Pondicherry Seasonal Mango Pachadi
A sweet-sour raw mango relish tempered with mustard and curry leaves, made in Puducherry homes during peak summer mango season.
- Prep
- 15 min
- Cook
- 10 min
- Total
- 25 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 110 kcal
Equipment
- •Small pot
Nutrition
Per serving, approximate
- Calories
- 110 kcal
- fat
- 3 g
- carbs
- 24 g
- fibre
- 2 g
- protein
- 1 g
- calories
- 110 kcal
Instructions
- 1
Put the diced raw mango into a small pot with turmeric powder and a little water. Cook until just softened, about 5 minutes.
- 2
Add the grated jaggery (unrefined cane sugar) and red chilli powder. Stir until the jaggery melts and coats the mango pieces.
- 3
Simmer for another 3–4 minutes. Cook gently until the mixture becomes thick and jam-like.
- 4
Add salt. Taste the mixture and adjust the sweetness or tang to your liking.
- 5
Heat coconut oil in a small pan. Add the mustard seeds, curry leaves and dried red chilli until they crackle and pop.
- 6
Pour this tadka (sizzled spiced oil) over the cooked mango mixture. Mix everything well.
- 7
Let the pachadi (sweet and sour relish) cool down to room temperature before serving.
Chef's tips
Use firm, sour raw mangoes for the best balance of sweet and tart. This relish keeps for several days and tastes even better the next day.
Ingredient substitutions
- jaggery → brown sugar
- raw mango → green tomatoes for a milder tang
Storage
Refrigerate in an airtight container for up to a week.
Reheating
Best served cold or at room temperature; no reheating required.
Common mistakes to avoid
- •Overcooking the mango pieces until they turn into total mush
- •Skipping the sizzled spiced oil, which removes the aromatic finish
Serving suggestions
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