Skip to main content

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. 


Post a Comment

Popular posts from this blog

Andhra Style Chicken curry - mom style

Today I prepared a dish that made me feel like I am home - my mom version of chicken curry.

This dish is really easy and quick to make. And trust me, no matter how much of the curry you make it won't be enough for sure. Give it a try!!

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa.
I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :)
Ingredients For Batter 2 cups thick butter milk(majjiga)
2 cups rice
1 tsp methi seeds(menthulu)
salt per taste
For Dosa finely minced green chillies, chopped onions and minced cilantro
Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight.
Stick it in the refrigerator the next morning.
To make t…

Apollo Fish

Somehow I do not like eating out very often but I crave for some dishes served at the restaurant. So I try to replicate them in my kitchen modifying the recipe my way to exactly match my taste buds.

The recipe I am posting today is one such dish. This was the first restaurant dish I fell in love with eight years back..The name itself will make my mouth water..ummmmm..

I made Apollo fish for the weekend and here is the recipe for you guys....Have a great weekend!!