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:

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

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:

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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.

 

 

Tags:

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#pesara avakaya in telugu,

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#avakaya with #pesarapappu

ginger chutney

The ginger root is one of the most important herbs in the kitchen. If you have nausea or indigestion, burn a ginger piece on the stove top with a fork, peel the outer skin and eat along with salt.I learned this from my father.

 Various forms of traditional and alternative medicine have used ginger for centuries to treat stomach problems, reduce nausea, and treat flus and colds, among other applications.

Raw ginger chutney

Ginger chutneys  are made in a variety of ways. Here I am sharing 3 types of ginger chutneys.

           

You might also like other chutneys:

 Mamidi menthi baddalu/mango menthi mukkalu

Mint Coriander Chutney

Tomato pudina chutney

4 Varieties of Curd Chutney Recipes

Nuvvula Avakaya

Ava baddalu/Instant avakaya

Tomato chutney

Gongura Pachadi/Red sorrel leaves chutney

Yellow cucumber chutney/Dosakaya mukkala pachadi

This ginger chutney is made raw without frying. It goes well with dosa, idli, pesarattu, and even vada. Its preparation process is very easy.

masala vada with raw ginger chutney

1.Raw Ginger chutney :

Ingredients Needed:

• Ginger - 150 grams
• Tamarind - small lemon sized
• Jaggery - Depending on our taste
• Red chili powder - a teaspoon
• Salt - As needed

Preparation process;

1. First soak the tamarind for a quarter of an hour. Remove the fibrous threads and remove any seeds.
2. Put ginger in water and remove by hand if there is any soil on top. Then peel off the top with a knife.
3. Ginger should be cut into pieces.
4. In a mixing jar, add ginger pieces, jaggery, tamarind pulp, salt and grind. Pour  water if necessary.
5.  That's it. Instant Ginger Chutney is ready.
6.  It tastes sour, sweet and spicy with ginger flavors.
7. Store in the fridge for three to four days.
8. Serve with idli, dosa or vada.

2. Ginger chutney (second method)

Ingredients Needed:

•  Ginger - 2 biscuit sized ginger slices, 
• Dried chillies - 4 or 5
• Jaggery -as required
• Salt - as needed
• Tamarind - Lemon sized
• Oil - 2 tbsp
• Mustard - 1/4 teaspoon
• Cumin - 1/2 tsp
• Urad dal (Minappappu) - 1 tbsp
• Chana dal (  Senagapappu) - 1 tbsp
•   Hing/ asafoetida/ inguva - a pinch
• Curry  leaves

Preparation:

1. First the ginger should be washed clean, peeled and chopped.
2. Tamarind should be washed and soaked in boiling water for 15 minutes.
3. Heat oil in a pan and add mustard seeds, cumin seeds, urad dal, chana dal and chopped chilli .
4. In it, add ginger pieces and tamarind pulp and fry.
5. After cooling, along with the tamarind, add the fried ginger, tamarind mixture, jaggery and salt and grind in a mixer jar.
6.  Finally season with mustard, cumin, hing and curry leaves.
7. It can be stored for a week if kept in the fridge.
8. Excellent combination for idli, dosha, vada .

3.Ginger chutney (third method);

         This is a slightly spicy method. Those who like spicy chutneys will love it. Served near Tiffin Centers in Guntur District.

Ingredients needed for this;

•  Ginger -  biscuit sized
•  Green chilies - 4 or 5
• Tamarind- Small lemon size
• Jaggery - enough to taste
• Salt - enough to taste
• Mustard - 1/2 teaspoon
• Cumin - 1/2 tsp

• Dried chillies - one 9 chopped)
• Curry leaves 
• Oil - one tablespoon

Method:

Preparation:

1. First rinse the ginger and peel it.

2. The greens should also be chopped.

3. Soak the tamarind and remove the pulp.

4. Put the pan on the stove and add a tablespoon of oil, chopped greens,chopped ginger, keep frying.

5. Add tamarind pulp and simmer for two minutes.

6. After cooling, add jaggery, salt and grind in a mixer.

7. Take this mixture into a bowl and season with mustard, cumin, dried chilli pieces and curry leaves.

8. Try this green ginger chutney with  idli, dosa or pearattu., which is very spicy and tasty.

9. Chilies are not always spicy. Chilies should be used sparingly.

10. Store in the fridge for 4 or 5 days.

               The ginger green chili chutney  is a good combination for all idli, dosa, vada, upma and pesarattu.

Nutritional Info:    (Approximately) 

                                                             

• Amount Per Serving; 1 tbsp
• Calories: 30 grams
• Protein : 2 grams
• Total Carbs - 2.2 g
•  Saturated fat - 1 gram
• Dietary Fiber - 1 gram
• Cholestrol - 0 mg
• Sodium-0. 6 mg
• Potassium - 26 mg
• Sugars - 1 gram