Mango pachidi is traditionally made in my family on Tamil New Year's day. While the practice involves using neem flowers as well, I had to forgo that as I couldn't find it anywhere in my area. The spicy, sweet-and-sour sauce is meant to reiterate the multiple facets of life.


Ingredients (makes 2 cups):

raw mango - 1 (thin-skinned)
jaggery - 2 small cubes (1/4 cup)
green chilly - 1 large
red chilly - 1 large
turmeric powder - a pinch
mustard - 1/2 tsp
oil - 1 tsp
curry leaves - a twig
salt - 1/2 tsp
neem flowers - 2 tbsp (optional)

Method:

Cut mango into 1 inch pieces with the skin. Chop green chillies into tiny pieces. Heat oil in a sauce pan and add mustard seeds. When it splutters, add curry leaves and green chilly. Break red chillies into small pieces and add that as well. Stir once and add mango pieces. Cook with salt, neem leaves and turmeric powder until soft but not mushy.

Meanwhile, boil a cup of water and add jaggery. Once it dissolves, add to the mango mixture and cook until it thickens to a sauce-like consistency.