May 15, 2010



In a typical Andhra meal PACHADI will take the first place.A traditional andhra meal will not complite with out ooragaya and pachadi. Ooragaya means pickle which is made of seasonal fruits and vegetables and uses a liberal amount of chilli powder,spices and oil.Pachadi(chutney) is typically made with vegetables and roasted green or red chilies,spices, it consumes less oil then pickle and stay for 1 or 2 days. Normally pachadi s are made with vegetables like ridge gourd, eggplant,etc. and greens like Gongura, coriander and mint leaves, coconut and also with some lentils like toor dal and urad dal. In mango season we make pachadi with mangoes for an instent use before avakaya get ready to use. Today I am here withone of the mango pachadi for instant use....
Mango --- 1 big
Coriander seeds --- 1 1/2 teasp
Dry red chillies --- 50g
Mustard seeds -- 1 tea sp
cumin seeds -- 1/2 teasp
Fenugreek seeds -- 1 tea sp
Salt -- 10 g
Turmeric powder -- 1/2 tea sp
Oil --- 50ml
Mustard seeds --- 1 tea sp
Dry red chilies -- 4 broken
asafoetida -- 1/4 teasp


1. Heat a teasp oil in a deep frying pan add one by one mustard seeds,fenugreek seeds, coriander seeds, cumin seeds and dry red chilies and fry till nice aroma comes out in a low flame.
2. Wash and clean the mango with a dry cloth and chop the 1/4th mango with skin, peal the skin and cut the remaining mango in to bite size pieces.


3.first grind the fried spices with salt and turmeric powder in to a fine powder.


4.Add bite size mango pieces to the spice powder and again grind in to a fine paste(dont add water grind this mango and spice mixture with gaps for every 2 sec.If you find diffecult in grinding open the lid and mix with a spoon and again grind for 2 sec.)


5. Remove from the blender(mixee jar) add chopped mango pieces check the salt if required add some salt mix well to combine every thing and take it out in to a serving bowl.


6. Heat oil in a deep frying pan add mustard seeds and let them splutter then add broken dry red chilies. asafoetida swithch off the flame and add this seasoning to chutney mix well.
Serve with idli, dosa, pondali, curd rice, rice and dal(annam, muddapappu) enjoy the fresh mango pickle.


Hari Chandana P said...

Simply superb.. lovely step by step photos..looks awesome.. :)

Saritha said...

Wonderful pickle,u r just torturing us

Nithu Bala said...

This spicy pickle is too good..I'm gonna try this..thanks for sharing..

Priya Suresh said...

Slurppp tnagy pickle, makes me drool..truly tempting..

Shama Nagarajan said...

delicious pickle...i too made mango pickle today..but in a different way

Ms.Chitchat said...

A new version to me, would love to try this. Clicks are awesome.

Parita said...

Mouth watering!

Life is beautiful !!! said...

I am crazy about pickles and ur pickle episodes make me drool all the time :)

Unknown said...

wow..nice pictures..looks tempting..

Uma said...

I love, love this pachadi! came out sooo delicious Rekha!! Yum..

Technology said...

excellent pickle......thanks...

Raks said...

Looks mouthwatering really! Nice pickle,I want to try it out i hav in hands too!

Dori said...


Indian Khana said...

U r making me all tickle with these pickles...yummy....

San said...

Who will say no to mango pickle esp it's taste with curd rice hmmm irresisitible .Lovely pics.

Malar Gandhi said...

Whooo, absolutely love it, very authentic, and inviting pachadi.

Jayanthy Kumaran said...

Hy Rekha,
I'm a great fan of Andhra recipes...Glad I found your space...Happy to follow u. Do drop in at my space.