Pacha Manga Pachadi Recipe – Raw Mango Pachadi

The Pacha Manga Pachadi Recipe is a tangy and sweet chunky mango chutney that is packed with taste and flavours from raw mango, jaggery and a delicious seasoning.  Mango (Raw), Jaggery, Red Chilli powder, Turmeric powder (Haldi), Salt, Mustard seeds (Rai/ Kadugu), Cumin seeds (Jeera), Curry leaves, Dry Red Chillies, Gingelly oil   2 Mango (Raw) , peeled and cut into small chunks 1/2 cup Jaggery , powdered 1/4 teaspoon Red Chilli powder 1/4 teaspoon Turmeric powder (Haldi) 1 teaspoon Salt , or to taste For Seasoning/ Tadka 1/2 teaspoon Mustard seeds (Rai/ Kadugu) 1/2 teaspoon Cumin seeds (Jeera) 1 sprig Curry leaves , torn 2 Dry Red Chillies , broken into half 1 tablespoon Gingelly oil     5   15     To begin making the Pacha Manga Pachadi Recipe, prepare all the ingredients and keep ready.Lightly peel the skin off the raw mango and cut into small chunks.Add the raw mango into the pressure cooker, along with jaggery, salt, turmeric powder and red chilli powder. Add 1/2 cup of water and pressure cook for 3 whistles and turn off the heat. Allow the pressure to release naturally.  Once it does, open the cooker and you will notice the Manga Pachadi having a jam like consistency.Give it a stir and taste. Add more salt if required.The last step is to season the Manga Pachadi. Heat oil in a pan over medium heat; add the mustard seeds, cumin seeds and red chillies. Stir until the seeds crackle.Add the curry leaves and finally stir in the cooked Raw Mango Pachadi. Bring it to one brisk boil and turn off the heat. Transfer the Raw Mango Pachadi/Manga Pachadi to a serving bowl or store in an airtight container. The Raw Mango Pachadi/Manga Pachadi will stay for at least one week when refrigerated.Serve the Pacha Manga Pachadi along with steamed rice, Mixed Vegetable Sambar Recipe and Kurukku Kaalan Recipe for south indian lunch or dinner.