Mango Pachadi/mango sweet pickle/ Mango pickle with jaggery

Written by: 7aumsuvai
Pickle is one of the best condiments for any rice varieties like lemon rice, curd rice, tamarind rice etc. This Mango Pickle is slightly sweet and spicy, that you can make instantly and enjoy it right away. You may keep it for weeks, if properly stored in an air tight container.

Serves 3 to 4
  • 1 medium – Green mango(I had used Hayden mango)
  • 1/4 tsp – Turmeric powder
  • 1/2 to 1 tsp – Red chili powder ( or add as needed)
  • 2 to 3 tbsp – Jaggery powder
  • Salt to taste
  • 1 to 2 tbsp – Sesame oil
  • 1/8 tsp – Mustard seeds
  • 1 no – Dry red chilies
  • Few fresh curry leaves
  • Pinches of asafoetida/hing/perungayam

Preparation method:
  1. Peel and chop the green mangoes into big chunks/cubes.Set it aside.
  2. Heat oil in a pan, season it with mustard seeds,dry red chili, curry leaves and asafoetida/hing. Add cut mangoes, saute for 1 to 2 minutes.
  3. Add turmeric powder, red chili powder and required salt, continue to saute for 2 minutes. Add 1/4 cup of water, cover with a lid and cook until the mangoes are well cooked.
  4. Finally add jaggery powder and 1 to 2 tsp of water, continue to cook until jaggery melts and combines well with mango (you will a glossy look on mangoes). Switch off the stove and store it in a airtight container.

  • You may increase the red chili powder as per your spice level.
  • Do not use your hands, always use the spoon to serve. 

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