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Raw Mango Cilantro Chutney

3 Dec

Mamidikaya Kothimera Pachadi.

Raw mango is peeled and grated. Whole spices are fried in oil and cilantro is finely chopped and added to the warm oil. It is then mixed with grated raw mango along with freshly ground dals and spices. Serve raw mango cilantro chutney with steamed rice or with roti.
Makes: around 4 Servings of Raw Mango Cilantro Chutney


Raw Green Mango 1
Whole Red Chiles 2
Urad Dal 1/2 Tbsp
Chana Dal 1 Tbsp
Fenugreek Seeds 2
Cilantro 1 Cup Packed
Salt to Taste
Oil 1/4 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp

Method of preparation:

Peel and grate the raw mango on thicker side of the grater.
Wash and finely chop the cilantro.

Heat a pan on low heat, add urad dal.
Fry till urad dal and chana dal is light golden brown separately and remove from heat.
Add few drops of oil in the same pan, add broken red chiles and fenugreek seeds.
Fry till red chiles change color and remove from heat.
Grind urad dal and red chiles into fine powder using a spice grinder.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add cilantro and remove from heat.
Add the above fried spices to the mango mixture.
Stir well and serve raw mango cilantro chutney with steamed rice or with roti.
Notes: Make sure not to burn the dals while roasting.

Suggestions: Make sure raw mango is sour enough, else add few drops of lemon juice. Adjust spice with whole red chiles.
Variations: Check other recipes with mango here.
Other Names: Raw Mango Cilantro Chutney, Mamidikaya Kothimera Pachadi.