Mango Pachadi May 13, 2008

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.