Rayalaseema style mango chutney

There’s a reason a lot of people call Rayalaseema the mango capital of the country. Mango grows there in abundance and at a rate that is almost unparalleled in the country. Mango is the most common fruit in Rayalaseema. It is a fruit that is quite loved and quite enjoyed by people of Rayalaseema. Rayalaseema style mango chutney is a very simple and refreshing drink that can be had anytime during summer season.

Here, we present to you the traditional Rayalaseema style of mango chutney. Rayalaseema style mango chutney is made from home grown mangoes and is a speciality in the region. The recipe is very easy to make by blending the mangoes with spices like mustard seeds, cumin seeds, Indian chilli powder, turmeric and salt to a smooth puree.

Rayalaseema style mango chutney is a pickle that is a favorite in the southern Indian state of Andhra Pradesh. Rayalaseema is a region which is on the border of Andhra Pradesh and Orissa. Rayalaseema has a climate which is hot and dry. Rayalaseema is also known for its mangoes. The Rayalaseema style mango chutney is made from the mango that is grown in the region. Rayalaseema style mango chutney is an accompaniment for the rice, dosa and idli.

In my birthplace of Anantapur (Rayalaseema area of Andhra Pradesh) and at home, kacche aam ki chutney or kairi ki chutney (raw mango chutney) is a very popular chutney. I’m going to show you how to prepare this raw mango chutney, which is a great side dish for any dinner at home. I adore mangoes, both raw and sweet, and eat them often. Because it is mango season, I purchased a couple fresh mangoes from the market. The first thing that springs to mind is to just chop the fresh mango, season it with salt and pepper, and eat it. I adore raw mango and ate a lot of it throughout both of my pregnancies. It’s still one of my favorites.

This aam ki chutney usually takes me back to my youth, particularly around the school vacations when mango season is in full swing. This aam ki chutney will be offered as an accompaniment whenever I visit my grandparents or relatives, regardless of the meals served or whether it is lunch or supper.

Aam ki chutney, also known as kairi ki chutney, is a basic, fast, and easy to make condiment. It may be made by grating the mango or grinding it with a few spices to a coarse paste. In this recipe, I’ve shown both ways.

The sourness and spiciness work well together in this chutney, therefore it must be spicy. With this kairi ki chutney, even a basic dish like dal and rice may be spiced up.

See my other mango-related dishes for more ideas.

Time to prepare: 10 minutes

Time to cook: 5 minutes

Andhra Pradesh cuisine

Medium spiciness

7 or more people

Ingredients

• • 1 (200g) or 2 medium size raw mangoes
  • if necessary, salt

Tadka

• 1 tbsp. oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds (optional)
• 3 to 4 dry chilies
• 3 to 4 garlic cloves (big, crushed)
• 15 curry leaves
• 1 to 1 1/2 teaspoons chili powder
• 3/4 teaspoon turmeric powder
• 3 green chillies (slit or sliced, optional)

Method

• Remove the mango’s peel, shred it, and set it aside with its seed.
• You may also use a blender to crush the mango chunks with the chilli powder and turmeric powder. Coarsely grind It’s OK if a few mango chunks remain.
• In a pot or pan, heat the oil. When the oil is heated, add the mustard seeds and wait for them to crackle. Dry chilies, curry leaves, garlic cloves, and green chilies should all be added. Stir vigorously for a few moments. Sauté the garlic until it is light and clear in color, without browning it.
• Add the turmeric and chili powders. Make sure the spices don’t burn. While adding the spices, keep the heat low. Add the grated raw mango and its seed after a few seconds. Then, over a low heat, add the salt and stir thoroughly.
• If using a coarse paste, combine the mango seed with it. On a low heat, rapidly combine the ingredients.
• Switch it off after a few minutes of stirring.
• You may serve it right away to go with your dinner. As a side dish, serve this with rice and dal.

Notes

• When stored in the fridge, the mango chutney lasts for more than four days. Bring it to room temperature before serving. There’s no need to heat anything.
• Mangoes must have a tart taste. If it isn’t, add a squeeze of lemon juice to taste.
• The mango seed is a favorite among children. You can prevent it if you don’t like or want it.
• I sometimes combine the chilli powder, salt, and turmeric powder with the shredded mango before adding it to the seasoning/tadka and mixing it well.
• The color of the chutney will also change depending on how much chilli powder and turmeric powder you use.
• You may use either chilli powder or green chilies, or both, depending on your preference.
• If you’re going to add green chilies, do so while tempering (tadka).
• Garlic may be added to taste. Instead of crushed garlic, finely chopped garlic may be used to temper.

Mango chutney in the Rayalaseema style

In my birthplace of Anantapur (Rayalaseema area of Andhra Pradesh) and at home, kacche aam ki chutney or kairi ki chutney (raw mango chutney) is a very popular chutney. I’m going to show you how to prepare this raw mango chutney, which is a great side dish for any dinner at home.

Time to Prepare: 10 minutes

Time to cook: 5 minutes

Time allotted 15 minute timer

Dish of the Day:

Andhra Pradesh cuisine

Mango chutney is a kind of chutney made from mangoes.

7 servings

• 200 grams mango (raw) (1 big or 2 medium)
• season with salt to taste

Tadka

• 1 tablespoon of oil
• Mustard seeds, 1 tsp
• 1 teaspoon cumin seeds (optional)
• 4 dry chili peppers
• 4 cloves garlic (big, crushed)
• 15 leaves of curry
• 1 teaspoon chili powder
• Turmeric powder, 3/4 tsp
• 3 green chili peppers (slit or sliced, optional)

• Remove the mango’s peel, shred it, and set it aside with its seed.

• You may also use a blender to crush the mango chunks with the chilli powder and turmeric powder. Coarsely grind It’s OK if a few mango chunks remain.

• In a pot or pan, heat the oil. When the oil is heated, add the mustard seeds and wait for them to crackle. Dry chilies, curry leaves, garlic cloves, and green chilies should all be added. Stir vigorously for a few moments. Sauté the garlic until it is light and clear in color, without browning it.

• Add the turmeric and chili powders. Make sure the spices don’t burn. While adding the spices, keep the heat low. Add the grated raw mango and its seed after a few seconds. Then, over a low heat, add the salt and stir thoroughly.

• If using a coarse paste, combine the mango seed with it. On a low heat, rapidly combine the ingredients.

• Switch it off after a few minutes of stirring.

• You may serve it right away to go with your dinner. As a side dish, serve this with rice and dal.

• When stored in the fridge, the mango chutney lasts for more than four days. Bring it to room temperature before serving. There’s no need to heat anything.
• Mangoes must have a tart taste. If it isn’t, add a squeeze of lemon juice to taste.
• The mango seed is a favorite among children. You can prevent it if you don’t like or want it.
• I sometimes combine the chilli powder, salt, and turmeric powder with the shredded mango before adding it to the seasoning/tadka and mixing it well.
• The color of the chutney will also change depending on how much chilli powder and turmeric powder you use.
• You may use either chilli powder or green chilies, or both, depending on your preference.
• If using green chilies, cook them while tempering (tadka).
• Garlic may be added to taste. Instead of crushed garlic, finely chopped garlic may be used to temper.

 

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