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.
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Recipe
Ingredients
| 1 medium | raw mango |
| 2 tablespoons | oil |
| 1 teaspoon | mustard seeds |
| 1 teaspoon | cumin seeds |
| 2 tablespoons | chana dal |
| 2 tablespoons | urad dal |
| 4-5 whole | dried red chilies |
| 1 pinch | asafoetida |
| 1 teaspoon | turmeric powder |
| 1 teaspoon | salt |
| 1 tablespoon | jaggery |
| 1 cup | fresh coriander leaves |
| 1 cup | water |
Instructions
- 1 Peel and chop the raw mango into small pieces.
- 2 Heat oil in a pan over medium heat.
- 3 Add mustard seeds and let them splutter.
- 4 Add cumin seeds, chana dal, urad dal, and dried red chilies. Sauté until the dals turn golden brown.
- 5 Add asafoetida and turmeric powder, and sauté for a few seconds.
- 6 Add the chopped raw mango pieces and sauté for 5-6 minutes until they soften.
- 7 Add salt and jaggery, and mix well.
- 8 Remove from heat and let it cool slightly.
- 9 Transfer the mixture to a blender, add fresh coriander leaves and water, and blend to a smooth paste.
- 10 Adjust salt if necessary and serve with rice or dosa.
Tips
Adjust the number of red chilies according to your spice preference.