Raw Mango Chutney | Mamidikaya Pesra Pachdi

Raw Mango Chutney is a touch and spicy chutney that creates an ideal side for many South Indian foods. It is grinded by grinding raw mango pieces with roasted lentils and then mixed with a delicious nature. The sauce has a mixture of citrus, spicy and small sweet tastes that makes it different from normal sauce.

This Andhra style chutney is called Memidikaya Pesra Pachadi, which is very famous in Telugu homes. It goes well with idli, dosa, chapathi and even hot plain rice. Raw mango gives a natural sour sour that is so well mixed with roasted lentil taste, causing something that you want again and again.

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About raw mango chutney

The raw mango chutney is a traditional recipe with Andhra recipes, where raw mangoes especially used in many dishes during summer time. This sauce is special because lentils and raw mangoes are grinded together, which make it thick and slightly thick. The taste is tangi and spicy, which has some sweetness from jaggery.

The sauce texture is not very smooth like coconut chutney, it will be more thick and rustic. Rusting moong dal and red chili before grinding gives a smokey taste which lifts the taste. And when the tempering with curry leaves, mustard and urad dal are added, it gives the last aroma and crunch.

You can also make variations. You can add green chili instead of red chili to fresh sharp taste. If Mango is very sour then some put more jaggery. Some coconuts are added while grinding. Each version is slightly different in taste, but all are good in their own way. It gets ready quickly and makes food feel special without much work.

I usually prepare this chutney during mango season when it is easy to get raw mango. It is best with warm rice and ghee, and we also have many times with dosa.

Raw mango chutney material

• Raw mango – I have used raw green mangoes, peelled and chopped. It gives natural sour and touch taste. If the mango is very sour then you can balance with some more jaggery.
• Bean lentil – Roasted moong dal adds walnut taste and gives the body to the chutney. If you are not available moong, you can also try with tour pulses, but the taste will not be the same.
• red chilli – I added dry red chili to spices and small smokey taste. If you want less spicir, just reduce or use Kashmiri red chili for color and light spices.
• Cumin – I added them to the taste of that soil and also helps in digestion. I like to fry it a little before grinding for better aroma.
• Jaggery – The small amount of jaggery balances the taste of sour mangoes. I recommend adding, but you can also leave if you like sharp tangi chutney.
• Tempering – I have used oil, mustard seeds, urad dal, curry leaves and a red chili for tempering. Together they add crunch, aroma and the last punch of taste to the chutney.

Why does this recipe works

• This is only very early to make and use simple pantry items.
• The mixture of raw mango and roasted teams gives unique taste.
• It goes with almost anything – dosa, idli, chapathi or plain rice.
• You can easily adjust sourness and spices according to your taste.
• This sauce is better than coconut chutney, so it is also good for the lunch box.

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How to step by step

1. Take raw mango, scrap the skin and cut them roughly. Measure lentils and cubed raw mangoes and set one side. In a pan, a little oil in summer, roast the moong dal until golden, set separately to cool.

2. Cumin and fry it, set it aside. Then add red chili, fry to crisp. Transfer to a mixer

3. Crind for a thick mixture, then add salt and jaggery to the raw mango. Grind it in a thick paste with a little water.

4. Now Tadka, heat the oil and add the listed items for ‘Temper’ and let it spread and then add it to the chutney and mix it well.

Serve with rice / rotis!

Expert tips

• Choose common – Always choose the firm and fresh raw mango, not half ripe. If the mango is soft or small soulful, the taste will not come out appropriate and the chutney is blamed.
• Roast the lentils properly – Roast moong dal slowly started coming to golden brown and good aroma. Do not roast or burn, then the sauce becomes bitter and spoil the entire taste.
• Adjust jaggery – Add more or more jaggery how sour your mango becomes. Some mangoes are very touching, some less, so jaggery is only to balance the chutney, not to make it sweet.
• Use less water – very little water adds while grinding, only that is required. If you add more water, the sauce becomes a flowing type and will not taste that good.
• Must be temperament – Never leave the temporary, it gives beautiful aroma and makes the sauce more tasty and authentic Andhra style.

Service and storage

Serve raw mango sauce with idli, dosa, chapathi or even warm rice and ghee. This curd also tastes good with rice or simple casserole. The remaining chutney can be stored in the fridge for a day in a closed container. Before eating, bring it to room temperature or freshly yearn.

General question

1. Can I use green chillies?

Yes, you can use green chillies. The sauce will be faster and fresh in taste.

2. Should there be jaggery in this recipe?

It should not be, but I add because it balances the taste of the sour mango well.

3. How can long sauce be stored?

It is good for a day in the fridge. Always store in a clean dried box.

4. Can I use tour dal?

Yes, you can, but the taste will change, it becomes more soil and heavier than moong.

5. Oil is the best for tempering?

Any cooking oil is fine. I sometimes use gingeli oil, it gives special taste.

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