Mango Pachadi | Mambazha Pachadi | Sweet Mango Relish

Mambazha pachadi / Mango Pachadi is a sweet mango relish prepared with jaggery, mustard seeds, and red chili tempering! Here is a detailed recipe with step-wise pictures. 

Today, I will share a seasonal recipe and a traditional recipe, mambazha pachadi, which we typically prepare on New Year’s Day. We make it for both Ugadi and Tamil New Year. Mambazham means ripe mango, and pachadi means relish, more like cooked chutney in this recipe context. 

Irrespective of the occasion, this sweet mango relish is an excellent accompaniment to rice. During the mango season, we make it quite often. I love desserts with mango, and I equally love curries made with mangoes, like mambazha pulissery. Check out my 16 unique mango recipes that are perfect for any occasion. 

What makes this recipe unique

The simple tempering with mustard seeds and dried red chilies make this mango relish oh-so-delicious. 

I follow my mom’s recipe, and I like the tempering that she adds to this dish. It gives a unique taste to this pachadi. She adds a few broken red chili pieces during the tempering, and that mild spice brings out the sweetness of the mango, making this dish a perfect side dish for rice.You can skip the red chilies or reduce the amount if you serve it to kids.

This pachadi is my mother’s favorite recipe, and she doesn’t care about any other side dishes when this pachadi is there. I am glad to share her favorite recipe with you!

Ingredients required

Mango: I used firm-ripe mango and a locally available variety of haden. This is a very forgiving dish, and you can make it with semi-ripe, firm, and ripe or overripe mangoes. The cooking time and the jaggery amount vary accordingly. Also, I don’t peel the mango skin for the recipe. 

Jaggery: I know mango is already sweet, but trust me, jaggery makes this pachadi delicious and sweeter. Depending upon the sweetness of the mango, adjust the measure.

To Temper: We need some oil, mustard seeds, and one or two dried red chilies for the tempering.

Apart from these ingredients, we need a pinch of salt and water.

Optional ingredients and variations

Dried neem flowers and fenugreek seeds: When tempering with mustard seeds and dried red chilies, you can add ¼ tsp of dried neem flowers or ¼ tsp of fenugreek seeds. 

Using semi-ripe mangoes: At my MIL’s place, during Ugadi, instead of bevu bella, they make this pachadi with dried neem flowers and semi-ripe sour mango to have all the six tastes. 

Dietary specifications and serving suggestions

This mambazha pachadi is naturally vegan, gluten-free, and nut-free. It’s a great rice accompaniment, and you can serve this as a side for rice. If you skip the dried chilies, it’s a great dessert too.

You can store this refrigerator for up to 2 days, and if making it bulk with overripe mangoes, skip the tempering and freeze the pachadi. When needed, thaw the required amount, prepare the tempering fresh, and add it to the pachadi. 

How to make mambazha pachadi

• Chop the mangoes into chunks discarding the seed. You can peel the skin or use them with skin too. I usually don’t peel the skin. Add the chopped mango, one cup of water, and a pinch of salt to a saucepan. 

• Mix well, and over medium heat, cook the mangoes—cover and cook for 5 to 7 minutes. Then remove the lid, mash the mangoes with a spoon, and cook for 5 minutes without covering or until the mango softens and disintegrates. At this stage, add the jaggery and let it melt. 

• Mash the pachadi and simmer it over medium-low heat till the pachadi becomes slightly thick for about 4 to 5 minutes.

• In a separate tempering pan or kadai, heat the oil. When the oil is hot, add the mustard seeds and dried red chilies broken into small pieces.

• When the mustard seeds splutter, add the tempering to the pachadi. 

Recipe notes

• Adjust the jaggery according to the sweetness of the mango. If the mango is too sweet, less than ¼ is sufficient. 
• Cook the mangoes over medium heat, and after adding jaggery, reduce the heat to medium-low and cook till the mango pachadi thickens. 
• Mustard seeds add a texture to this smooth pachadi, and I always add a tsp, but you can reduce it to ½ tsp. 
• As I mentioned before, you can use semi-ripe or overripe, juicy, or firm mangoes. 

Explore more summer special recipes

Have you made this recipe?

If you’ve made this mango pachadi recipe, please share your photos with me on Pinterest, Facebook, Instagram, YouTube, or Twitter – I will be delighted to see your results!

📖 Recipe

Pin Recipe Print Recipe

5 from 7 votes

Mango Pachadi | Mambazha Pachadi | Sweet Mango Relish

Mambazha pachadi / Mango Pachadi is a sweet mango relish prepared with jaggery, mustard seeds, and red chili tempering! Here is a detailed recipe with step-wise pictures.

Prep Time5 mins

Cook Time20 mins

Total Time25 mins

Course: sides

Cuisine: TamilNadu

Servings: 4

Calories: 101kcal

Author: Srividhya G

Ingredients

Measurement Details: 1 cup = 240ml; 1 tbsp =15ml; 1 tsp = 5ml;

• ▢ 1 mango preferably ripe; refer to notes, approx 320 grams
• ▢ ¼ cup jaggery crushed. Approx 40 grams
• ▢ 1 cup water
• ▢ 1/16 tsp salt a pinch should do

To Temper

• ▢ 1 tsp oil
• ▢ 1 tsp mustard seeds; refer to notes
• ▢ 1 to 2 dried red chilies broken into small pieces

Instructions

• Chop the mangoes into chunks discarding the seed. You can peel the skin or use them with skin too. I usually don’t peel the skin. Add the chopped mango, one cup of water, and a pinch of salt to a saucepan.
• Mix well, and over medium heat, cook the mangoes—cover and cook for 5 to 7 minutes. Then remove the lid, mash the mangoes with a spoon, and cook for 5 minutes without covering or until the mango softens and disintegrates.
• At this stage, add the jaggery and let it melt.
• Mash the pachadi and simmer it over medium-low heat till the pachadi becomes slightly thick for about 4 to 5 minutes.
• In a separate tempering pan or kadai, heat the oil. When the oil is hot, add the mustard seeds and dried red chilies broken into small pieces. When the mustard seeds splutter, add the tempering to the pachadi.

Notes

• Adjust the jaggery according to the sweetness of the mango. If the mango is too sweet, less than ¼ is sufficient. 
• Cook the mangoes over medium heat, and after adding jaggery, reduce the heat to medium-low and cook till the mango pachadi thickens. 
• Mustard seeds add a texture to this smooth pachadi, and I always add a tsp, but you can reduce it to ½ tsp. 
• As I mentioned before, you can use semi-ripe or overripe, juicy, or firm mangoes. 

Nutrition

Calories: 101kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 41mg | Potassium: 129mg | Fiber: 1g | Sugar: 20g | Vitamin A: 667IU | Vitamin C: 35mg | Calcium: 15mg | Iron: 1mg

I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.

Tried this recipe?Mention @vidhyasvegetariankitchen or tag #vidhyasvegkitchen

For Video RecipesCheck out My YouTube Channel

Update Notes: Earlier posted in 2014. Now updated the post with recipe card and new pictures.