100 Vegetables (and Fruits): #78. Green Mango

Green Mangoes are a real gift, and available from Asian groceries almost year round. It is amazing to track the different varieties across the year, many of them unlabelled. In the market today, one variety was labelled Crunchy Green Mango. I loved the images that it conjured up.

Green mangoes are refreshing and tart. Some are sour-tart, and others are sweet-tart. They are particularly good in salads and surprisingly good in dals and with yoghurt sauces. I have included a particularly delicious drink in this collection – one where the green mango is roasted or boiled then mashed with spices to make a cooling and refreshing summer drink.

You can browse all of our Green Mango recipes. And check out our 100 Vegetable Series.

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100 Vegetables: #70. Sweet Mangoes!

Mangoes come in all shapes and sizes, all degrees of sweetness (and tartness in Green Mangoes), and in all seasons (at least in our local Asian grocery). Our local Green Grocer has 3 or 4 different varieties, but our local Asian has dozens. It really is great to explore the different types.

You can browse all of our Mango recipes. And check out our 100 Vegetable Series.

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100 Vegetables: #58. Delicious Tangy Green Mango

Green Mangoes are a real gift, and available from Asian groceries almost year round. It is amazing to track the different varieties across the year, many of them unlabelled. In the market today, one variety was labelled Crunchy Green Mango. I loved the images that it conjured up.

Green mangoes are refreshing and tart. Some are sour-tart, and others are sweet-tart. They are particularly good in salads and surprisingly good in dals and with yoghurt sauces. I have included a particularly delicious drink in this collection – one where the green mango is roasted or boiled then mashed with spices to make a cooling and refreshing summer drink.

Similar articles include What to Do with Daikon Radish, A Collection of Kitchdi Recipes, and Delicious Recipes with Green Tomatoes.

Browse all of our Green Mango Recipes, and all of our Collections. Or explore our Mid Autumn recipes.

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Green Mango Pachadi | Maangai Pachadi

What is a pachadi? For many people, it is equivalent to a raita, and indeed there are curd or yoghurt based pachadi dishes that have similarities with the raitas of the North of India. It is these dishes that are most well known throughout India. Even Wikipedia thinks these are the only curd based pachadis in some regions like Tamil Nadu and Karnataka.

But my goodness, there are quite a few variations of Pachadi, from the ground vegetable and green ones of Andhra Pradesh, to the mashed vegetables of the South, to ones that contain cooked vegetables or fruits in a white, non-dairy sauce, to the sweet pachadis of Kerala (also without yoghurt). They take the form of side dishes, salads, pickles or chutneys.

Meaning of Pachadi

Pachadi means pounded and in many pachadi dishes the ingredients are either ground, minced, mashed or diced and cooked according to the custom of that region.

Meenakshi Ammal

Today’s recipe, one of Meenakshi Ammal’s, uses a sweet-sour mango which is cooked in a slightly sweet, almost unspiced sauce and topped with chillies and mustard seed. It is a typical non-yoghurt pachadi from Tamil Nadu – perhaps less popular today than 50 years ago but still part of Tamil cuisine. We love to cook from Ammal’s Cook and See, and you can find all of Ammal’s dishes that we have made so far here.

You can imagine that this style of dish perhaps even preceded the yoghurt based dishes, or perhaps were made as an alternative when yoghurt was not available. Or perhaps it is just made to vary the daily routine.

Festival Recipe

In Madurai, this Mango Pachadi is made on Tamil New Years Day in April, with fried Neem Flower Powder added at the end of cooking.

Other Recipes

Similar dishes include Dried Mango Pachadi, Madhura Pachadi, Milky Brinjal Pachadi, and Green Mango with Coconut Milk. Read more about types of Pachadi here.

Browse all of our Pachadi dishes and all of our Green Mango recipes. Or explore our Early Autumn collection.

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Cumquat Mango Chutney with Kalonji

I make a cumquat chutney which is quite divine and these Pickled Cumquats, but this year I wanted to make something a little different. So I took the ideas from the pickle to make this chutney that is sweetened with mango puree. Not only is it mango puree, it is alphonso mango puree, the king of mangoes. You can use any mango puree of course, but I saw some alphonso at my local Asian shop for the first time the other day, so I had to grab some.

If you want to make your own mango puree, please go ahead. There are still plenty of ripe mangoes in the shops if you know where to look (try good Asian groceries). The delight of using mango puree is that it adds a sweet element against the tartness of the cumquats. Add chilli, and you have a hot-sweet-sour chutney which is incredibly additive.

It takes about 45 cumquats to make this chutney, and can be made in 30 mins once you have sliced and seeded the cumquats. We really adore it.

Similar recipes include Cumquat and Lime Seed Syrup, Peach and Barberry Chutney, Coriander, Coconut and Gram Chutney, Cumquat Chutney, Easy Pickled Cumquats, and Cumquats in Gin.

Browse all of our Cumquat recipes and all of our Chutneys. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Winter recipes.

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Dried Mango Pachadi and Mango Pickles Pachadi

Yoghurt is an essential part of meals in Tamil Nadu, and Pachadi recipes are a way to deliver the health benefits of yoghurt while adding another vegetable (or fruit) to the meal. Win-win! This pachadi uses dried mango; it’s common in households as Summer is spent sun-drying vegetables, mixed vegetable purees and lentil pastes.

Meenakshi Ammal has this recipe in her Cook and See volumes (Volume 1). Perhaps using dried mango for pachadi is not as common as it was, but it is a delicious addition to the table, and easily made from readily available ingredients.

You might expect it to be sweet, but the sourness of the yoghurt and the heat of the chillies counterbalances any sweetness that the mangoes retain. I used mangoes that I dehydrated last year in the midst of mango season.

One of our very special projects in the kitchen is to cook through Meenakshi Ammal’s books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Similar recipes include Green Mango Pachadi, Dried Apricot Pachadi, Bitter Melon Pachadi, Pomelo Raita, and Cucumber Pachadi.

Browse all of our Pachadi recipes and all of our Mango dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Quick Mango and Ginger Achar | Green Mango and Ginger Pickle

Pickles are an essential part of Indian life, and such is the love for them that people wax lyrical about the tastes and variety. And this subsection of the Indian cuisine is worthy of the praise. There is nothing that is equivalent outside of India.

Pickle making is usually a family affair, with the rooftops crowded with ingredients drying and pickle jars fermenting. But occasionally, one needs a quick pickle, a fresh one, one for an afternoon snack of roti or rice.

Green mango is perfect for this pickle, but alternatives exist. See the notes below the recipe.

Similar recipes include Makrut (Kaffir) Lime Pickle with Oil, Fresh Green Apple Pickle, Quince Pickle, and Mustardy Carrot Pickle.

Browse all of our Indian Pickles and all of our Pickles. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Late Summer dishes.

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Green Mango Rice | Mamidikaya Pulihora

India must be the country that has the most appreciation of rice. It boasts thousands of different rice varieties and many many more dishes that feature rice as the main ingredient. Rice is never ever relegated to a side dish, playing second fiddle to the main dish or dishes of the meal. There it is, front and centre, always. Pulaos, Kitcheri, Biryani, Bhats, Pongal and Mixed Rices are examples of well known rice dishes.

Pulihora is a South Indian rice which is usually made with tamarind. But the same dish can also be made with green mango or with lemon juice as the souring agent. It is a rice dish that plays homage to the love of sour tastes in Tamil Nadu and beyond. In this recipe, the tamarind is replaced with green mango, and some carrot adds a sweet counterbalance and colour.

This dish is also called mangai sadam and mavinakayi chitranna in different regions. The recipes vary a little, e.g. coconut might be added, but the  base is essentially the same. In South India mango pulihora is made during certain auspicious occasions and festivals too.

Similar dishes include Green Mango Pachadi, Jeera Rice (Cumin Rice), Red Rice in Tomato Juice, 30 Indian Dishes for Mid Summer, Saffron RiceSaffron, Date and Almond Rice, Ghee Rice with Pandanus, and Green Mango and Coconut Rice.

Browse all of our Mixed Rice dishes, all of our Rice dishes, and Green Mango Recipes. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Green Mango Pickle | Mango Aavakaaya

One of my first tastes of India, smack in the middle of South India, was of a pickle that was hot, sour, salty, all at once. I grew addicted to that taste. While most non-Indian people love the Sweet Mango Pickle, I am a devotee of Green Mango Pickle.

This recipe is fairly easy to make if you can get your hands on hard, green mangoes – make sure that they are really green, and not a half ripe sweet mango.

Mustard seeds – whole or ground – are a feature of many Indian pickles. Not only do they taste good, adding a pungency, they are anti-microbial so certainly help in pickles and other preserves.

Similar recipes include Pickled Watermelon Rind, Lime Pickle without Oil, Green Mango Pachadi, Quick Mango and Ginger Aachar, Indian Fresh Green Apple Pickle, Mustardy Carrot Pickle, and Onion Strings Pickled Salad.

Browse our Indian Pickles, and all of our Pickles. All of our Indian recipes are here, and the Indian Essentials Series is here. Or explore our Early Summer dishes.

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Aviyal | Avial | Vegetables in a Coconut and Yoghurt Sauce

It is interesting to compare the Madhur Jaffrey version of Kerala’s Aviyal (delicious) with this traditional Tamil version from Meenakshi Ammal (also delicious). Madhur Jaffrey wrote for Western audiences, and used commonly available ingredients and vegetables, while Meenakshi Ammal wrote for Indian wives using locally available produce. There will also be regional differences. The first thing I noticed is that Ammal specifically excludes okra from the recipe list, while Jaffrey includes it. (I did put a few in this time, I quite enjoy them.)

The recipe is one of Meenakshi Ammal’s from her cook books Cook and See. One of our very special projects in the kitchen is to cook through these books, as they are very traditional Tamil recipes.You can find all of Ammal’s dishes that we have made here. Most of them are from Vol 1 so far.

Avial can be made with a liquid sauce of coconut and yoghurt, or the sauce can remain thick and just coats the vegetables. It is generally eaten with rice.

The word aviyal (aka avial) is also used to denote ‘boiled’ or ‘cooked in water’ —this sense being derived from the way the dish is made. They say that the origins of this recipe is from the Nambudiri cuisine but it is now common throughout South India.

Similar recipes include Chow Chow Kari, Kerala Aviyal, Pulissery, and Pineapple Pulissery.

Browse all of our Aviyal dishes. All of our Indian recipes are here, and our Indian Essentials are here. Or explore our Early Autumn dishes.

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