Sweet, Sour and Spicy Mango Chutney (Manga Pachadi) (Edit recipe)

March and April is the start of the Mango season. In March the trees start putting out young green mangoes which are firm, tart and so filled with nature’s goodness. And mango the king of fruits is a very integral part of many different Indian recipes made during this time of the year. Spicy, tangy and sweet Pachadi is one of the popular delicious recipes made with mangoes. You would always find a bottle of the mango chutney in the Indian food aisles in the Ethnic food section of your grocery stores. But this recipe is truly super simple and easy to make at home minus all the preservatives and fillers !

10 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	71
Fat:	0 g
Carbohydrates:	0 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	162 mg
Fiber:	0 g
Sugars:	13 g
Calculated per serving.

by Masala Paleo

Serves: 8

Ingredients

1 whole Mango, Green, firm and tart
0.75 cup Powdered Palm Jaggery (Palm Sugar), Sub with cane jaggery or sugar
0.25 tsp Kashmiri Chili Powder, (or red chilli powder) Adjust as per your spice tolerance
0.5 tsp Sea Salt
0.5 tsp Avocado Oil
0.5 tsp Mustard Seeds, Black or brown
1 pinch Asafoetida Powder, Optional

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Make sure to pick a firm green mango, smaller the better as they would be unripe. You need an unripe mango for this recipe.
Chop the mangoes into small pieces with the skin. Don’t peel the skin off for this recipe
Cook the chopped mangoes with the salt and red chilli powder by adding a cup of water till they are soft and tender
Add the jaggery and let the jaggery melt and cook for another five minutes, till everything bubbles up.
Alternatively you can boil the jaggery with 1/4 cup of water and add to the cooked mango and then let it simmer for 10 minutes
Finally add the tempering by heating up the oil in a pan and adding the mustard seeds, let them splutter and switch off the heat.
Add a pinch of asafoetida to the oil and let it bloom.
The tempering step is optional but adds to the authenticity of the dish
Add the tempering to the cooked mango and jaggery and mix it well.
Goes well as salad dressing, spread, or to just jazz up any dish!
Hope you give it a try!

Notes

1. Make sure to find an unripe mango. Ripe mangoes would not be tart enough for this recipe. // 2. If the mango is not sour enough add a spoon of tamarind paste to it. // 3. Jaggery is used in traditional recipes, but you can use palm jaggery or even regular sugar. // 4. Tempering is optional, but adds to the taste profile. But use very very little oil only for tempering.