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Sweet Mango Pachadi | Tangy Sweet Spicy Mango Chutney
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RECIPE
INGREDIENTS
Tempering
1⁄4 cup vegetable oil
1 1⁄2 teaspoons black mustard seeds
6 dried red chillies, mild, preferably goondu milagai, whole
1 teaspoon urad dal (black gram), hulled, split
15 curry leaves
2 raw mangoes, medium size (about 500 grams), peeled and chopped into 1-inch pieces
1⁄4 teaspoon sea salt, heaping
150 grams jaggery (gur), (about 1 cup)
COOKING METHOD
- 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.
- 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.
- 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.
- 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. - 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.
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