Manga Pachadi | Sweet & Spicy Mango Preserve

Learn how to make sweet and spicy Mango Preserve. This recipe of Manga Pachadi is a specialty from Tamilnadu and stays good for a month.

Manga Pachadi or Mambazha Pachadi is a delicious Mango preserve that goes really well as a side dish for roti or an accompaniment for Sambar rice, Curd Rice or any rice. So my next Mango recipe in my Mango series is courtesy, my mother-in-law. She makes her trademark Manga Pachadi every summer without fail and we all love it so much that we eat it straight off the pan 😀

This year as I was collecting my mango recipes, I wanted to feature her special Manga Pachadi as well. Manga means Mango in Tamil and Pachadi is the preserve or relish. It is a sweet, spicy concoction of soft cooked mangoes that stays well over a month in the fridge. I was all excited at the prospect of making it at home and called her to get the recipe. To say that it is a simple recipe would be an understatement. I made only one modification to original recipe to suit our taste preferences and it was awesome!

So when we were in Chennai last time, we brought back some really good super sour mangoes – that would be fit for any pickle making. Did you know that the sourest mangoes turn sweetest when ripe? It is true. I let them sit out for few days and they began turning a slight yellow at the stem. And just like that, they were perfect for this Manga Pachadi. Arent they beautiful?!

As I used slightly soft and semi ripe mangoes, I reduced the amount of jaggery I used for the recipe. Depending on how sour the mangoes are, increase the other spices accordingly. This is one recipe where there is no right or wrong. Keep tasting along the way and add more or less of spices – you will have a winner!

How to make Manga Pachadi | Sweet & Spicy Mango Preserve

📖 Recipe

Manga Pachadi | Sweet & Spicy Mango Preserve

Ramya

Sweet and Spicy Mango Preserve without any artificial preservatives, a traditional Manga Pachadi!

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Pickles, Side Dishes

Cuisine South Indian

Servings 2 cups

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

1x2x3x

• ▢ 3 Raw/Semi Ripe Mangoes or 2 cups Chopped Mango
• ▢ 2 teaspoon Oil
• ▢ ½ teaspoon Mustard Seeds
• ▢ 2 -3 Dried Red Chillies
• ▢ ½ tablespoon Sambar Powder
• ▢ 2-3 tablespoon of Powdered Jaggery
• ▢ ¼ teaspoon of Salt adjust as needed
• ▢ Water as needed

COOK MODEPrevent your screen from going dark

Instructions

 

• In a thick bottomed pan, heat oil. Add mustard seeds and as they pop out, add roughly cut red chillies.
• Add chopped mango pieces along with jaggery and stir fry for a couple of mins on medium heat.
• Add ½ cup of water along with salt and sambar powder. Mix well.
• Keep cooking on medium flame until the mangoes begin to turn pulpy.
• As the Pachadi comes together, remove from heat. Let it cool down completely.
• Store in an airtight container and for longer shelf life, keep refrigerated. Serve as a side for roti, rice or even idli/dosa.

Note –

• I used slightly soft mangoes that were not fully sour but had a tinge of sweetness. Pick completely raw mangoes or semi ripe ones as preference.
• Adjust the amount of jaggery depending on how sour the mangoes are.
• My mother-in-law adds her special sambar powder for this recipe. If you don’t want or don’t have, use red chilli powder.
• The original recipe doesn’t call for salt but I felt compelled to add it. It is optional.

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Pachadi Recipe with Step by Step Pictures

1. In a thick bottomed pan, heat oil. Add mustard seeds and as they pop out, add roughly cut red chillies.

2. Add chopped mango pieces along with jaggery and stir fry for a couple of mins on medium heat until the jaggery melts.

3. Add ½ cup of water along with salt and sambar powder. Mix well.

4. Keep cooking on medium flame until the mangoes begin to turn pulpy.

5. As the Pachadi comes together, remove from heat. Let it cool down completely.

6. Store in an airtight container and for longer shelf life, keep refrigerated. Serve as a side for roti, rice or even idli/dosa.

Recipe Notes

• I used slightly soft mangoes that were not fully sour but had a tinge of sweetness. Pick completely raw mangoes or semi ripe ones as preference.
• Adjust the amount of jaggery depending on how sour the mangoes are.
• My mother-in-law adds her special sambar powder for this recipe. If you don’t want or don’t have, use red chilli powder.
• The original recipe doesn’t call for salt but I felt compelled to add it. It is optional.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂