Mangai Pachadi | Unripe Mango with Jaggery

Mangai Pachadi | Unripe Mango with Jaggery | Video Recipe | Step by step procedure with pictures

Many of you may be drooling while hearing the name Mangai (Unripe mango), as I do all the time. While unripe mangoes are in season, we just slice it thin and love to have it with chili powder and salt, which tastes amazing. Unripe mango recipes are so yummy and always special.

Video :

Mangai_Pachadi (5)-min

Mangai pachadi is a scrumptious delight for South Indians. It has a tangy and sweet taste, which makes it so unique and delicious recipe. Today I love to share one of my all time favorite recipe Mangai Pachadi. This is a side course recipe which you can serve along with rice with sambar or rasam or dosa or any rice variety as you like. Literally, I love to take this in a bowl as a snack and eat it with a spoon (sometimes with finger).

Mangai_Pachadi (2)-min


  • Serve as a side course with any rice or dosa.

AUTHOR : Dimple                                     CUISINE : South Indian
COURSE : Side course                               YIELD : 2-3 Servings


  • Unripe Mango – 1 (1 cup app.)
  • Green chili – 1 or 2
  • Jaggery – 1/3 cup or more according to taste
  • Salt – tiny pinch
  • Water – as needed

For Tempering :

  • Oil – 1 Tsp
  • Mustard seeds – 1/2 Tsp
  • Urad dal – 1/2 Tsp
  • Red chilli – 1 (optional)


  • Peel the unripe mango skin and chop it.
  • Cut the green chili.


  1. In a pan, add jaggery and little water to melt it. Remove from heat and keep it aside.
  2. In another pan, add unripe mangoes, green chili and enough water to cook it.
  3. Cover and cook for 10-12 min until the mango cubes are cooked.
  4. Filter the melted jaggery to this cooked mangoes.
  5. Mix it thoroughly and allow it to combine well with the mangoes. Just for 3-4 min.
  6. Mash the mango pieces, if needed. (use back of a spoon or a potato masher)
  7. Tempering : Heat oil in a pan. Add mustard seeds and let it splutter. Add urad dal and roast until golden brown. Add a red chili and remove it from heat.
  8. Add this tempering to the unripe mango pachadi and give a good mix. Turn off the heat and serve it.


  • Taste the unripe mango before cooking. If your unripe mango is too tangy, you may need to add more jaggery.
  • Taste the pachadi before adding tempering. If needed add more red chili while tempering.
  • Every time the taste of this pachadi will be different according to the quality of the unripe mango you use. Adjust the ingredients accordingly.

Do try this recipe at home and let me know how it turned out for you. Share your comments down below in the comment section.

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Video :

Step by Step Procedure with pictures :

Mangai_Pachadi (7)-minMangai_Pachadi (8)-minMangai_Pachadi (9)-minMangai_Pachadi (10)-minMangai_Pachadi (11)-minMangai_Pachadi (12)-minMangai_Pachadi (13)-minMangai_Pachadi (14)-minMangai_Pachadi (15)-minMangai_Pachadi (16)-minMangai_Pachadi (17)-minMangai_Pachadi (18)-minMangai_Pachadi (6)-min


14 thoughts on “Mangai Pachadi | Unripe Mango with Jaggery

  1. My husband came home last weekend we a whole tray of mangoes he’d received from a local farmer’s market….he’s a huge mango fan and would love this recipe. Plus unripe mangoes are so good for you!

    Liked by 1 person

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