Sunday, May 25, 2014



As summer approaches, we wait for the mango season every year to enjoy mango in both raw and ripe form. 

Now it's the mango season in India so I share my recipe for "Raw Mango Pachadi" which we call Ambuli Pachadi in my mother tongue, Konkani.

This is a simple and easy to make dish which can be served as an accompaniment to the main meal. 

If you are using Totaapuri variety of raw mango, there is no need to skin it. However, you may have to de-skin if you are using any other variety. 

For the hing/asafoetida, you can use Hing Powder ( 1/4 tsp ) or dissolve a small piece of Hing in water. 

  • Raw Mango, (preferably Totapuri variety),  medium-sized, 1
  • Chilli powder, 1 tsp ( you can vary as per your requirement)
  • Salt, to taste
  • Turmeric (Haldi), 1/4 tsp
  • Asafoetida Powder, (Hing), 1/4 tsp 
  • Coconut Oil, 1 -2 tsp
Wash and de-seed the raw mango. Cut the raw mango into small cubes without de-skinning it
In a bowl, mix the raw mango cubes along with salt, chilli powder, haldi and hing
Finally add coconut oil and mix well.
Your Raw Mango Pachadi is ready to be served.

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