Green Mango Sweet & Sour Relish / Mangai Pachadi

Contributed by

Viji Varadarajan

Play video

Green Mango Sweet & Sour Relish / Mangai Pachadi

A unique dish in every sense of the word. The relish takes in the different hues of a human personality - the bitterness, sourness and sweetness all come together and teaches us to grow wiser in our understanding of the gratitude we hold towards this birth and life in the universe. Hence the dish holds a special place on the Tamil New Year. The neem flowers add a Divine value to this dish in summer as it grows in abundance under the radiant sun. Recipe tips 1. If the mango is sour, add more jaggery powder. 2. A semi-ripe mango can also be made into a pachadi. This dish has a sweet and sour taste. 3. Peeling the skin fully helps in cooking the mango faster. 4. Add the jaggery/ brown sugar just after the mango has been fully cooked and soft.
https://m.youtube.com/watch?fbclid=IwAR09ey644rLGoy96RGECH7vONXwra6ObteWsGwhOndaM5jr_89avqham-Gk&v=hWfHInUimkg&feature=youtu.be
Servings 6
Prep Time 20 mins
Cook Time 20 mins

Ingredients

  • 1 large green mango
  • 1/2 cup jaggery or brown sugar powder
  • 1/4 tsp mustard seeds
  • 1 tbs tender neem flowers
  • 1 tbs clarified butter/ ghee
  • 1 tsp oil

Instructions

  • Peel the skin completely (without a trace of the green) and slice the mango into thick uneven pieces.
  • Melt the jaggery in a quarter cup of water over a medium fire and strain to remove the scum. Keep aside.
  • In a saucepan, heat the oil and pop the mustard. Add the mango slices and stir gently for 10 seconds.
  • Add a quarter cup of water, cover and simmer over a medium heat.
  • Take off the lid after a couple of minutes and stir gently until cooked soft but firm.
  • Add jaggery, stir and simmer till it thickens like a sauce.
  • In another pan, stir fry the neem flowers in ghee until they are a light brown in color. Add to the prepared sauce and serve.
Course: condiment
Cuisine: Indian

Leave a Reply

Close
Reciprocal Recipes © Copyright 2020.
All rights reserved.