Raw mango pachadi recipe is a traditional sweet made on Tamil new year’s Day in our house. Amma makes it quite often during mango season too. During my childhood, I have never tasted this raw mango pachadi as I am a big hater of jaggery-based sweets. Now it has totally changed. I have updated my mango pachadi recipe with a video. Check out my ripe mango pachadi too. Also, check my full collection of Tamil new year recipes.

Raw mango pachadi

  • Peel the skin of the mango and cut it into thin slices.

  • In a pressure cooker put these mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking.

  • The Mangoes will be soft yet will not be mushy. Keep this aside.

Raw mango pachadi recipe - 1
  • Melt the jaggery in a pan by adding 1/2 cup of water to it.
  • Let the jaggery melts.
Raw mango pachadi recipe - 2
  • Filter it and allow it to boil for 5 mins.
  • Transfer it back to the pan.
Raw mango pachadi recipe - 3
  • Boil for a minute.
  • Add the cooked mango to that.
Raw mango pachadi recipe - 4
  • Mash it slightly here and there.
  • Boil for a minute.
Raw mango pachadi recipe - 5
  • Temper the mustard seeds and red chilli and add to the pachadi.
  • You can add some dried neem flowers too while tempering.
Raw mango pachadi recipe - 6
  • Mix well.
  • Transfer to a serving bowl and enjoy it.
  • We had for our dessert.
  • In my mom‚Äôs place, they have it as an accompaniment for curd rice.

Notes:

  • After making if you still feel it is not very sweet, don‚Äôt worry just add a tbsp of sugar to it and mix well. If the consistency is watery, just add a tsp of rice flour with a tbsp of water and bring it to a boil. Color of the raw mango pachadi depends on the jaggery.
Mango pachadi - 7

Raw mango pachadi

Ingredients

  • 1 Raw mango medium sized
  • 3/4 cup jaggery
  • a pinch Salt
  • 1 tsp oil
  • 1/4 tsp Mustard seeds
  • 1 Red chili
  • Add more jaggery if the mango is too sour

Instructions

  • Peel the skin of the mango and cut it into thin slices.
  • In a pressure cooker put these mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking.
  • The Mangoes will be soft yet will not be mushy. Keep this aside.
  • Melt the jaggery in a pan by adding 1/2 cup of water to it.
  • Let the jaggery melt.
  • Filter it and allow it to boil for 5 mins.
  • Transfer it back to the pan.
  • Boil for a minute.
  • Add the cooked mango to that.
  • Mash it slightly here and there.
  • Boil for a minute.
  • Temper the mustard seeds and red chili and add to the pachadi.
  • You can add some dried neem flowers too while tempering
  • Mix well.
  • Transfer to a serving bowl and enjoy it.
  • We had for our dessert.
  • In my mom’s place, they have it as an accompaniment for curd rice.

Video

Notes