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.
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.