Raw Mango Chutney

Name: Raw Mango Chutney
Cuisine: Indian
Ingredients: 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; to taste salt; 1/4 tsp. turmeric powder; 1 tbsp. red chilli powder; Tempering -; 1 tbsp. oil; 1/2 tsp. mustard seeds; 1 tsp. urad dal (split black gram); 1 sprig curry leaves

Bethica Das @kitchen_flavours

Sharjah (UAE)

#dipsandsauces -This is a traditional Andhra 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 as a side dish with dosa, idli, uttpapam, appam, khichdi, rice-ghee combo, pongal or chapattis.

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 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.

Bethica Das @kitchen_flavours

Sharjah (UAE)

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.

Saved

Ingredients

1medium size firm raw mango, grated
1 tsp.oil
1/2 tsp.cumin seeds
1 tbsp.coriander seeds
3-4garlic, chopped
1-2fresh green / red chilies
1 sprigcurry leaves
1 tbsp.fresh grated coconut
to tastesalt
1/4 tsp.turmeric powder
1 tbsp.red chilli powder
Tempering -
1 tbsp.oil
1/2 tsp.mustard seeds
1 tsp.urad dal (split black gram)
1 sprigcurry leaves

Saved

Steps

1

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.
2

Add the mango and saute for 2 minutes on a low flame.
3

Then add the salt, turmeric powder, red chilli powder & the grated coconut.
4

Combine well. Switch off the flame & set aside to cool. Grind with required quantity of water into a smooth paste.
5

Heat 1 tbsp. oil and saute the mustard seeds, urad dal & curry leaves till light brown.
6

Pour this tempering over the ground paste and mix well. Serve as a side dish with dosa, idli, uttapam, khichdi, appam, rice or chapatti.