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)

Cookingwithrawmango - This is a traditional Andhra style Raw Mango Chutney. It 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, 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 beat 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 beat 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.

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Ingredients

1medium size firm raw mango, grated
1 tspoil
1/2 tspcumin seeds
1 tbspcoriander seeds
3-4garlic, chopped
1-2fresh green / red chilies
1 sprigcurry leaves
1 tbspfresh grated coconut
to tastesalt
1/4 tspturmeric powder
1 tbspred chilli powder
Tempering -
1 tbspoil
1/2 tspmustard seeds
1 tspurad dal (split black gram)
1 sprigcurry leaves

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Steps

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 chilli powder and the coconut. Mix well and fry for a few seconds.
3

Switch off the flame and leave it aside to cool. Then grind with a little water till smooth in consistency.
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.
5

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