Mango pachadi recipe, Manga pachadi

Updated on June 26, 2024 by Raks Anand 76 Comments

Mango pachadi recipe with jaggery and coconut that is smoothly ground to make a delicious dish. A must try for mango season as well as festivals like Tamil New Year. Let's see how to make pacha manga pachadi with step by step pictures and a quick video.

Mangoes are in season and as a result, I got two mangoes from Chennai. I decided to make one raw mango pachadi Vj's favourite, and obviously will make rice,my favourite with the remaining mango.

Also, check out my vazhaithandu sweet pachadi recipe in this website.

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Ingredients
Why I love this?
6 Tastes
Serving suggestions
Mango pachadi method
Recipe card

Ingredients

Here are the simple ingredients needed to make this classic dish.

Mango - Unripe, raw mango - use firm, fresh mango that is less tangy.
Jaggery - For sweetening. I prefer to use organic jaggery powder. You can also use sugar.
Coconut - This is what makes the dish stand out giving a balanced taste as well as a homogenous texture.
Green chilli - Gives a spicy kick as well as flavour.
Other tempering items.

Check out my recipe card below for full list and exact quantities.

Why I love this?

Usually mango pachadi recipe either has no coconut or grated coconut will be added at the end. But my MIL adds smoothly ground coconut and that makes it special to blend well the salty, sweet, tangy tastes together.

It looks perfect as well as tastes perfect! In fact, I love the process we make this pachadi.

My MIL follows specific steps for an eye appealing results as listed below which I too follow:

Firstly, slice the mangoes beautifully to look similar as well as cook evenly.

Secondly boil it with turmeric for lovely color and add green chilli, salt for balancing the taste.

Thirdly uses pale color jaggery or sugar/ sugar candy mixture of both for lovely hue of yellow of mango pachadi.

Last but not least add ground coconut for homogenous texture and brighter colour of mangai pachadi.

6 Tastes

If you are making for Tamil new year, just garnish(or temper) with dark roasted neem flowers (use ghee for extra flavour) . So that on the new year's day, you taste all the six tastes and treat all the emotions throughout the year equally

Sweet (இனிப்பு) - from jaggery,
Salt(உவர்ப்பு/ உப்பு) - from salt,
Spice (காரம்/ கார்ப்பு) - green chilli,
Sour(புளிப்பு) - Mango,
Bitter (கசப்பு) - neem flower and
Astringency (துவர்ப்பு) - mango/ Turmeric in one recipe.

Check out other tamil new year recipes.

Serving suggestions

Serve mango pachadi as part of south Indian Lunch menu. For instance, it is served in full meals in banana leaf, like in marriages or functions or in festive menu.

It tastes like a jam, so some people like it with chapathi, poori, adai etc.

Mango pachadi method

Firstly boil jaggery with very little water (just to immerse the jaggery) until it dissolves. Set aside.

Cook mango

Firstly boil the sliced mangoes with water enough to immerse it.
Once it boils, just drain the water completely. This step is to eliminate too much tanginess so that the taste is balanced. If you want to skip this step, you can skip too.

After that, continue cooking by adding salt, turmeric, as slit green chilli and ¼ cup water.
Cook the mango until soft. That is, you will see the mango changing from opaque to translucent.

Top tip: Once mango is cooked, it gets stuck to bottom and gets burnt easily, so keep stirring.

cook mango with salt, turmeric and chilli

3. After that, add jaggery (filter and add) to the mango pachadi followed by smoothly ground coconut.

4. Then, mix and bring to boil again. Boil furthermore for 2 mins or until thick, in medium to low flame. Take care not to burn it.

5. Finally, temper with the items given under 'To Temper'. Mix well and serve as accompaniment for rice.

Mango pachadi is a family favourite at my in-law's place. Everyone polishes the plate if it's mango pachadi.

Recipe card

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5 from 13 votes