This is a traditional Raw mango Chutney - the Andhra style. it is called as 'pachadi' in the local lingo. There are many ways of preparing this simple and easy side dish. Sometimes it is ground raw and at other times it is sauteed in oil with other ingredients and then ground to a smooth paste.
A tempering of mustard seeds, split urad dal (split black gram) and curry leaves is then poured over the end product. This spicy and tangy chutney is then served as a side dish with dosa, idli, uttpapam, appam, khichdi, rice-ghee combo, pongal or chapattis.
During the season, it can be stored in air tight containers in the refrigerator for 7-10 days. In that case, the quantity of oil is increased for preserving it in the form of a pickle. It can also be had mixed with hot steamed rice and ghee. It simply tastes delicious.
Be a bit more adventurous and try this amazing homemade chutney as a spread on pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. Please find below a step by step guide with pictures to prepare it.
- 1 medium size firm raw mango, grated
- 1 tsp. oil
- 1/2 tsp. cumin seeds
- 1 tbsp. coriander seeds
- 3-4 garlic, chopped
- 1-2 fresh green / red chilies
- 1 sprig curry leaves
- 1 tbsp. fresh grated coconut
- salt to taste
- 1/4 tsp. turmeric powder
- 1 tbsp. red chili powder
- 1 tbsp. oil
- 1/2 tsp. mustard seeds
- 1 tsp. urad dal (split black gram)
- 1 sprig curry leaves
Heat 1 tsp. oil in a pan and fry the cumin seeds, coriander seeds, urad dal, garlic, curry leaves and fresh green / red chilies till it turns slightly brown in colour.
Add the grated mango and fry for two minutes on a low flame. Add the salt, turmeric powder, red chili powder and the coconut. Mix well and fry for a few seconds.
Switch off the flame and leave it aside to cool. Then grind with a little water till smooth in consistency.
Heat 1 tbsp. in a pan for the tempering. Add the mustard seeds and allow it to splutter. Then add the urad dal and curry leaves. Fry for a few seconds till the dal changes colour.
Pour this tempering over the ground chutney. Mix well and serve as a side dish with dosa, idli, uttapam, appam, rice-ghee combo, paratha or chapatti.
Heat 1 tsp. and fry the cumin seeds, coriander seeds and urad
dal followed by the .......
........ garlic, fresh green/red chilies and curry leaves. Saute till light
brown.
Add the mango and saute for 2 minutes on a low flame.
Then add the salt, turmeric powder, red chili powder and the
grated coconut.
Combine well. Switch off the flame and set aside to cool. Grind
with required quantity of water into a smooth paste.
Heat 1 tbsp. oil and saute the mustard seeds, urad dal & curry leaves
till light brown.
Pour this tempering over the ground paste and mix well. Serve
as a side dish with dosa, idli, uttapam, khichdi, appam, rice or chapatti.
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