Mamidikaya Nuvvula Pachadi (The Andhra Mango and Sesame Chutney)
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.
Ingredients
- 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