Pachi Mamidikaya Pachadi (Raw Mango Chutney - Andhra style)

 

          Mango season is incomplete without preparing chutneys and pickles. So go ahead and try this classic Andhra style lip smacking Raw Mango Chutney called as Pachadi. You can store it in an airtight container in the refrigerator for a couple of days. In that case, increase the quantity of oil for preserving it in the form of a pickle. Enjoy it with hot steamed rice and ghee. You can also relish it with dosa, idli, uttapam, appam, pongal or chapattis. So check out the step by step pictorial recipe to prepare it.

   

         This mango pachadi is very commonly found in every Andhra household and is enjoyed by the family. There are many ways of preparing this yummy and easy side dish. In this recipe, I sautéed the mango in oil first with other ingredients, ground to a smooth paste and then poured a tempering over the finished product. 

          Be a bit more adventurous and try this amazing homemade chutney as a spread on sandwiches, pizzas and burgers for an Indian touch. It will turn into a finger licking and delectable meal. 

• 1 medium size firm raw mango, chopped into small pieces
• 1 tbsp. oil
• 1/2 tsp. cumin seeds
• 1 tbsp. coriander seeds
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 2 tbsp. peanuts
• 5-6 garlic cloves, chopped
• 8-10 dry red chilies
• 2 tbsp. fresh grated coconut
• salt to taste
• 1/4 tsp. turmeric powder

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1/4 tsp. asafoetida
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

           Dry roast the grated coconut till light brown and keep aside. Heat 1 tbsp. oil in a pan and sauté the cumin seeds, coriander seeds, urad dal, peanuts, chana dal, garlic and dry red chilies till it turns slightly brown in colour.

          Add the chopped mango, salt and turmeric powder. Stir fry for 2-3 minutes on a medium flame. 

          Switch off the flame and add the dry roasted coconut. Leave aside to cool. Then grind with very little water into a smooth paste.

          Tempering - Heat 1 tbsp. oil in a pan and temper with the mustard seeds and dry red chilies. After it stops spluttering, add the asafoetida, urad dal and curry leaves. Fry for a few seconds till the dal changes colour and switch off the flame.

          Pour this tempering over the ground chutney. Mix well and serve as a side dish with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or chapatti.

                                 Dry roast the grated coconut till light brown and keep aside.

                      Heat 1 tbsp. oil in a pan and sauté cumin seeds, coriander seeds, urad

                      dal, peanuts, chana dal, garlic & dry red chilies till light brown.

                    Add the chopped mango, salt & turmeric powder. Stir fry for 2-3 minutes.

  Add the dry roasted coconut. Leave aside to cool. 

Then grind with very little water into a smooth paste.

                             Heat 1 tbsp. & temper with the mustard seeds and dry red chilies. 

                    After it stops spluttering, add asafoetida, urad dal & curry leaves. Fry for

                    a few seconds till the dal changes colour and switch off the flame.

                                 Pour this tempering over the ground chutney and mix well.

                   Serve with dosa, idli, uttapam, appam, khichdi, rice-ghee combo, paratha or

                   chapatti.