Raw Mango Pachadi (Chutney - Andhra / Telangana Style)

          Raw Mango Chutney known as "Pachadi" in local language is a traditional Andhra / Telangana delicacy. It is a side dish which is relished with dosa, idli, uttapam, pongal, khichdi, chapati, paratha, etc. 

          During the season, it can be prepared and stored in airtight containers in the refrigerator for a week to ten days. In such a case the quantity of oil is increased for preserving it in the form of pickle. It can also be had, mixed with hot steamed rice. Tastes simply delicious. So check out the step by step pictorial recipe to prepare it.

• 2 raw mangoes, peeled & grated
• 15-20 dry red chilies
• 2 tbsp. coriander seeds
• 1 tbsp. cumin seeds
• 1/2 tsp. fenugreek seeds
• 1 tsp. mustard seeds
• 3-4 tbsp. oil
• 1 dry red chilli, broken
• 1 sprig curry leaves
• 1 tsp. mustard seeds
• 1 tbsp. chana dal (Bengal gram)
• 2 tsp. urad dal (split black gram)
• pinch of asafoetida
• 1/2 tsp. turmeric powder

          Dry roast the red chilies, coriander seeds, cumin seeds, fenugreek seeds, 1 tsp. urad dal and mustard seeds on a low flame for a minute till you get a nice aroma. When cool, grind to a fine powder and keep aside.

          In a bowl, mix the grated mango, ground spice mix and salt. Heat oil in a pan and temper with mustard seeds and whole dry red chilli. 

          After it stops spluttering, add the asafoetida, chana dal, remaining urad dal and curry leaves. Saute till the dal changes colour. Pour this tempering to the prepared mango pachadi and mix well.

          Serve this awesome pachadi (chutney) with dosa, idli, uttapam, khichdi, pongal, curd-rice, etc. It can also be had, mixed with hot steamed rice and ghee. Simply tastes delicious.

                    Dry roast dry red chilies, coriander seeds, cumin seeds, fenugreek seeds & 
                    mustard seeds for a few seconds. Cool & grind into a powder.

                                  Mix it along with grated mango.

                                  Add salt to taste & combine well.

                   Heat oil & temper with mustard seeds, 1 red chili, asafoetida. urad 
                   dal, chana dal, turmeric powder & curry leaves.

                                 Pour this tempering to the mango pachadi & mix well.

         

                   Serve with curd-rice, dosa, pongal, idli, khichdi, upma, etc. It can also be 
                   mixed with hot steamed rice & ghee.