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Raw Mango chutney/Pachi mamidi pachadi

Raw mango chutney is very tasty, quick to make. In Andhra Pradesh this chutney is made in the  early summer season and is made with tender raw mangoes. While I was in India, there is not even one summer that passed by without eating this chutney. While I was doing my regular grocery shopping this weekend I found these firm raw green mangoes at my Indian store. I immediately grabbed one and here is what I did with that. Gosh!! my kitchen smell awfully good today lala..
Before you make the chutney eat a small of piece of mango and make sure it is not sweet. If it is sweet do not make the chutney. If it is kind of more on tangier side and little sweet then add a tsp of lemon juice to get the correct taste. What are you waiting for..Go ahead, try it and let me know :).. 


1 small raw(green) mango
1 tbsp red chilli powder (adjust per spice level)
1 big clove of garlic
salt to taste

For Tempering

1 tbsp oil
1 red chilli
1 tsp mustard seeds
1 tsp urad dal
1 tap chana dal
1 tsp cumin seeds
pinch go turmeric
pinch of Asafoetida/hing (Inguva)(Optional)
5 to 6 curry leaves  


Peel and chop the flesh of the mango into small cubes and discard the seed. Add the cubed mango pieces, salt, red chilli powder and garlic and grind to a coarse paste (Not to a smooth paste). Take the coarse mixture into a bowl and set aside.
In a small pan heat the oil. Add in the tempering except for green leaves. Let them splutter and add in the curry leaves. Turn off the heat and add the oil mixture to the mango chutney blended before.
Serve with steamed rice and big dollop of ghee. 


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