Mamidi allam pachadi Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes and ginger.
• STEP 2.Grind the mangoes, ginger, green chilies, salt, and turmeric powder to a coarse paste.
• STEP 3.Heat oil in a pan and add mustard seeds, curry leaves, and asafoetida.
• STEP 4.Add the ground paste and cook for a few minutes.
• STEP 5.Remove from heat and let it cool.
• STEP 6.Serve the chutney with rice, dosa, or idli.

Cooking Tips

• Choose raw mangoes that are slightly sour for the best flavor.
• You can adjust the spice level by adding more or fewer green chilies.
• Store the chutney in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Mamidi allam pachadi can be stored in an airtight container in the refrigerator for up to a week.
• Serve it with rice, dosa, or idli.
• You can also use it as a spread for sandwiches or wraps.