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Mango Pachadi (Sweet and Sour Salad) 9
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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.

Course Side Dish
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Keyword Mango, Sweet and Sour
Total Time 30 minutes
Servings 4

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

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

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

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

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

  5. Add all the cut mango pieces to the saucepan.

  6. Add salt, hing, and turmeric.

  7. Mix the rice flour with 2 tbsp water and add it to the saucepan.

  8. Cook 5 minutes, or until the skin becomes discolored and the mangoes look cooked.

  9. On low heat, add the brown sugar to the saucepan.

  10. Cook for 2 minutes, or until brown sugar melts and blends with the contents.

  11. 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.

  12. 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.

  13. 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.

  14. Pour the fried green chilli contents of the ladle into the sauce pan with the mango mixture.

  15. In the same ladle, add 2 tsps of oil and place it on the flame on low heat.

  16. Add the mustard seeds. When they crackle, pour the contents into the sauce pan with the mango mixture.

    Mango Pachadi (Sweet and Sour Salad) 9

  17. Place the saucepan with the mango pachadi on low heat. Mix well and let it cook for 2 minutes.

  18. Serve the mango pachadi without the green chili pieces, unless the eater is chilli-proof!

  19. Serve hot, warm or cold - as a side dish, a sweet and sour salad or even a dessert.

    Mango Pachadi (Sweet and Sour Salad) 9