Mango Pachadi (Sweet and Sour Salad)
I must say, this Mango Pachadi (Sweet and Sour Salad) is an amazing dish. It is so delicious, the recipe is so easy to make, and just goes with anything as a side dish. Actually, it is great even by itself as a snack, hot, warm, at room temperature or even cold. It is healthy (especially if you use very little sugar, or no sugar at all if the mangoes are semi-ripe). Try it, you will not be disappointed.
RECIPE CAROUSEL :
RECIPE :
Mango Pachadi (Sweet and Sour Salad)
This is an amazing dish. It is so delicious, so easy to make, and just goes with anything as a side dish. Actually, it is great even by itself as a snack, even cold or at room temperature.
Ingredients
- 2 Mangoes Partially ripe, large mangoes, cut into 2 to 3 inch chunks with skin (See pictures)
- 1 cup Brown Sugar light or dark, or Jaggery
- 1 tsp Salt
- 2 tsp Rice Flour for cohesiveness
- ¼ tsp Turmeric
- ¼ tsp Hing Asafoetida, optional
- 1 small Green Chilli Serrano pepper, cut into 4 chunks
- 1 tsp Mustard Seeds
- 1 tbsp Oil
Instructions
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Wash and slice the mangoes on both sides of the seed area.
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Cut the slices with skin, into 2 to 3 inch chunks. Place them in a bowl. See picture.
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Slice off the mango portions around the seed also as much as possible and add them to the bowl.
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Place 4 cups of water in a sauce pan on medium heat.
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Add all the cut mango pieces to the saucepan.
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Add salt, hing, and turmeric.
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Mix the rice flour with 2 tbsp water and add it to the saucepan.
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Cook 5 minutes, or until the skin becomes discolored and the mangoes look cooked.
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On low heat, add the brown sugar to the saucepan.
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Cook for 2 minutes, or until brown sugar melts and blends with the contents.
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If you like, you can add 2 tbsps of water at a time to the Mango Pachadi according to the consistency you prefer. Mix well. Set aside.
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Add 2 tsps cooking oil to a metal ladle suitable for frying (or a very small saucepan). Place it on the stove on low heat.
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Add the green chilli chunks, and stir fry for a minute, or until the chunks are very slightly fried. Remove the ladle and set aside. Turn off the stove.
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Pour the fried green chilli contents of the ladle into the sauce pan with the mango mixture.
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In the same ladle, add 2 tsps of oil and place it on the flame on low heat.
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Add the mustard seeds. When they crackle, pour the contents into the sauce pan with the mango mixture.
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Place the saucepan with the mango pachadi on low heat. Mix well and let it cook for 2 minutes.
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Serve the mango pachadi without the green chili pieces, unless the eater is chilli-proof!
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Serve hot, warm or cold - as a side dish, a sweet and sour salad or even a dessert.
