Mamidikaya Nuvvula Pachadi (Andhra Raw Mango & Sesame Chutney)

Mamidikaya Nuvvula Pachadi is a tangy and nutty Mango and Sesame Chutney from Andhra Pradesh. While it is typically eaten with rice, this vegan, gluten-free chutney also taste great with dosas.

I love Mamidikaya Nuvvula Pachadi because it combines two of my favourite ingredients; sesame (Nuvvulu) and unripe mango (Mamidikaya). In addition, this Andhra Mango Chutney gets done in under 15 minutes and that is a bonus on hot summer days when one wants to spend as little time as possible in the kitchen.

This vegan, gluten-free chutney is rich in Vitamin C, Vitamin A, and iron.

Tips to Help You Make a Great Mamidikaya Nuvvula Pachadi

• Use mango that are sour; only then can you enjoy the true taste of this mango chutney. Typically such mangoes are dark green in colour and hard.
• Whether you roast the sesame seeds or not is entirely up to you. I find that dry roasting the seeds enhances the taste of this mango chutney.
• As long as your mango is sour, use about 1 part sesame seeds for 1 part of mango pieces. If you mango is not so sour, reduce the amount of sesame seeds you use, else you will have an insipid Mango Chutney.
• I prefer to use dark green and thin green chillies that are hot and spicy. Otherwise, I find this Mamidikaya Pachadi to be bland.
• If you make a large batch, you can store it in the fridge for up to 10 days.

Other Recipes with Raw Mango

If you love raw mango as I do, you may enjoy:

• Mamidikaya Kobbari Pachadi (The Andhra Mango and Coconut Chutney)
• Kanda Kairi (The Raw Mango and Onion Chutney from Maharashtra)
• Mamidikaya Pappu: The Andhra Raw Mango Dal (Aam Dal or Kairi Dal)

How To Make Mamidikaya Nuvvula Pachadi: The Vegan, Gluten-Free Andhra Raw Mango and Sesame Chutney

1. Prepping the Mango
   1. Peel and chop a medium-sized raw mango to largish pieces. The mango weighed about 100 gms when whole and I got 1/3 cup of pieces weighing 60 gms after peeling and cutting the mango.
2. Dry Roasting the Sesame Seeds
   1.  Over low flame, dry roast 1/4 cup of sesame seeds (~35 gms) till they just start to crackle.
   2. Transfer to a plate to cool.
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3. Making the Mamidikaya Nuvvula Pachadi
   1. Grind together the toasted sesame seeds, mango pieces, and 2 to 3 spicy green chillies with some salt and water to a coarse paste. Do not grind this mango chutney till it is silky smooth; it needs some texture.
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4. Adding the Tempering
   1. In a tempering ladle, heat 1/2 tsp oil. Sesame oil preferred.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Now, add 1 split red chilli and a few curry leaves, and stir-fry for a few seconds.
   4. Turn off the heat.
   5. Add 1/8 tsp of turmeric and mix well.
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5. Add the tempering to the Mamidikaya Nuvvula Pachadi and mix well.
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6. Serving Suggestions
   1. Mix a dollop of the chutney with some hot rice and a bit of sesame oil.     
   2. Serve as a side to Curd Rice (Daddojanam or Thayir Sadam) or then Plain Dal and Rice (Mudda Pappu Annam).

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Recipe for Mamidikaya Nuvvula Pachadi (Andhra Mango and Sesame Chutney)

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Mamidikaya Nuvvula Pachadi (The Andhra Mango and Sesame Chutney)

Aruna

Mamidikaya Nuvvula Pachadi is a nutty and tangy raw mango and sesame chutney made in Andhra Pradesh. Eaten with rice, it also tastes good with idli and dosa.

5 from 1 vote

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Chutney, Pachadi, Side Dish

Cuisine Andhra, Gluten Free, Indian, Vegan, Vegetarian

Servings 4 People

Calories 76 kcal

Ingredients

  

1x2x3x

• 1/3 Cup Raw Mango Pieces (~60 gms)
• 1/4 Cup Sesame Seeds (~ 36 gms)
• 2 to 3 Green Chillies (Use spicy ones)
• 1/8 tsp Turmeric
• Salt to Taste
• Water, as needed

For Tempering

• 1/2 tsp Oil (Sesame Oil Preferred)
• 1/2 tsp Mustard Seeds
• 1 Dry Red Chillies
• A Few Curry Leaves

Instructions

 

Prepping the Mango

• Peel and chop a small raw mango to largish pieces.

  Note: I got 1/3 cup of mango pieces.

Dry Roasting the Sesame Seeds

• Over low flame, dry roast 1/4 cup of sesame seeds (~35 gms) till they just start to crackle.
• Transfer to a plate to cool.

Making the Mamidikaya Nuvvula Pachadi

• Grind together the 1/4 cup toasted sesame seeds, 1/3 cup mango pieces, and 2 to 3 spicy green chillies with some salt and water to a coarse paste. 

  Note: Do not grind this mango chutney till it is silky smooth; it needs some texture.

Adding the Tempering

• In a tempering ladle, heat 1/2 tsp oil. Sesame oil preferred.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Now, add 1 split red chilli and a few curry leaves, and stir-fry for a few seconds.
• Turn off the heat.
• Add 1/8 tsp of turmeric and mix well.
• Add the tempering to the Mamidikaya Nuvvula Pachadi and mix well.

Serving Suggestions

• Mix a dollop of the chutney with some hot rice and a bit of sesame oil.
• Serve as a side to Curd Rice (Daddojanam or Thayir Sadam) or then Plain Dal and Rice (Mudda Pappu Annam).

Notes

Use sour mangoes and spicy green chillies; otherwise, this chutney will be bland. Typically mangoes that are dark green in colour and hard to touch are tangy.

Nutrition

Calories: 76 kcalCarbohydrates: 6 gProtein: 2 gFat: 5 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 222 mgPotassium: 76 mgFiber: 2 gSugar: 3 gVitamin A: 225 IUVitamin C: 23 mgCalcium: 97 mgIron: 1 mg

Keyword Kairi Til Chutney, Mamidikaya Nuvvula Pachadi, Mamidikaya Pachadi, Mango Sesame Chutney, Nuvvula Mamidikaya Pachadi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!