Mango Pachadi (Sweet and Sour Salad)

Mango Pachadi (Sweet and Sour Salad)

I must say, 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. 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.

Indian Mango Sweet Sour Pachadi (Salad-Relish) 3

Mango Pachadi (Sweet and Sour Salad)

Hover over the highlighted Keywords below for Images and/or Description of some of the Ingredients: 
Large Mangoes, Green Chillies, Hing, Mustard Seeds, Olive Oil, Rice, Serrano Pepper, Turmeric, Yoghurt

Indian Mango Sweet Sour Pachadi (Salad-Relish)

Mango Pachadi (Sweet and Sour Salad)

Serves 4
Prep time 5 minutes
Cook time 15 minutes
Total time 20 minutes
Dietary Vegan, Vegetarian
Meal type Dessert, Side Dish, Snack
Misc Child Friendly, Gourmet, Pre-preparable, Serve Hot
Region Indian

Ingredients

  • 3 Mangoes (Partially ripe, large mangoes, cut into 2 to 3 inch chunks with skin)
  • 1 cup Brown Sugar (Jaggery)
  • 1 1/2 teaspoon Salt
  • 1 teaspoon Rice Flour
  • 1/4 teaspoon Turmeric
  • 1 Large Green Chilli (Serrano pepper, cut into 4 chunks)
  • 1 teaspoon Mustard Seeds
  • 1 tablespoon Olive Oil (or any cooking oil)
  • 4 - 6 cups Water

Optional

  • 1/4 teaspoon Hing (asafoetida)

Note

Serving Suggestions:

1) Serve hot or warm. But it tastes great cold too.
2) Serve as a side dish or a salad.
3) Serve as a dessert.
4) If you are not Vegan, serve as a dessert with some whipped cream on top, a few dollops of plain yoghurt or with some creamy cottage cheese.

Options:

1) If you are diabetic or don't want to take any sugar, instead of the brown sugar add 1 cup of Splenda or such sugar substitute.
2) You can also cook without sugar or sugar substitute, and add it to an individual portion before serving. Actually, it will taste great even without any sugar or sugar substitute.

Directions

Step 1
Wash and slice the mangoes on both sides of the seed area.
Step 2

Cut the slices with skin, into 2 to 3 inch chunks. Place them in a bowl. See picture.

Step 3

Slice off the mango portions around the seed also as much as possible and add them to the bowl.

Step 4

Place 4 cups of water in a sauce pan on medium heat.

Step 5

Add all the cut mango pieces to the saucepan. Add salt, rice flour, hing, and turmeric. Cook 5 to 10 minutes, or until the skin becomes discolored and the mangoes look cooked.

Step 6
Have a cup of brown sugar ready.
Step 7
Add the brown sugar to the saucepan.
Step 8

Cook for 2 more minutes. Lower the heat to simmer or very low.

Step 9

Add half a tablespoon of oil to a large metal ladle and place the ladle on the flame on low heat. If you do not have such a ladle, use a small fry pan. Add the green chili chunks. Stir fry for a minute, or until the chillies are very slightly fried. Remove. Pour the contents into the sauce pan. Stir and cook the mangoes for 2 more minutes.

Step 10

In the same ladle, add half a tablespoon of oil and place the ladle on the flame on low heat. Add the mustard seeds. When they crackle, remove the ladle, and pour the contents into the saucepan. Mix well.

Step 11

Serve hot or warm as a side dish, a sweet and sour salad or even a dessert. Make sure to discard the green chili pieces, unless you are chili-proof!

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