Kitchen-Kollections

Tasty Maudikaya pachadi or mango chutney

Ingredients

2 to 3 unriped (kachcha) sour mangoes
1/8 tsp turmeric (haldi powder)
2 tbsp salt

For seasoning:
2 tbsp oil;
1/2 tsp mustard seeds;
1 tsp Methi seeds;
2 tbsp red chilli powder;
1/4 tsp hing powder;
curry leaf (optional)

Method:

• Peel and shred the mangoes using a carrot shredder and put it in a bowl.
• If mango has a hard core seed just discard it or use it in some other dish for sourness.
• Add salt and haldi powder to the shredded mango and mix very well using a clean & dry spoon.
• Keep it aside for 30 minutes.
• Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
• When its about to splutter add methis seeds.
• When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
• Add curry leaves (optional) and remove from the stove.
• Let it cool very well.
• Then add this seasoning to the shredded mango and mix it thoroughly.
• Taste and add salt if necessary.
• This pachchadi can be mixed with hot steamed rice adding ghee.
• Also tastes good with chapatis & bread.
• Put it in the air tight bottle.
• It will stay fresh for 2 to 3 weeks if refrigerated.

Ingredients

Chopped potlakaya or snake gourd – 2 cups
Beaten curd- 1 cup
Green chillies
Ginger
Turmeric powder
Salt
Coriandar leaves

For popu
Oil
Menthi seeds- 2
Red chilli- 2
Mustard seeds- 1/4 tsp
Cumin seeds- 1/4 tsp
Curry leaves- a sprig

Method

• Take a pan and add 1 tbs oil. Add mustard seeds, cumin seeds, curry leaves and menthi seeds and let them splutter. Add a pinch of turmeric.
• Add chopped potlakaya pieces and salt. Mix it well and cover it with a lid and cook till done.
• Grind green chilli and ginger into paste and mix it with the beaten curd. Add the cooked vegetable and mix it well. Garnish with coriandar leaves.

This curry tastes amazing with hot steaming rice!