A seasonal sweet and sour pachadi, made from Mangoes - perfect for Summer! It is eaten as an accompaniment to rice.
Dice the mangoes with the skin.
Half-soak the mango pieces in water so that it doesn't become a paste.
Now heat for 5 minutes. Add powdered jaggery at this point.
Stir well until it becomes a thick paste.
Remove it off the flame.
Heat the Oil, Chillis and Mustard and add this to the mixture.
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