaggery after boiling, there is no scum left which made it easier for me…Yummy thanks

  7. Hello, can you please tell me any alternative to the jaggery? I cant find it in my home country :(

  8. nice way to help me made a green mango recipe

  9. Pallavi

    In Jammu region, this dish is called “Ambal” ..its’ a dogri delicacy and every happy occasion demands it…Here, we make it with pumpkin instead of raw mangoes, and it is served with Moong dal and chawal, beside Rajma…Loved the Raw mango variation..will surely try it!

  10. :) Looks yummy!! Will try it, thanks for sharing.

  11. Joe

    This pachadi looks apitizing!I have a suggestion -instead of the neem flowers(which is very rare to find in USA and Canada,can’t we substiute it with fenugreek seeds,while we do the tempering? Taste of Fenugreek seeds come under bitterness (as a substitute for neem flowers) :idea: .More over, raw mangoes goes well with the fragrance of fenugreek seeds.I tried this and the result was ‘yummy’!

  12. Bharti

    Tempted to make it…..awesome :-D

  13. Love it. I have mangoes in the fridge so this is it.

  14. I bought a mango other day and was thinking what to make , and I see your recipe today.Bingo !!!Will update you soon.

  15. Vaishali

    This reminds me of my mother cooking the same. I have never tried it, but feel inspired and a bit homesick. So will definitely give it a try myself.

    Thanks.

  16. Disha

    Ah, thank you for the pictures, they incite me to cook this ;)

  17. I had prepared this once, and totally loved it. You just reminded me to buy raw mango n try this once again.

  18. Yum Yum. Liked it and will be making it. Love the combo and love ur post on the 6 tastes. Too tempting as I love raw mangoes. :-P

  19. shobha shenoy

    tangy sweet yummy pachadi everyone loved this at home .thanks you Chef in

  20. My ever fav mango pachadi, i would not like to share this with anyone at all coz i love to eat it myself :) Superb pachadi divya.

  21. bergamot

    The pachadi looks great

  22. Thank you! am going to try it out soon.. love your blog and visit it often..would love your comments on my blog

  23. I love this kinda pachadi’s .. Way too tempting and drooling Dhiv’s.Yumm yumm Yumm :)

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