Mango pachadi recipe - Mavinakayi pachadi - Ambe pachadi

Mango pachadi recipe - Raw mango pachadi, chutney and panna are prepared in all the house holds during mango season. The combination of raw mango, chilly powder and salt makes the pickle very tangy and mouthwatering. The shelf life of this pickle is less. It can be used for a week by keeping it in the refrigerator.

 Mango pachadi recipe - Mavinakayi pachadi - Ambe pachadi 

Prep time : 10 mins
Cook time : 5 mins
Total time : 15 mins
Recipe type : Side Dish
Cuisine : Indian
Yield : 1 cup mango pachadi
Author : Vidya Chandrahas

Ingredients

• 1 large sized raw mango
• 2 tbsp oil
• 2 tbsp mustard seeds
• 1 tsp asafoetida / hing powder
• 3 tsp red chilly powder
• 1/4 tsp turmeric powder
• Salt to taste

Method  

1. Wash the raw mango and pat dry. Keep it aside. 
2. Heat oil in a small pan.  Add  mustard seeds to it. When they splutter, add asafoetida.
3. Saute for  5 seconds or till the nice aroma of hing releases. Add the turmeric powder. Mix well. 
4. Add 2 tsp of chilly powder and saute for 5 - 6 seconds. Remove from the flame. Allow it to cool. This is a tempering  for the pickle.
5. When the tadka cools, grate the  raw mango. Mix together  the grated mango and  salt.  Pour the tempering on it.  
6. Add remaining 1 tsp chilly powde. Mix gently with a spoon. 
7. Store the pachadi in the refrigerator. It can be used for a week.
8. Serve 1 or 2 tsp of  mango pachadi as a side dish.