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Red Chili Mango Chutney

29 Feb

Pandu Mirapakaya Mamidikaya Pachadi.

Fresh red chiles are lightly fried and ground into coarse paste along with fresh raw mango. The chutney is seasoned with fried whole spices. Serve red chili mango chutney with steamed rice or with roti etc. This instant chutney is a supposed to be extremely spicy.
Makes: around 1 1/4 Cups of Red Chili Mango Chutney.


Fresh Red Chillies/ Fresno Pepper 3
Raw Mango 1
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Oil 2 tsps

Method of preparation:

Wash, peel and roughly chop the raw mango.
Wash, remove stems, slice the red chiles.

Heat oil in a small pan, add sliced red chiles.
Fry for couple of seconds and remove the red chiles from heat.
To the same pan with remaining oil, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat.

Coarsely grind the red chiles, mango and salt.
Remove the ground mixture onto a bowl, stir in toasted whole spices.
Adjust salt if necessary and store red chili mango chutney tight in a jar and refrigerate for extended shelf life.
Serve red chili mango chutney with steamed rice or with roti etc…
Notes: Make sure raw mango is sour enough.

Suggestions: If raw mango is not sour enough, add a splash of lime to the chutney. Adjust red chiles according to your preference.
Variations: You can also add a pinch of toasted fenugreek seeds powder to the chutney if you wish.
Other Names: Red Chili Mango Chutney, Pandu Mirapakaya Mamidikaya Pachadi.