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  • Sweet Mango Pachadi | Tangy Sweet Spicy Mango Chutney

    💣 Chettinad Flavor Explosion…Tangy Spicy Sweet Mango Pachadi…Chutney 🌶️

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    Chettinad Mutton Chops

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  • RECIPE

    INGREDIENTS

    2 raw mangoes, medium size (about 500 grams), peeled and chopped into 1-inch pieces
    1/4 teaspoon sea salt, heaping
    150 gram jaggery (gur), (about 1 cup)

    Tempering
    1/4 cup vegetable oil
    1 1/2 teaspoon black mustard seeds
    6 dried red chillies, mild, preferably goondu milagai, whole
    1 teaspoon urad dal (black gram), hulled, split
    15 curry leaves

    COOKING METHOD

    1. In a medium saucepan over low heat, add 1 cup water. Once hot, add the raw mango and salt; turn up heat to bring to a boil. Cover and let simmer rapidly for 5 minutes over low heat, or until very soft to the touch.
       
    2. Add jaggery and mix well, being careful not to break up the mango.  Cook for 3-4 minutes. Add up to ½ cup water if the mixture starts drying out. Leave on low heat.
       
    3. In a medium kadhai or wok over medium-high heat, add ¼ cup oil. When hot add the mustard seeds. Once they crackle, follow by adding the red chillies and urad dal.
       
    4. Sauté for 30 seconds, then add the curry leaves. Give the tempering a good stir and pour over the mango jaggery mixture in the saucepan; stir well to mix. Serve hot or at room temperature.

     


    Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair, Meenakshi Meyyappan, with Jill Donenfeld.

     

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