Sunday, April 12, 2009

Mamidikaaya pachadi/Mango chutney

The mango season in Andhra is incomplete if the world famous mango pickle Avakaaya and mango chutney or maamidikaaya pachadi is not made. Savoured by young and old, mamidikaya pachadi is a must have during the mango season.


Refined cooking oil 2 tsps
Red chillies 2
Curry leaves 3 - 4
Mustard seeds 1 tsp
Fenugreek seeds 1 tsp
Red chilli powder 4 tsps
Pinch of asafoetida
Salt to taste


Wash and cut the raw mangoes into small cubes.

Roast and powder a spoon of fenugreek seeds and keep aside.

Grind the mangoes, fenugreek powdered, red chilli powder and salt to taste. Grind into a paste.

Take a kadai/pan and add oil. Once oil is hot add mustard seeds, red chillies, curry leaves and a pinch of asafoetida. Season the chutney with this tempering.

It is optional to either roast, powder and use the fenugreek seeds while grinding or just add the fenugreek seeds to the tempering(after red chillies and before adding curry leaves) and use for seasoning. Either way, it suits the chutney.

Maamidikaya pachadi is done. Maamdikaya pachadi goes well with rice, any of the Indian breads and of course Dosas of all kinds.


Pavan said...

waatt pa.. all mango mango stuff... puts some saaru and all!

Pratnee said...

Since it is summer, we are posting mango recipes... We shall post rasam soon for you Pavan!
Thank you for visiting our blog

Ghazala Hossain said...

I love this, hope one can save this for a week? Thanks :)

Pratnee said...

Yes Ghazala, airtight n refrigerated, mango chutney will last a week:) thank you:)

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