When the sweetness of jaggery combines with the sour raw mango and spicy red chillies in this Mango Jaggery Relish, you will not be able to stop eating it till the bowl is empty. Girijapaati’s Mangai Pachadi is a family favourite and the gooey, sweet, tart flavours go perfectly with a spicy, hot meal.
Make a large batch and put a small portion in the fridge to enjoy cold the next day as a dessert. Do this before you serve, as there will surely be nothing leftover if the whole dish is put on the table.
This summer, Girijapaati brings you a series of delicious recipes that can be enjoyed over many days or made all on one day for a mango feast, preferably served on a fresh banana-leaf. (Scroll to the end for the links to the other recipes - from spicy to sweet, we have a mango recipe for every palate.)
MANGAI PACHADI RECIPE (Mango Jaggery Relish)
Serves 4
Ingredients:
Mango (peel & cut into 2 inch cubes) – 1 kg
Jaggery – 250 gms (adjust sweetness based on personal taste)
Salt – a very small pinch
Tumeric Powder – ½ tsp
Water – 500 gms (approx., adjust as required)
For the seasoning (approx. - adjust for taste):
Cooking Oil – 1 tbsp
Mustard Seeds – 1 tsp
Urad Dhal – 1 tsp
Curry Leaves – 3 gms
Dried Red Chillies – 5 gms
Method:
- Heat water in a kadai. Add a pinch of salt (for taste).
- When the water is boiling well, add the cut mango pieces and then turmeric powder.
- Mix well and then boil till the mango piece are soft and well-cooked.
- Crumble the jaggery and add evenly to the boiling mixture.
- Mix and keep cooking till it becomes a thick, jammy gravy.
- Make a tadka of oil, mustard seeds, urad dhal, dried red chillies and curry leaves. Top the dish with the tadka and mix.
- Serve with a hot meal and Girijapaati’s spicy lime pickle
- Serve with lots of love
For more summer mango recipes, click on the links below:
Mangai Chutney Recipe (Raw Mango Chutney)
Mangai Sadam Recipe (Raw Mango Rice)
Mangai Mor Kuzhambu (Mango Yoghurt Curry)
Mangai Curry (Cut Raw Mango Pickle)
