Iyengar Mangai Pachadi Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and dried red chilies.
• STEP 3.Add the chopped mangoes and sauté for a few minutes.
• STEP 4.Add jaggery, tamarind pulp, turmeric powder, and salt.
• STEP 5.Cook until the mangoes are soft and the chutney thickens.
• STEP 6.Serve hot with rice or dosa.

Cooking Tips

• You can adjust the amount of jaggery and tamarind pulp according to your taste.
• You can also add a pinch of asafoetida for extra flavor.
• You can store the leftover chutney in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Reheat before serving.
• Serve as a side dish with rice or dosa.