Side Dishes

#31 Mango Pachadi

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This traditional Pachadi is so tangy and sweet that you wouldn't stop eatingonce you start.My Nostalgic moments with Mango is an everending passion as my mom welcomes summer with Raw Mangoes as one of the favourite items. This is also very easy and simple to prepare. You can store and use refridgirated this for a month as well.




1.Raw Mango -1

2.Jaggery -1/2 cup.

3.Cardomom-couple of small pinches.

4.Water - 1/2 cup


1.Peel a full raw mango after washing and slice it.(I use the same skin peeler to slice)

2.Pressure cook it for 2 whistles.

3.When the pressure drops,smash it well.

4.Take 1/2 cup of Jaggery in a pan with 1/2 cup of water.

5.Boil the jaggery until it becomes thick.

6.Add the jaggery mixture with mashed mango.

7.Mix the content in the pan and boil it for 15 minutes.Keep stirring the contents.

8.Now add cardamom powder into it.

9.when it becomes thick ,switch of the stove.

10.Leave the pan to cool of.

11.Transfer the content into a storage box or a glass bowl.Remember to stir well.

Yummy Mango Pachadi is ready to serve.

This is your day savior when you want to take off from cooking.Enjoy the serving with Sambar or Rasam Sadham ,Chappathi or even as a home made traditional Mango spread for bread!


1.Mango should be too raw to ripe.

2.Maintain the thickness of a Pachadi.

3.Pachadi should have glossy and shiny finish when you decide to stop the stove.

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