Mamidikaya nuvvula pachadi, which is an Andhra-style raw mango chutney prepared with sesame seeds or sliced and makes a delicious side dish with steamed rice.

mamidikaya nuvvula pachadi, mango sesame seeds chutney

mamidikaya nuvvula pachadi

Mamidikaya nuvvula pachadi is a classic and traditional Andhra chutney made from freshly grated raw mango and toasted sesame seeds. Raw mango is called mamidikaya in Telugu, sesame seeds are nuvvulu and chutney is pachadi. Raw mango or mamidikaya is often used in Andhra cuisine, in vegetarian and non-vegetarian dishes. Each house has its own raw mango dishes, depending on the region or community and the availability of spices or ingredients. Some popular dishes with raw mangoes in the Andhra style are mamidikaya papu or mango dal, mamidikaya pulusu or mango stew, mamidikaya pulihora or mango rice, mango rasam and mamidikaya kobbari pachadi or mango coconut chutney.

I am sharing a very old family recipe that is very popular in our family. In sharing this raw mango recipe with you, I am transitioning back to my childhood. Raw mangoes make me nostalgic because they remind me of my grandmother who used to make various chutneys, pickles, stews and curries out of raw mangoes. Pachadi Mamidikaya nuvvu is one of their classic recipes based on raw mangoes. A simple but tasty vegetarian pachadi that will leave you wanting more.

mamidikaya nuvvula pachadi, mango sesame seeds chutney

mamidi kayavu pachadi – raw mango and sesame chutney Andhra style

Toasted sesame seeds or til are the main ingredient that gives the pachadi its full flavor. Add all the tempeh peppers, cumin seeds and curry leaves. It is important not to use mangoes that are too acidic. Mangoes should have a sweet and sour taste. The sour taste of mango is balanced by the nutty flavor of sesame seeds and the subtle heat of red pepper. With a subtle, tangy, spicy and nutty flavor, this raw mango chutney with a sweet texture is to die for. And I have to tell you, the kitchen smells so good while making this pachadi. I love the way the beautiful green color of the raw mango is preserved in this vegetarian pachadi.

The recipe is simple and the only preparation is peeling and grating the raw mango and toasting the sesame seeds and spices. It’s worth it, believe me. I encourage you to try it when raw mangoes are in season. This raw mango chutney goes well with steamed rice and a little ghee. You can also serve it with a roti or dosa. It also works like a cracker spray and tastes like YUM.

Try adding it to your list of pachadi or raw mango recipes.

How to cook mamidika nuvvula pachadi?

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