To value local foods effectively, one must have different recipes for the produce at different stages (i.e., the same plant produces a vegetable and a fruit). Mango is quite versatile; it can be eaten raw in a salad, made into pickles, and cooked in sambar.

Another wonderful way to use it is to make it into a sweet mango chutney, known as pachadi in Tamil.

Peel the skins of the raw mango, and chop the mango into small pieces. Add oil, mustard seeds, and dried red chilies to a pan. Add chopped mangoes and add a small amount of water and let it boil. Add grated jaggery, a pinch of salt, and a small amount of chili powder for a spicy punch; let it reduce into a paste, and serve with your favorite curries.