Pacha Manga Pachadi

This one is bound to be a pleasant surprise if you’ve never tried it before.

We have a Mango tree that gives fruit that aren’t particularly sweet nor tasty as fruit in the regular sense. So instead, we pick them before they ripen i.e. when they have grown to size, but are still green – these are perfect for this tangy, sweetish, chunky Chutney.

If you haven’t got a Mango tree nearby don’t fret, these green Mangoes are also found in markets here in India quite easily, and the deliciousness of this Pachadi is worth even purchasing them to make it. Besides that fact, it is also another way to support your local, marginal farmer who puts the less main-stream produce on the market – genuine culinary and medicinal treasures waiting to be encountered by the majority!

The preparation:

• Rinse and dry 2 medium sized green Mangoes. You may peel them, or leave the peel on (will require a couple of minutes of extra cooking). Cut them into ½ inch pieces.
• Boil the Mango pieces in a cup of water along with ½ cup powdered Jaggery, 1/3 teaspoon Red Chilli powder and 1 teaspoon salt until a slightly watery jam-like consistency is achieved.
• In a thick bottomed pan heat 1 tablespoon of Oil (preferably Gingelly oil). Add a ½ teaspoon of Mustard seeds, allow to crackle, then add ½ teaspoon of Cumin seeds, and 2 dry Red Chillies (broken in halves), then wait twenty seconds before adding 1 sprig of Curry leaves.
• Put in all of the spiced, cooked Green Mango, and allow for one brisk boil on medium heat.
• Once cooled it may be kept refrigerated for up to one week (if it hasn’t all been eaten up already!).