Mango Pachchadi

Recipe by
Total Time:
15-30 minutes
Serves: 10
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 1-2 -unripe (kachcha) sour mangoes
  • 1/4 tsp- turmeric (haldi powder)
  • 1 tbsp - salt
  • For seasoning:
  • 1 tbsp - oil;
  • 1/4 tsp - mustard seeds
  • 1/2 tsp- methi seeds
  • 1 tbsp - red chilli powder
  • 1/4 tsp- asafoetida
  • curry leaves - few

How to Make Mango Pachchadi

  • Peel and shred the mangoes using a carrot shredder and put it in a bowl. If mango has a hard core seed just discard it or use it in some other dish for sourness.
  • Add salt and haldi powder to the shredded mango and mix using a clean and dry spoon.
  • Keep it aside for 30 minutes.
  • Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
  • When its about to splutter add methi seeds.
  • When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
  • Add curry leaves (optional) and remove from the stove.
  • Let it cool very well.
  • Then add this seasoning to the shredded mango and mix it thoroughly.
  • Taste and add salt if necessary.
  • This pachchadi can be mixed with hot steamed rice adding ghee.
  • Also tastes good with chapattis and bread.