Raw Mango Chutney | Mamidikaya Pachadi | How to make raw mango chutney | Raw Mango Chutney Recipe

02/04/2024
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Raw mango chutney | Mamidkaya Pachadi | Mango Chutney Recipe Recipe Learn how to make Andhra Style Raw Mango Chutney, a delicious recipe that’s as quick and easy as it is delicious! Known as “pacchi Mamidikaya pachadi” in Telugu, this chutney is a staple during summertime, offering a burst of flavors that elevate any meal.

Andhra cuisine boasts a rich variety of pickles, and Mango Chutney stands out as a favorite due to its simplicity and versatility. With the abundance of raw mangoes flooding the markets during the summer season, it’s the perfect time to indulge in this tangy delight.

Unlike traditional pickle recipes that require time-consuming processes, Mango Chutney is an instant recipe that can be whipped up in minutes. It’s a perfect solution for those craving a taste of homemade goodness without the hassle.

Featuring the vibrant flavors of raw mangoes, aromatic spices, and a touch of tadka, this chutney adds a burst of freshness and zest to every bite. Whether paired with steamed rice, chapati, or dosa, Mango Chutney enhances the dining experience with its irresistible tanginess.

So, why not treat yourself to the simple pleasures of summertime with a bowl of homemade Mango Chutney? With its ease of preparation and mouthwatering taste, it’s sure to become a favorite addition to your meal.

Ingredients:

1 medium raw mango, peeled and grated (about 1 cup)
Salt to taste
1 teaspoon red chilli powder
1/4 teaspoon turmeric powder
1/2 teaspoon cumin powder
3 garlic cloves
For Tempering:
- 1 tablespoon oil
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon chana dal (split chickpeas)
- 1/2 teaspoon urad dal (split black gram)
- 1 stalk curry leaves
- A pinch of hing (asafetida)

Instructions:

In a blender, add the grated raw mango, salt, red chilli powder, turmeric powder, cumin powder, and garlic cloves. Blend until you achieve a coarse paste. Add water as needed to facilitate blending, but ensure the mixture remains coarse.
In a pan, heat oil over medium flame. Add cumin seeds, mustard seeds, chana dal, urad dal, and hing. Allow them to splutter and become aromatic.
Once the tempering is ready, add the curry leaves to the pan and fry them for a few seconds until they release their aroma.

Carefully pour the tempering over the raw mango paste in the blender. Mix well to combine all the ingredients evenly.

Transfer the chutney to a serving bowl and let it cool slightly before serving. This spicy raw mango chutney pairs perfectly with steamed rice, chapati, dosa, or any other favorite dish.

Watch Recipe :

Notes:

Adjust the quantity of raw mango based on your taste preference and the sourness of the mango.
This chutney can be stored in the refrigerator for up to 2 weeks in an airtight container.
Feel free to customize the spice level according to your preference by adjusting the amount of red chilli powder.
Nutrition values provided are approximate estimates and may vary based on ingredients used.

Conclusion:

With its vibrant flavors and easy preparation, Spicy Raw Mango Chutney is a must-try addition to your culinary repertoire. Whether you’re looking to add a punch to your everyday meals or impressing guests at a dinner party, this homemade chutney is sure to be a hit. So, why wait? Give this recipe a try and delight your taste buds with the irresistible tanginess and spiciness of fresh raw mangoes!

Remember that cooking is not just about following a recipe; it’s also about adjusting it to your taste preferences. Enjoy the process and savor the delicious flavors of homemade Raw Mango Chutney!