Mango Pachadi

This is a sweet and sour and spicy dish that I simply loveeeddd as a kid and still do. The taste of this dish takes me right to Chennai to my home :) I love sucking on to the mango seed that is soaked in the seasoned jaggery juices. Nostalgic !!!

After I made maamidikaya pappu (mango dhal) yesterday I saved half of a mango for this pachadi.

The nice things about this pachadi is that it has very very few ingredients, incredibly no-brainer dish ( I never ever missed the original taste ) and a kid-pleaser. I would also advocate for this dish that its a better alternative for jams as it has jaggery instead of sugar.

Call me crazy I love to have this pachadi as a side-dish to sambar rice, yoghurt rice and rasam rice. I guess everyone has their own crazy combinations which is not very appetizing to the rest of the world.

I really dont know whether it can be called "chutney" - It is kind of but not very similar in taste to the famous "Mango chutney" that is served in some Indian restaurants nor am I sure about the ingredients in that other chutney.

So without much more ado, here is the recipe :


Ingredients

- Half of a raw Mango chopped into small pieces with the seed. Seed is optional
- 2 tbs of Jaggery
- Tempering: 1 tsp oil, 1 tsp mustard, 1 tsp jeera, 2 dried red chillies, few curry leaves
- turmeric


1) Boil the mango pieces with little bit of turmeric and little water

2) Meanwhile, dissolve the jaggery by boiling it in little water, cool and strain it to remove any impurities

3) Heat oil in a kadai, add oil and temper it by adding the mustard, jeera, red chillies and curry leaves

4) Add jaggery water and mashed mango pieces & salt to taste. Add the jaggery water little by little to make sure that the dish does not become not too sweet.

5) After it thickens to consistency of jam remove from heat and enjoy !!!!


Variations

- For a rather smooth texture, use peeled mango pieces
- Including the seed is optional