Raw Mango Dal Chutney (mamidikaya Pappu Pachadi)

Raw Mango Dal Chutney, also known as Mamidikaya Pappu Pachadi in Telugu cuisine, is a flavorful and tangy chutney made with raw mango and lentils. This chutney is a popular accompaniment in South Indian meals and adds a burst of flavor to any dish.

Raw Mango Dal Chutney (mamidikaya Pappu Pachadi)

Ingredients

  • 1 raw mango, peeled and chopped
  • 1/2 cup toor dal (split pigeon peas)
  • 2-3 green chilies
  • 1/2 tsp turmeric powder
  • Salt to taste
  • For tempering: 1 tbsp oil, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, a pinch of asafoetida, a few curry leaves

Instructions

  1. Pressure cook the toor dal with 1 1/2 cups of water, turmeric powder, and green chilies until soft.
  2. Mash the cooked dal and add the chopped raw mango. Cook for 5-7 minutes until the mango is soft.
  3. Blend the cooked dal and mango mixture into a smooth chutney. Add salt to taste.
  4. For tempering, heat oil in a pan, add mustard seeds, cumin seeds, asafoetida, and curry leaves. Once the seeds splutter, pour the tempering over the chutney.
  5. Raw Mango Dal Chutney is ready to serve!

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
20 minutes
Total time:
35 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
120 per serving
Carbohydrates
20g
Protein
8g
Fat
2g

Supplies

Cooking pot Pressure cooker Blender Frying pan

Tools

Knife Cutting board Measuring spoons

Serving suggestions

Serve the Raw Mango Dal Chutney with steamed rice, dosa, idli, or as a side with any South Indian meal.

Tips & tricks

For a spicier chutney, increase the quantity of green chilies according to your preference.

Cost

$5