Putnala chutney

 Putnala chutney/Roasted chanadal chutney.

Putnala chutney with green chilies and coconut

Putnalu is  also known by various names in different regions of South India.Some common names are roasted chana dal, roasted bengal gram dal, gulla senaga pappu. Putnalu is widely used in Ap and Telangana.

Roasted chana dal chutney is a popular and spicy condiment! Putnala chutney with green chili and coconut is a popular variation of the traditional Andhra Pradesh-style chutney. Here's a recipe to make it:

Ingredients;

To make Putnala Chutney, you will need the following ingredients:

• 1 cup Putnalu (roasted gram)
• 1/2 cup coconut pieces
• 3-4 green chiles
• Salt to taste

Instructions:

1. In a blender or food processor, combine the putnalu, coconut pieces, green chiles, and salt.
2. Blend everything together until you get a smooth paste. You may need to add a little water to help with the blending process.
3. Taste the chutney and adjust the salt and spice level according to your preference.
4. Add seasoning to the chutney.  Crackle musturd , cumin seeds and curry leaves in hot oil, add to the chutney.
5. Transfer the chutney to a serving bowl and serve along with dosa, idli, or vada.

Enjoy your homemade Putnala Chutney

Roasted Brinjal Chutney

How to make big brinjal chutney?/ Roasted egg pant chutney.

Brinjal is also known as egg plant. It is one of the weight loss vegetables. This eggplant chutney is often made in Telugu homes. A favorite dish in our family too..This chutney has a smoky flavor. Because eggplants are burnt on the stove top. Thats why its called smoked brijal chutney or burnt brinjal chutney. In telugu it is known as kalchina vankaya  pachadi or vankaya iguru pachadi. Minapa vadialu(urad dal fryums) is a good combination for this dish. I am sharing andhra style roasted brinjal/eggplant chutney here. 

Ingredients Required:

Bajji eggplants are large - 3

Green Chillies – 4

Chillies – 1

For seasoning:

Mustard - half teaspoon

Cumin - one teaspoon

chana dal- 1 tsp

urad dal - 1 tsp

Black pepper-one

oil - 1tbsp

Salt per taste

A sprig of curry leaves and coriander leaves

Preparation Method:

1.Wash the eggplants. After that, keep it in salted water for a while. Doing this will remove the chemical residue.

2.  Cut green chillies into thin slices.

3.Wipe the washed eggplants with a cloth, apply oil and roast them on the stove until the skin turns black.

4.After it cools down, peel it.

5.Mix all the pulp inside in a plate.

6.Light the stove and add oil in a pan and after it heats up, add talimpu seeds, asafoetida and red chillies and fry.

7.Now add green chillies and curry leaves and fry.

8.Along with the fried talimpu in the eggplant pulp, add salt and coriander leaves and mix.

9.This chutney is delicious when mix it up with hot rice.. It is also one of the favorite flavors of Telugus.

Note: While buying eggplants, carefully examine the pods. Any pitting means there is a roundworm. Do not take such things.

 My youtube channel link is here: https://www.youtube.com/@homecookingempire8707/videos

                                             

Here is video:

Palli Chutney/peanut chutney

   Palli chutney is also known as groundnut chutney, peanut chutney, verusanga pappula chutney, sankkaya chutney in different parts of south India. We can make this chutney in various types. Palli chutney has a distinctive tangy taste that is due to the presence of tamarind. It can be made using raw peanuts, roasted peanuts, raw or roasted gram or urad dal, raw mango, onion, garlic, chana dal and a small piece of jaggery or sugar (This is purely optional). To make this chutney, all the ingredients are blended together into a smooth paste. This chutney is also very good with served with a side of roti, poori, and steamed rice.

Palli chutney/peanut chutney

Palli chutney is a traditional South Indian delicacy that has been enjoyed by generations. It is a fragrant and unique chutney made with tamarind, and other spices. The combination of the ingredients creates a unique flavor that is not found in other chutneys. This chutney is a popular accompaniment to idli, dosa, and other South Indian dishes. It is also commonly served as a dip for snacks like pakoras and bhajiyas. Palli chutney is easy to make and can be stored in the refrigerator for up to five days. Its robust flavor, delicious aroma, and health benefits make it a popular condiment among South Indian households. Palli chutney is a delicious and healthy condiment that can be enjoyed with a variety of dishes.

You can check my other chutney recipes also here. Pudina kothimeera chtney

Tomato palli chutney

Roasted dal and coconut chutney

Tomato Chutney

Ginger chutney (4varieties)

Mint Coriander chutney

Tomato pudina chutney

Tomato Chutney

Tomato onion chutney /Onion tomato chutney

 The palli chutney I am referring to is made with roasted gram dal and green chilies which gives it a unique flavor. I had the privilege of learning this recipe from a street food vendor and realized that it had a very distinct taste unlike other variants of chutney. I would encourage everyone to try this delicious palli chutney in their home cooking, as it is sure to surprise your family with its incredible taste.In this chutney variant I didn't add tamarind and garlic. I have prepared this chutney with minimal ingredients as reffered by a street food vendor.

Ingredients:

• Pallies - 1 cup
• Roasted gram dal -1/2 cup
• Green chilies - 5 or 6 (according to your taste)
• Salt as required

For tadka:

• Mustard seeds- 1 tsp
• Cumin seeds (jeera) - 1 tsp
• Oil - 1 tbsp
• A sprig of curry leaves

Method:

In a skillet dry roast the groundnut in medium flame. Remove the skin when cool. Remove the crowns of green chilies. In a vessel boil the green chilies for 10 minutes to remove the raw smell. Let them cool. In a mixer grind the roasted pallies, roasted gram dal boiled green chilies by adding salt. Make a fine paste. In a pan heat oil and splutter the mustard seeds. Then add cumin seeds and curry leaves one by one, fry well. Add this tadka to chutney.

Serve with any breakfast items like idli, dosa, vada, poori, upma, pongal.

Tags:

#Andhra style peanut chutney

#street food style palli chutney

#groudnut chutney

#palli and roasted gram chutney

Mamidikaya pesara pappu pachadi

 Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

# Mamidikaya pesarapappu pachadi recipe/ Raw mango moong dal chutney.

A popular telugu recipe is mango pesarappu pacchadi. Besides being simple to prepare, it also tastes delicious. Most of your body's protein requirements are met by lentils, which are protein-rich.This chutney is also made in two types. One method is grind the moong dal along with mango slices after roasting and cooling. A second option is to soak the pesara pappu/ moong dal and grind it with chunks of mango. Either way, the chutney is delicious. So let me share both methods in more detail. 

Mangoes are excellent for making a variety of dishes in summer. If you like to visit my other raw mango recipes, please click the links below.

Ava baddalu/Instant mango avakaya

Allam avakaya/ Allam vellullui avakaya recipe

Magaya pickle

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Pesara Avakaya recipe

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Here are the ingredients and method for making mango pesera pappu chutney.

First method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilies -  4 or 5
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Mustard seeds- 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Firstly, dry roast the moong dal and set aside. 
2. After that dry roast the red chilies. Let them cool.
3. Grind the moong dal and red chillies into a coarse powder in a mixer jar.
4. Wash the mangoes , remove the outer skin with peeler.
5. After adding the mango and salt to taste, grind the mixture into a little coarse paste using water.
6. Transfer  the above paste to a bowl .
7. Heat oil in a pan, crackle the mustard seeds. Then  add cumin seeds, hing, and curry leaves. 
8. Add the tempering to the above chutney.
9. Now the mamidikaya pesarapappu/ raw mango moongdal  chutney is ready to serve.
10. It will not be kept at room temperature for one day. In the refrigerator, this can be stored for up to four days.

2nd method:

Ingredients:

• Raw mango -1
• Moong dal - 1/2 cup
•  Red chilie - 1 broken
• Red chili powder - 1 tbsp
• A pinch of hing (Asafoetida) 
• Salt - As required/ 
• Curry leaves 
• Coriander leaves
• Mustard seeds- 1 tsp
• Urad dal - 1 tsp
• Cumin seeds - 1 tsp
• Oil - 1 tbsp

Method:

1. Wash the mango and  use the vegetable peeler to remove the skin off the mango.
2. Chop the mango  into cubes.
3. Wash and soak the moong dal for about 15 minutes. Grind the chopped mango, soaked moong dal along with red chili powder and salt to a coarse paste.
4. Heat a kadai with oil, add mustard seeds, let them splutter, then add cumin seeds, urad dal, broken red chili, hing   and curry leaves afterwards. 
5. Mix this tempering to the ground paste. Mix the grated coriander with the chutney.
6. Serve with steamed rice along with ghee.

Tags:

#Mamidikaya pesara pachadi recipe

#Pesara pappu mamidikaya chutney recipe

#Mango moongdal chutney recipe

#Roti pachallu

Pudina kothimeera pachadi

 Mint coriander chutney, How to make pudina kothimeera chutney?Mint and coriander chutney can be prepared with mint leaves, coriander leaves, tamarind.Adding tamarind makes this chutney more tangy. If you don't want to be sore skip tamarind, instead of add tomatoes..Here I have included both of them.  Mint coriander chutney can be eaten not only in all breakfast items but also in rice. Consider making more than just Palli Chutney and Putnala Chutney in tiffins. You can store this chutney in the refrigerator for up to 4 days.

Pudina kothimeera chutney

 Mint leaves are known to promote digestion, reduce inflammation and soothe the stomach. In addition to making chutney delicious, coriander also boosts immunity and digestion! As both mint and coriander leaves are known to be digestive aids, it is not surprising that this chutney is served with most fried foods.

 My other chutney recipe links are below.Please have a look.

Roasted dal or( Putnala pappu) and Coconut chutney

Mint Coriander Chutney 

coriander lemon chutney/ Kothimeera nimmakaya kaaram

Tomato chutney

Gongura pachadi/Red sorrel leaves chutney

Dondakaya kothimeera pachadi,

mamidikaya turumu chutney

 Ingredients for Mint and Coriander chutney:

Mint leaves - 1 bunch

Coriander - a bunch

Green chilies - 4

Tomato-1

Tamarind - Lemon size

Herbs-4

Red chili - 1

Mustard - 1/2 teaspoon

Cumin - 1/2 teaspoon

Asafoetida - 1 pinch

Salt -  enough to taste

Oil - three teaspoons

Curry leaves

Preparation:

First remove the coriander roots and rinse clean and set aside.

Wash the mint leaves.

Wash and slice the tomato.

Chop the green chillies.

Heat oil in a pan and add mustard seeds, cumin seeds, chopped red chili,  hing and curry  leaves, fry and set aside. Tempering is ready.

Now in the same pan add two more spoons of oil and fry the tomatoes, along with the mint leaves and cilantro leaves.  Add  tamarind and fry for few minutes.

After cooling,  grind in mixer.

Place the ground paste in a bowl  and add the tempering to it.

That's it. Very tasty coriander, mint chutney ready.

Besides Idli, vada, and dosa, this chutney is also good with rice.

Kaya avakaya/ Stuffed mango pickle recipe

How to make Kaya avakaya/ stuffed mango pickle/ గుత్తి మామిడి ఆవకాయ / Stuffed Mango Pickle Recipe/ Endu avakaya (Dried mango pickle),Andhra style stuffed mango pickle recipe.

stuffed mango pickle recipe

 Pickling is a combination of excellent preservation techniques and fine ingredients.The pickles my mom prepared in my childhood days were so numerous. The word kaya avakaya, literally meaning stuffed mango pickle.I learn the pickling process of mango pickle from my mother and sister who  are experts in our family. 

The stuffed mango pickle is known as  Kaya avakaya/  గుత్తి మామిడి ఆవకాయ , dried mango stuffed pickle(ఎండు ఆవకాయ ) too. Mango cutting is avakai's key step, and it can be done in all markets during mango season.

 One of my favorite traditional foods which is rarely made these days is kaya avakaya pickle. Pickle remains good until the following mango season. There is also an addition of jaggery to this pickle in some regions. You can add jaggery to this pickle by powdering it and mixing with the masala.

You might also like my other raw mango pickles here:

Magaya pickle

Allam avakaya/ Allam vellullui avakaya recipe

Pesara Avakaya recipe

Nuvvula avakaya recipe/mango sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

You can find the ingredients required for Kaya avakaya/ stuffed mango pickle recipe below:

Ingredients:

• Raw mangoes - 4
• Red chili powder - 1 glass
• Mustard powder - 1 glass
• Salt - 1 glass
• Roasted fenugreek powder - 2 tsps
• Turmeric - 2 tsps
• Sesame seeds oil - 1 glass
• Asafoetida (inguva)-1 tsp

Preparation:

1. Wash and wipe out the mangoes with a cotton towel.
2. Cut the top part of the mango and slit them lengthwise into 4 without cutting them completely.
3. Remove the soft seed inside.
4. In a bowl, mix the above powders i.e mustard powder, salt, turmeric powder, red chili powder and hing.
5. Pour the oil to the above mixture and  mix thoroughly.
6. Then stuff the above mix inside of the each mango.
7.  Place them in a jar for 3 days. The juice of the pickle appears after 3 days.
8. The pickle should be kept in bright sunlight    It takes about 3 to 4 days  for it to be completely dry. 
9. Keeping this pickle under dry conditions allows it to stay fresh for many months.
10. Always serve pickles with a dry spoon or ladle.
11. You can separate the mango pieces and mix the inside stuff with steamed rice by adding gingelly oil.
12. The taste will be heavenly. It can be served in curd rice too.

Tags:

#Kaya avakaya,

#Stuffed mango pickle

#guthi mamidi kaya pickle recipe

#Endu avkaya

#dry mango pickle

#jaggery avakaya

#avakaya pickle recipe

#brahmin avakaya

Magaya pickle recipe

Magaya pickle recipe has a great sour taste and mouth-watering taste. How to make  Magaya pachadi? Magaya, or dry mango pickle, is another variation of an andhra classic pickle made in summer using sun dried mango pieces .                                                                                                                   

magaya pickle

Andhra pradesh, the southern state of India, is famous for mango magaya pickles. Magaya pickle is used not only in rice but also as a side dish in yoghurt rice. Additionally, chutney mixed with chopped onions, green chilies, and yoghurt in Magaya chutney is also served with breakfast items. We can make Salads, mango rasam, mango pappu, mango pachadi, mango rice, raw mango juice, etc., with raw mangoes.

                 

You might also like these other variants of raw mango pickles below: 

Allam vellulli mango avakaya 

   

Pesara avakaya recipe

Nuvvula avakaya/ Sesame seedsMango pickle                                                

Ava baddalu/Instant avakaya recipe

Mamidi menthi baddalu/mango menthi mukkalu

Mamidikaya turumu pachadi |Grated Mango pickle

          

Mango and coconut chutney

                                         

The following are the precise measurements.  for mango magaya pickle recipe.

Ingredients:

• Raw mangoes - 3
• Turmeric powder - 1 tsp
• Roasted fenugreek powder ( methi powder) - 1 tbsp
• Salt - 3 tbsps
• Hing - 1 tsp
• Red chili powder - 2 tbsps
• Sesame Oil - 2 tbsps

Method:

• Wash and wipe the mangoes with a cotton cloth.
• Peel the outer skin of the  mangoes and cut them  into thin slices.
• Mix them well and cover with a lid. Keep aside for 2 days.
• On the third day,  squeeze out the mango slices and separate the  mango liquid in a container.
• Spread the mango slices on a plastic sheet or steel plate.
•  Sun dry the mango slices for one complete day.
• The slices should not dry out completely. They should be soft to touch.
•  Place the mango liquid along with the mango slices. 
• Heat oil in a pan and crackle mustard seeds, then add asafoetida  and  chopped red chili to it and  fry.
•  Let the tampering cool completely.
• Add the dried mango slices to the mango liquid juice.
• Now add the red chili powder and methi mustard powder to the juice.
• Add the tadka along with oil to the mango slices. Mix with a ladle.
• Transfer  the  pickle to a  ceramic jar and preserve the Magaya pickle  for 2 weeks
• After 2 weeks, the pickle is ready to eat.
• Serve with steamed rice by adding ghee.
• The shelf life of  magaya pickle  is more than 1 year.

Tags:

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Allam vellulli avakaya/ mango ginger garlic pickle

Allam avakaya Telangana style/ Allam vellulli mango pickle

 How to make Allam vellulli mango avakaya?  Preparation of mango avakaya with ginger garlic paste.

Allam vellulli avakaya/ mango ginger garlic pickle

Allam vellulli mango avakaya

This pickle is traditional  telangana style mango pickle. Mango pickles are my favourite during the  summer season. The pickle is one I learned from my house owners when I was living in Mahaboobnagar, The allapu avakaya is a variation of the regular avakaya pickle, that is made with ginger garlic paste to cut mangoes.Adding ginger and garlic paste to the mango pickle, gives a new taste to the pickle and enhances its flavor.

It goes well with rice as well as breakfast items like idli and dosa.

You might also like other raw mango recipes below:

Pesara avakaya recipe

Nuvvula avakaya /Sesame seeds recipe

Mamidi menthi baddalu /mango menthi mukkalu recipe

Ava baddalu/Instant mango avakaya

Sweet mango chutney recipe

mango turumu pachadi/ grated mango chutney recipe

Mango and coconut chutney

Magaya pickle recipe/ Dry mango pickle

To make this mango pickle below ingredients are needed :

Ingredients :

   

       

• Mangoes - 2

• Oil - 1 cup.

• Mustard seeds - 1 tea spoon.

• Cumin seeds - 1 tea spoon.

• Ginger garlic paste - 2 tablespoons.

• Turmeric powder - 1 tea spoon.

• Mustard powder - 1 tea spoon.

• Cumin powder - 1 pinch

•  Fenugreek powder - 1tsp

Red chili powder - 2 table spoons

Salt - 2 tbsps /or as needed

Garlic pods

Preparation:

wash the mangoes and wipe out with a cotton cloth.Dry for some time until no signs of water .

The mangoes should be cut into thick wedges with the inner shell intact.

Heat oil in a pan and add mustard seeds, cumin seeds let them crackle. 

Now  add ginger garlic paste and fry until it amits a nice aroma. The tampering for the pickle is ready.

Take a bowl, add mango pieces, turmeric powder, mustard powder, cumin powder, fenugreek powder, garlic cloves, red chili powder, salt and mix thoroughly.

Now add the ginger garlic paste along with tempering. Mix again.

Transfer into a jar and set aside for 3 days. 

 Stir the pickle with a laddle everyday .

Serve with steamed rice or any tiffins like idli, dosa.

Tags:

allam avakaya,allam velluli avakaya pachadi,vellulli avakaya,allam velluli avakaya,avakaya,avakaya pachadi,mamidi allam vellulu avakaya,vellulli pachadi,allam avakaya pachadi,vellulli avakaya recipe,vellulli avakaya pachadi,allam vellluli avakaya,vellulli pachadi in telugu,yummy allam vellulli avakaya,allam vellulli avakaya in telugu,step by step allam vellulli avakaya,telugu style allam vellulli avakaya,andhara allam vellulli avakaya in telugu

Pesara Avakaya Recipe

 How to make Pesara Avakaya / mango mung dal avakaya?

Mung dal is known as Pesara Pappu in Telugu. This pickle from south Indian origin is a traditional Telugu dish.Pesara avakaya pickle or chutney recipe preparation is very easy.

I would like to share  a new recipe Pesara avakaya in Summer Special mango avakaya series.Hope all you will like this healthy recipe.Moongdal avakaya doesn't contain mustard powder or fenugreek powder. The title of the recipe suits the dish .Main ingredient for this recipe is moong dal powder. Moong dal is the split form of whole mung beans . An instant pickle, this summer condiment is a popular choice. I remember my mom making these mango pesera avakaya pickle during the summer season. Many of the avakaya recipes my mom prepared are available on this site.

You may also like other mango chutneys/ pickles below:

Nuvvula avakaya

Ava baddalu/Instant mango chutney 

Mango and coconut chutney 

Mamidi turumu pachadi/grated mango chutney

Mamidi menthi baddalu/ mango menthi mukkalu 

 Sweet mango chutney recipe

 

Pesara avakaya/ mango pickle with  mung dal powder

 

Ingredients :

1. Raw mango pieces  : 1 cup

2. Split moong dal         : ½ cup

3. Hing ( asafoetida  ) ; 1 tsp                 

4 Turmeric powder :1 tsp              

5. Salt                        : ½. Cup

6. Red chili powder -1 tbsp

7. Oil ( gingelly oil is preferable ) :      : 1 cup    

 

Method:

 

1. Wash the mangoes and wipe out with a cotton cloth.
2. Chop them into cubes.
3. Dry roast the moong dal and set aside.
4. Grind to a fine powder after cool.
5. In a bowl, add mung dal powder, red chili powder, hing, turmeric powder, salt and mix thoroughly
6. Add raw mango pieces to the above and mix with a ladle.
7. Add oil to the mixture gradually and mix again.
8. Rest the mango pesara avakai in a jar for 1 day.
9. On the next day, stir the pickle all over.
10. To have more pickle, just increase the quantity of the items.
11. It is not recommended to keep pickle outside for more than a week. It may be stored in the fridge for up to 15 days.
    

  

Recipe card :

Ingredients	Directions
·         Raw mango pieces  : 1 cup ·         Split moong dal         : ½ cup ·         3. Hing ( asafoetida  ) ; 1 tsp                  ·         4 Turmeric powder :1 tsp               ·         Salt                        : ½. Cup ·         Red chili powder -1 tbsp   7. Oil ( gingelly oil is preferable ) :      : 1 cup	Wash the mangoes and wipe out with a cotton cloth. Chop them into cubes. Dry roast the moong dal and set aside. Grind to a fine powder after cool. In a bowl, add mung dal powder, red chili powder, hing, turmeric powder, salt and mix thoroughly Add raw mango pieces to the above and mix with a ladle. Add oil to the mixture gradually and mix again. Rest the mango pesara avakai in a jar for 1 day. On the next day, stir the pickle all over. To have more pickle, just increase the quantity of the items. It is not recommended to keep pickle outside for more than a week. It may be stored in the fridge for up to 15 days.
Tips:	4. For best  taste, use gingelly oil in preparation of this chutney.
1. Consume this pickle after by mixing the pickle all over again.
2. Store in refrigerator for better shelf life.
3.If you pickle with wet hands , this pickle will spoil the very next day.

 

 

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