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Mango Ginger Chutney

23 Mar

Mamidi Allam Pachadi.

Mango ginger can be made into chutney just like regular ginger. Ginger is fried in tempered oil along with green chiles. Then it is ground into smooth paste with tamarind pulp. Mango ginger chutney stays for couple of days when refrigerated. Serve mango ginger / mavidi allam chutney with idly, dosa, vada etc…
Makes: around quarter cup of Mango Ginger Chutney.


Mango Ginger / Mavidi Allam 4 inch Piece
Green Chiles 1
Tamarind 2 inch sized ball
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 2
Curry Leaves 6
Ghee or Oil 1 tsp

Method of preparation:

Peel, wash and mince the mango ginger.
Remove stems, wash and slice the green chile.
Soak tamarind in few tablespoons of warm water and extract all the juice.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove half of the tempering onto a bowl.
Add ginger and green chiles into the remaining tempering.
Fry till ginger changes color, remove from heat.

Grind the fried ginger and tempering into smooth paste along with tamarind, turmeric and salt.
Remove the ground mango ginger chutney onto a bowl.
Add the reserved tempering to the chutney bowl and mix.
Serve mango ginger chutney with steamed rice or with idly, dosa, vada etc…
Notes: Make sure to fry the ginger well.

Suggestions: If the chutney tastes too hot, add more tamarind and grind into smooth paste or add a small piece of jaggery to cut down the heat.
Variations: You can also add little bit of jaggery while grinding the mango ginger to make the mavidi allam chutney sweet.
Other Names: Mango Ginger Chutney, Mamidi Allam Pachadi, Mavidi Allam Pachadi.