Manga you'll get throughout the year if you know where to look. Well almost. My memories of mangoes ...have picked up from the road on a rainy day (stopped the car and quite mad), have seen and eaten a mango as big and shapely as my face. And then there are the garden varieties.
You can make pachadi out of any. I made from kilimooku or totapuri - etymology- parrot beak
Lazy way
Peel mango. Cut into slivers. In a glass bowl, put mango, red chilli powder, salt, water to cover and micro for 5 mins. Now add jaggery and micro for another 5. Consistency should be a little thick. Starting to turn jammy.
