Raw mango jaggery pachadi Recipe

Cooking Directions

• STEP 1.Peel and grate the raw mangoes.
• STEP 2.Heat oil in a pan and add mustard seeds, fenugreek seeds, and curry leaves.
• STEP 3.Add grated mangoes and sauté for a few minutes.
• STEP 4.Add jaggery, red chili powder, turmeric powder, and salt. Mix well.
• STEP 5.Cook until the chutney thickens and the raw mangoes are cooked.
• STEP 6.Serve as a side dish with rice or dosa.

Cooking Tips

• You can adjust the sweetness and spiciness according to your taste.
• You can add a pinch of asafoetida for additional flavor.
• You can store the chutney in an airtight container in the refrigerator for a few days.

Storage and Serving

• Store the leftover chutney in an airtight container in the refrigerator.
• Reheat before serving if desired.
• Serve with a dollop of ghee for added richness.