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.
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
- Pressure cook the toor dal with 1 1/2 cups of water, turmeric powder, and green chilies until soft.
- Mash the cooked dal and add the chopped raw mango. Cook for 5-7 minutes until the mango is soft.
- Blend the cooked dal and mango mixture into a smooth chutney. Add salt to taste.
- 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.
- 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