Mamidi Allam Pachadi/Mango Ginger Chutney

imageMamidi allam pachadi

Mamidi allam/Mango ginger rhizome sounds interesting, because it has got the flavour of mango and the taste of ginger. It looks like ginger rhizome but the colour is slightly lighter than normal ginger. Mango ginger is quite refreshing, crunchy and juicy with its tantalizing aroma. Chutney is prepared with mango ginger like any other chutneys. The chutney is very delicious when served with hot steamed rice topped with melted ghee. Here I present spicy and tangy mamidi allam pachadi to relish. Njoy Cooking, Serving n Savoring!

Author: Akshayakumbham
Course: Chutneys
Cuisine: Andhra
Servings: 10

Ingredients:

Mango ginger/mamidi allam: 75gms.(Approximately)

Tamarind: lemon size

Red chillies: 10 nos.

Salt: As required

Oil: 1 tsp

Urad dal: 1 tsp

Chana dal: Half tsp

Coriander seeds: 1 1/2 tsp

Fenugreek seeds: 1/4th spoon

Cumin: Half tsp

Tempering:

Oil: 1 1/2 tbsp

Black gram(Split) with husk: 1 tsp

Bengal gram: 1 tsp

Mustard: 1 tsp

Cumin: 1 tsp

Asafoetida: A pinch

Method of preparation:

1. Take 75 gms(Approximately) of mango ginger, rinse well with water.image

2. Peel the skin and finely chop the mango ginger. Keep aside.image

3. Heat kadai, pour one tsp of oil. Put Bengal gram, black gram, coriander seeds, fenugreek and cumin seeds. Roast them till they change into light brown colour. Add red chillies and fry them for a minute.imageimage

4. Transfer them onto a plate and allow to cool down to normal temperature.image

5. Meanwhile soak tamarind for 15 minutes.image

6. Take a mixer grinder, put the roasted and cooled ingredients and required amount of salt.image

7. Grind them to a coarse powder.image

8. Now add soaked tamarind and grind to a smooth paste.image

9. Add chopped mango ginger and grind once again to get coarse paste.image

10. Transfer the pachadi into a bowl and mix thoroughly.

11. Heat kadai and pour oil for tempering. Put mustard seeds, split black gram(Husk), Bengal gram and cumin seeds. When mustard seeds splutter, add a pinch of asafoetida.imageimage

12. Pour the tempering onto the mango ginger chutney.image

13. Mix thoroughly and transfer the chutney into a serving bowl.image

14. Serve the mamidi allam pachadi with hot steamed rice. This pachadi goes well with curd rice too as an accompaniment. This pachadi is refrigerated and can be consumed for 2/3 days.imageimage