Mango Pachadi | Mangai Pachadi


Mango Pachadi, also known as Mangai Pachadi, is a traditional South Indian dish made with ripe mangoes, jaggery, and a blend of spices. It is a popular dish served during festivals and special occasions.

To make Mango Pachadi, ripe mangoes are first peeled and diced, then cooked with jaggery, tamarind pulp, and a mix of spices like mustard seeds, cumin seeds, red chili, and fenugreek seeds. The mixture is then simmered until the mangoes are tender and the flavors have blended well.

Mango Pachadi is a perfect balance of sweet, sour, and spicy flavors, and it can be served as a side dish or a condiment with rice, roti, or dosa. It is also a great accompaniment to curries and biryanis.

The health benefits of Mango Pachadi are numerous, as mangoes are rich in antioxidants and vitamins, while jaggery is a good source of iron and minerals. Moreover, the blend of spices used in the dish is known to aid digestion and boost metabolism.

In conclusion, Mango Pachadi is a flavorful and healthy dish that is easy to prepare and perfect for any occasion. Its sweet and sour taste, along with the spicy kick, makes it a popular and much-loved dish in South India.

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Mango Pachadi | Mangai Pachadi

Difficulty: Beginner Prep Time 8 min Cook Time 10 min Total Time 18 mins
Servings: 4
Best Season: Suitable throughout the year



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  1. Take raw mango, roughly grated the skin and remove and chopped the raw mangoes without seeds.

  2. For this recipe I used this sized two raw mangoes.

  3. Add turmeric powder and salt.

  4. Add chopped green chillies.

  5. Add enough water to cook raw mangoes.

  6. Add fresh curry leaves.

  7. Cook in medium flame until it become mushy.

  8. To prepare syrup, take jaggery with little water.

  9. Heat until jaggery ger dissolved completely.

  10. After 5-8 minutes raw mango got cooked well, then roughly smash with wooden spatula.

  11. Simmering the heat then add jaggery syrup through strainer to remove dust particles.

  12. Cook in medium lame for 4-5 minutes to get thicken.

  13. To seasoning, heat oil and add mustard seeds and allow to splutter.

  14. Add dry red chillies.

  15. If you prepare for Vishu or Tamil new year, it’s tradition to add fresh neem flower to this recipe.

  16. Allow the neem flower get golden red then only we have added to the recipe.

  17. Add this in to raw mango pachadi /sweetened raw mango.

  18. Our 6 tastes (arusuvai) of mangai pachadi / sweet mango pachadi is ready to serve for festival days.

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Gomathi Ramesh

Food Blogger

Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.

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