How to make Mango Pachadi: Traditional South Indian festive delight
Mango Pachadi is a traditional South Indian recipe that brings together raw mangoes, jaggery, and coconut in a deliciously balanced medley of flavours. With a smooth texture and bright taste, it's perfect as a side for rice or even enjoyed as a dip or spread.
New Delhi: When mangoes are in season, there’s no better way to enjoy them than by making Mango Pachadi—a unique South Indian dish that strikes the perfect balance between sweet, sour, and spicy. Made with raw mangoes, jaggery, and coconut, it is comforting and refreshing, especially during warm weather.
This dish is a simple yet flavourful burst in your mouth with sweet, tangy and spicy flavours coming together. Prepaid to be enjoyed with rice, chapatis, pooris, or as a perfect side for each dish, Mango Pachadi adds a vibrant contrast to each meal. The luscious texture of the dip makes it one of the most beloved in all of South Indian homes.
Mango Pachadi recipe
There are a lot of ways one can enhance the flavours of your traditional pachadi, but one can be even better than enjoying it with mangoes during the summer or monsoon season, to provide you with extra flavours, comfort and warmth in just one dip.
The coconut paste blends perfectly with the tangy mango and sweet jaggery syrup, creating a rich and homogenous mixture that’s not only satisfying but visually appealing too. For Mango pachadi, the mangoes are first boiled and drained to soften their sourness.
Ingredients
Raw Mango – Choose firm, green mangoes with a mildly sour taste.
Jaggery – Adds a deep sweetness that complements the tang of the mango.
Fresh coconut – Ground to a paste for a rich, creamy finish.
Green chilli – Adds a light heat and fresh kick.
Salt and turmeric – For seasoning and colour.
Tempering spices – Mustard seeds, urad dal, curry leaves, and oil.
How to make Mango Pachadi?
Dissolve the jaggery
Boil ¼ cup of jaggery with a splash of water until fully dissolved. Strain and set aside.
Slice 1.5 cups of raw mango thinly. Boil with enough water to cover. Once soft, drain the water to remove excess sourness.
Return the mango to the pot. Add ¼ cup water, ⅛ tsp turmeric, salt, and a slit green chilli. Cook until the mango becomes translucent.
Stir in the strained jaggery syrup and ¼ cup of ground fresh coconut. Simmer on low heat until thickened (about 2–3 minutes).
In a small pan, heat 2 tsp oil. Add ½ tsp mustard seeds, 1 tsp urad dal, 1 slit green chilli, and curry leaves. Once aromatic, pour over the pachadi and mix well.
Mango Pachadi is typically served as a side with plain rice and dal, but it also pairs beautifully with dosa, adai, or even chapatis. Its jam-like texture makes it a delightful spread on toast or a fun dip with snacks. You can enjoy it warm or chilled, depending on your preference.
Mango Pachadi is a bold, flavourful and easy recipe to enjoy the perfect South Indian flavours at your home with each kind of dish and can be used as a side or just a chutney for the day to enjoy with rice or roti. The natural tanginess of mangoes, sweetness of jaggery and spiciness of burnt chillies, along with coconut, make it a perfect pair to add kick to your meals.
Whether you’re cooking it as part of a South Indian meal or exploring regional Indian recipes, this Mango Pachadi deserves a place on your plate.