Raw Mango Chutney Andhra Style
Creamy and tangy Andhra-style raw mango chutney for hot summer months.
Ingredients
- 300 g raw mangoes (about 30% ripened but not sweet), diced
- 100 g white sesame seeds, dry roasted for 4-5 mins
- 2-3 green chillies
- 1 clove of garlic
- 1 tsp mustard seeds, powdered
- ¼ tsp fenugreek seeds (methi), powdered
- ¼ tsp turmeric powder
- Salt
For the tempering
- ½ tsp cumin seeds (jeera)
- ½ tsp mustard seeds
- ½ tsp split urad dal
- 7-10 curry leaves
- 1 dry red chilli
- 1/4 tsp asafoetida (hing) powder
- 1 tbsp til or gingelly oil (not toasted sesame oil used in Asian cuisine)
Instructions
- Powder the toasted sesame seeds in a coffee grinder or blender.
- Put the raw mango pieces with the turmeric and a little salt in a pan and cook for about 10 mins on low heat. The mangoes will release their juices and and become soft and mushy. Cool.
- In a food processor, grind the mango with the powdered sesame, mustard seeds, fenugreek seeds, green chillies, garlic and salt (as needed), till you have a thick, paste. Do not use water.
- Transfer the pachadi to a bowl. Heat oil in a pan and when it's hot, add the mustard seeds, cumin seeds, urad dal and curry leaves till they crackle. Take the pan off the flame and add the asafoetida and red chilli. Pour the tempering over the pachadi andmix well. Store in the fridge for 3-4 days.