This traditional Chettinad sweet mango pachadi dish is packed with flavor. Sweet, salty, sour, spicy, it’s all there! It’s easy to make and serves well as a side dish, so enjoy it with your favorite main course!
Add chopped green mango to a pan 
Add brown sugar 
Pour in water 
Cook until the mangoes become soft and add salt 
Add water as needed 
Prepare the tempering and pour over the mangoes
Chettinad Mango Sweet Pachadi
This traditional Chettinad dish is packed with flavor. Sweet, salty, sour, spicy, it's all there! It's easy to make and serves well as a side dish, so enjoy it with your favorite main course!
Servings: 6
Ingredients
- 4 cups raw green mango (cubed)
- ½ cup brown sugar (adjust to taste)
- ½ tsp salt
- 1½ cup water
- 2 tsp oil
- 1 tsp mustard seeds
- ½ tsp urad dhal
- 2 red chilies (split in half)
Instructions
- Dice raw green mango into cubes and add it to a pan.
- Next, add brown sugar and 1 cup of water to the pan. Cook for 5-10 minutes on medium flame. The mangoes should become softer.
- Then, add salt and an additional ½ cup of water (if needed to adjust the consistency of the pachadi). Cook for 2 minutes.
- Add oil to a tempering pan. Once hot, add urad dhal, mustard seeds, and red chilies.
- Once the mustard seeds start to crackle, remove the pan from the flame and pour the tempering into the pachadi. Give the pachadi a quick mix.
- Serve as a side dish with any main course of your choice.
