Chutney or pachadi is made very frequently in the state of Andhra Pradesh in India. There is an old way of using a manual grinder/ rokali in India. Many people there use an old method of grinding the vegetables to make pachadi as it is really delicious if made in a traditional way. You can almost all kinds of vegetables to make pachadi. Chutneys can be eaten as side dish, dip or even can be mixed with rice. Here is the recipe to make raw mango chutney/mamidikaya pachadi.
Ingredients:
- Medium sized raw mango: 1
- Mustard seed: ½ teaspoon
- Urad dal: ½ teaspoon
- Chana dal: ½ teaspoon
- Fenugreek seeds: ¼ teaspoon
- Red chilies: 6
- Hing: pinch
- Turmeric: pinch
- Oil for frying: 1 teaspoon
- Coriander leaves
- Salt for taste
Preparation:
- Wash, peel and cut the raw mango into 1” pieces.
- In a frying pan, heat the teaspoon of oil, when oil gets heated add fenugreek seeds, mustard seeds, urad, dal, chana dal, red chilies and fry until the mustard seeds splatter and the dal turns light brown in color.
- When the mustard seeds start to splatter add the hing and let it cool.
- In a blender add almost all the fried ingredients leaving a little bit to garnish. Also add salt, turmeric and the cut mango pieces to the blender and make it into a paste.
- Garnish with coriander leaves and the remaining fried mixture. Delicious chutney is ready to serve. Enjoy this as a side dish with roti or rice.
Warnings:
- Add salt, green chilies and red chilies according to your taste.
Alterations:
- Add coriander seeds to the frying ingredients if you like.
- Add Coconut powder to make it tastier.
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