Go Back
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Mango Pachadi Recipe, Mamidikaya Pachadi
Asiya
An instant pachadi recipe or chutney made using raw green tangy mangoes by blending them into a paste and giving an aromatic tempering...
3.58
from
7
votes
Print Recipe
Pin Recipe
Save
Saved!
Prep Time
15
minutes
mins
Cook Time
5
minutes
mins
Total Time
20
minutes
mins
Course
Side Dish
Cuisine
Andhra
Servings
3
Calories
220
kcal
Ingredients
1x
2x
3x
To blend mangoes:
3
medium size raw mangoes
1
teaspoon
full red chilli powder
salt - to taste
12-15
garlic cloves
To give the tempering:
3
tablespoon
oil
½
teaspoon
cumin seeds
½
teaspoon
mustard seeds
½
teaspoon
chana dal/bengal gram
½
teaspoon
split black gram/urad dal
6-7
dried red chillies
7-8
curry leaves
Cook Mode
Prevent your screen from going dark
Instructions
Blend the mangoes:
Firstly, peel the raw mangoes and make slices of the raw mangoes and chop them.
Take a blender, add raw mango pieces into it, add salt as per taste, red chilli powder and garlic cloves into it.
Blend all the ingredients into a coarse paste.
Give the tempering for the blended chutney:
Take a wok, add oil and heat it.
Into it, add mustard seeds and cumin seeds and allow them to pop up.
Add urad dal and chana dal and stir for few seconds.
Add dried red chillies and mix well.
Add curry leaves and let them crackle.
Add the blended chutney, mix well and cook for 4-5 minutes on low flame while stirring in between.
Serve yummy instant mango pachadi with steamed rice.
Notes
1.Making coarse paste or just keeping small pieces of the raw mangoes brings out more flavors into the chutney.
Nutrition
Nutrition Facts
Mango Pachadi Recipe, Mamidikaya Pachadi
Amount Per Serving
Calories
220
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?
Mention
@yummyindiankitchen
or tag
#yummyindiankitchen
!