May is the month when neighbours share the mangoes from their trees with their friends, and I received several varieties of mangoes. This Festive Unripe Mango Pachadi is very popular in my family. Though this also has jam-like consistency, it is called pachadi because it is tempered with mustard in ghee. We always serve it with Biriyanis, Pulavs, and Kuska Rice, or quite often with the humble sambar rice.
The mango pachadi provides a moderate amount of energy from the sugar and the ghee used in the preparation. I have used only 1 cup of sugar, but those with a sweet tooth may wish to increase the sugar, but then it becomes taboo for diabetics and weight-watchers.
- 2 large Unripe Mangoes
- 4 Green Chillies, slit and deseeded
- 1 C Sugar
- 2 tsp Ghee (Clarified Butter)
- ¼ tsp Mustard
- ¼ tsp Salt
- ½ C Water
- Skim and deseed the mangoes. Cut the flesh into small pieces.
- Place the mango and chilli in a heavy-based vessel.
- Add half cup of water and cook till the mango is translucent.
- Add the sugar and salt, and blend.
- Heat to boil.
- Lower heat and cook, constantly stirring to prevent sticking.
- Bring to jam consistency. Remove from heat.
- Heat the ghee in a small kadai or wok.
- Add the mustard seeds. Remove from heat when the seeds crackle.
- Add to the mango and blend well.
- Serve with Biriyani.
- Unlike the Unripe Mango Jam recipe, where I grate the mango, for this recipe I only cut the mango to get a smooth and gel-like consistency.
- If you do not want a strong flavour of chilli, remove the chilli immediately after the jam consistency is reached.