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Mamidi Allam Pacchadi & Chilke Ki Chutney By Chef Ajay Chopra
Mamidi Allam Pacchadi & Chilke Ki Chutney
Chef Ajay Chopra shares two traditional chutney recipes. The Mamidi Allam Pachidi is native to Andhra cuisine.
Read MoreServes
4
Cooking Time
18-20 Min
Meal Type
Preparation Time
10-20 Min
Difficulty
MEDIUM
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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
- Scrape all the skin from the ginger and cut into slices.
1
- Heat oil in a pan and add the sliced mango ginger pieces along with salt and chilli powder, sauté for 5 minutes.
2
- In another pan add imli paste, grated jaggery and methi powder and let it reduce.
3
- Add water to the mango ginger and let it boil till water evaporates and the mango ginger is cooked.
4
- Once cooled, transfer to a blender and grind. Once coarse then add half of the imli jaggery syrup and grind till combined well.
5
- Add the the ground paste to the remaining imli jaggery syrup in the pan.
6
- 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.
7
- Pour the tempering over the pachadi and mix well.
8
- Crush dhania, saunf, jeera, methi and dry red chilli with a mortar and pestle.
9
- Add oil to a pan and transfer the ground ingredients into it.
10
- Add chopped pumpkin peels and cook.
11
- Then add chopped bottle gourd peels along with salt, red chilli powder and turmeric powder. Cover and cook for a few minutes.
12
- 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.
13
- Transfer mixture to a grinder and grind to a fine paste.
14
- In a tadka pan, heat ghee, and add saunf to it.
15
- Pour over the chutney and it is ready to serve!
16
STEP BY STEP
Mamidi Allam Pachidi is a traditional Andhra preparation. It stores well for over a month in an airtight jar in the fridge. It goes well with Sambar rice, Rasam rice and Curd Rice.
Chilke Ki Chutney is a traditional chutney made using pumpkin, bottle gourd and ridge gourd peels.
Chef Ajay Chopra shares two traditional chutney recipes. The Mamidi Allam Pachidi is native to Andhra cuisine.
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