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Raw Mango Chutney - Andhra / Telangana Style)

Dec-12-2018
Bethica Das
5 minutes
Prep Time
5 minutes
Cook Time
3 People
Serves
Read Instructions Save For Later

ABOUT Raw Mango Chutney - Andhra / Telangana Style) RECIPE

This is a traditional Andhra / Telangana style Raw Mango Chutney. iI 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 with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, pongal or chapatis. During the season, it can be stored in airtight 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 yummy. 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.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Andhra Pradesh
  • Accompaniment

Ingredients Serving: 3

  1. 1 medium size firm raw mango, grated
  2. 1 tsp. oil
  3. 1/2 tsp. cumin seeds
  4. 1 tbsp. coriander seeds
  5. 3-4 garlic, chopped
  6. 1-2 fresh red / green chilies
  7. 1 sprig curry leaves
  8. 1 tbsp. fresh grated coconut
  9. 1/4 tsp. turmeric powder
  10. salt to taste
  11. 1 tbsp. red chili powder
  12. Tempering -
  13. 1 tbsp. oil
  14. 1/2 tsp. mustard seeds
  15. 1 tsp. urad dal (split black gram)
  16. 1 sprig curry leaves

Instructions

  1. 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.
  2. 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.
  3. Switch off the flame & set aside to cool. Grind with required quantity of water into a smooth paste.
  4. 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.

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Shelly Sharma
Dec-13-2018
Shelly Sharma   Dec-13-2018

Nice one.

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