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Mamidi Allam Pacchadi & Chilke Ki Chutney By Chef Ajay Chopra

Ajay Chopra
Chef Ajay Chopra shares two traditional chutney recipes. The Mamidi Allam Pachidi is native to Andhra cuisine.

Serves4

Cooking Time18-20 Min

Meal Typechutney

Preparation Time10-20 Min

DifficultyMEDIUM

View step by step

Ingredients

  • For mamidi allam pacchadi

    • 250 gms mango ginger

    • 100 ml tamarind paste

    • 1 tsp red chilli powder

    • 200 ml water

    • 150 gms jaggery (grated)

    • 1 tsp methi powder

    • salt to taste

    • 2 tbsp oil

  • For tempering

    • 2 tbsp groundnut oil

    • 1 tsp mustard seeds

    • 1 tsp cumin seeds

    • 1 tsp split urad dal

    • 1 tsp chana dal

    • 2 - 3 pieces dried Guntur chillies

    • 1/2 tsp hing

    • 1 sprig curry leaves

  • For chilke ki chutney

    • Pumpkin (Kaddu) peels

    • Bottle gourd (Doodhi) peels

    • Ridge gourd (Turai) peels

    • 1 green chilli

    • 3 cloves garlic

    • 1 tsp jeera

    • 2 tsp saunf

    • 1 tsp coriander seeds (dhania)

    • 1 dry red chilli

    • 1 tsp white vinegar

    • 2 tbsp jaggery

    • 1 tsp methi seeds (soaked)

    • 1 tsp methi seeds

    • 1 tsp turmeric

    • 1 tsp saunf powder

    • 1 tsp red chilli powder

    • 1 tsp garam masala

PREPARATION

  1. 1

    Scrape all the skin from the ginger and cut into slices.

  2. 2

    Heat oil in a pan and add the sliced mango ginger pieces along with salt and chilli powder, sauté for 5 minutes.

  3. 3

    In another pan add imli paste, grated jaggery and methi powder and let it reduce.

  4. 4

    Add water to the mango ginger and let it boil till water evaporates and the mango ginger is cooked.

  5. 5

    Once cooled, transfer to a blender and grind. Once coarse then add half of the imli jaggery syrup and grind till combined well.

  6. 6

    Add the the ground paste to the remaining imli jaggery syrup in the pan.

  7. 7

    In a tadka pan heat 4 tbsp groundnut oil. Add the mustard seeds, cumin seeds, chana dal, split urad dal, dried guntur red chillies, hing, curry leaves and saute.

  8. 8

    Pour the tempering over the pachadi and mix well.

  9. 9

    Crush dhania, saunf, jeera, methi and dry red chilli with a mortar and pestle.

  10. 10

    Add oil to a pan and transfer the ground ingredients into it.

  11. 11

    Add chopped pumpkin peels and cook.

  12. 12

    Then add chopped bottle gourd peels along with salt, red chilli powder and turmeric powder. Cover and cook for a few minutes.

  13. 13

    Add chopped ridge gourd peels and water along with soaked methi seeds, green chilli, vinegar, garlic, saunf powder, imli and jaggery, garam masala. Mix well, cover and cook.

  14. 14

    Transfer mixture to a grinder and grind to a fine paste.

  15. 15

    In a tadka pan, heat ghee, and add saunf to it.

  16. 16

    Pour over the chutney and it is ready to serve!

STEP BY STEP