Mambikai Roti Pachari, a vibrant and flavorful South Indian side dish, is a testament to the region's culinary prowess. This unique chutney, made with raw mangoes, boasts a delightful balance of sweet, sour, and spicy notes that tantalize the taste buds. The tangy zest of the raw mango is perfectly complemented by the fiery kick of chilies and the subtle warmth of spices, creating a symphony of flavors that elevate any meal. It's a simple yet incredibly rewarding recipe, perfect for both seasoned cooks and enthusiastic beginners. The preparation involves readily available ingredients and straightforward techniques, making it ideal for a quick weeknight side or a special occasion accompaniment.
This recipe explores the art of creating the perfect Mambikai Roti Pachari, guiding you step-by-step through each stage of the process. From selecting the freshest mangoes to achieving the ideal consistency and balance of flavors, this guide ensures a successful culinary adventure. Get ready to embark on a flavorful journey as we unravel the secrets to this delectable Andhra-style chutney!
Tools Needed
- Heavy bottom pan
- Mixer jar
- Small pan
Ingredients
- Raw Mangoes: 2 large
- Oil: 0.5 tsp
- Chana Dal: 2 tsp
- Urad Dal: 2 tsp
- Fenugreek Seeds: 1 tsp
- Coriander Seeds: 2 tsp
- Mustard Seeds: 1 tsp
- Cumin Seeds: 2 tsp
- Garlic Cloves: 4-5
- Red Chilies: 20 (adjust to taste)
- Rock Salt: 1.5 tsp
- Turmeric Powder: 0.5 tsp
- Gingerly Oil: 2 tbsp
- Asafoetida Powder (Hing): 0.5 tsp
- Fresh Curry Leaves
Step-by-Step Instructions
Step 1. Roasting and Cooling Ingredients
- In a heavy bottom pan, heat oil. Add chana dal, urad dal, fenugreek seeds, coriander seeds, mustard seeds, and cumin seeds. Roast on medium flame until golden brown and fragrant.
- Add garlic cloves to the pan and roast with the spices until aromatic and golden. Transfer to a plate and let cool completely.
- Add red chilies to the same pan and roast well. Transfer to a plate and let cool completely. Remove stalks and discard.
Step 2. Preparing Mangoes and Grinding Chutney
- Peel and chop raw mangoes into medium-sized cubes.
- In a mixer jar, add roasted red chilies, roasted dal and spices, salt, and turmeric powder. Grind to a coarse mixture. Add half the mango cubes and pulse. Add remaining mangoes and pulse until well blended but slightly chunky.
Step 3. Making the Tempering
- In a small pan, heat gingerly oil. Add chana dal, urad dal, mustard seeds, cumin seeds, crushed garlic cloves, and roast until golden. Turn off heat, add broken red chilies, asafoetida powder, and curry leaves.
Step 4. Combining and Serving
- Pour tempering over the chutney and mix well.
- Serve with hot steamed rice and ghee.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Adjust the number of chilies according to your spice preference.
- Leaving the chutney slightly chunky adds a nice rustic texture.
Nutrition
- N/A
FAQs
1. Can I use ripe mangoes instead of raw mangoes?
No, ripe mangoes will make the chutney too sweet and lose the characteristic tangy flavor. Raw mangoes are essential for this recipe.
2. How long can I store the chutney?
Store the chutney in an airtight container in the refrigerator for up to 5-7 days. The flavors will actually deepen over time.
This Spicy & Tangy Raw Mango Chutney is a delicious and versatile accompaniment to a variety of South Indian dishes, adding a vibrant burst of flavor to your meals. Enjoy the satisfying tang and spice as you savor this Andhra culinary gem. Now go ahead and impress your family and friends with this simple yet extraordinary recipe!