Mambazha Pachadi / Sweet & Spicy Mango Chutney | Indian Chutney Recipes

Mango season is here and the market is overflowing with mangoes. I picked up a few to try out a few recipes and to slurp it down as such, a simple wish of a true mango lover. When we were kids spending our summer holidays in grandparents' house in the village in India, we got mangoes in abundant. Literally, abundant in big baskets. We used to eat at least a few in a day. Summer holidays were all about, eating, playing and having fun. Also featured on the menu for the holidays would be raw mango rice, mango juice and pickles. I made this easy to make pachadi yesterday as a side dish for sambar rice. It tastes great with rasam and curd rice too.

Ingredients:
Ripe Mango - 2 large - peeled and cubed
Chilli powder - a large pinch or 1/2 tsp (based on spice level)
Salt - to taste
For tempering:
Oil - 1/2 tsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Dry red chillies - 2 or 3, broken

Method:
In a saucepan add the mango pieces with salt and chilli powder. Add about 1-1/2 to 2 cups of water and cook covered in medium heat for 15 minutes. Stir occasionally by mashing the mango pieces to ensure that it doesn't stick to the bottom. When almost all of the water has evaporated, remove the lid and cook until the remaining water is vaporized. Remove from heat and allow to cool. For tempering, heat oil and splutter the mustard and cumin seeds. Add the chillies and pour this tempering over the cooled mango pachadi. Mix well and store in a dry, airtight container in the fridge. Keeps well for about a week, if it lasts that long for you.
Notes:
A pinch of turmeric powder can be added if desired. I did not add because i wanted the natural color of mango.

Sending this to Srivalli’sKid’s Delight event hosted by Pavani and to Mango Delights.