Mamidikaya Chutney

Raw mango fresh chutney — intensely sour, hard, green mamidikaya (raw mango) grated or diced and ground with fresh green chilli, garlic, salt, cumin, and a handful of fresh coriander into a coarse, textured, bright-green chutney that requires no cooking. Tempered with a quick mustard seed-curry leaf tadka in sesame oil just before serving. Unlike the slow-cooked avakaya pickle (which ferments for weeks), the mamidikaya chutney is prepared and consumed the same day; it is the fresh, immediate expression of raw mango's peak-season tartness. Made exclusively during the raw mango season (February to May). Eaten in a small portion alongside rice and dal as an intensely sour accent; a teaspoon is enough to sharply brighten an entire plate of mudda pappu annam.