Simple no-cook Andhra Style Mamidi Allam Pachadi recipe with step-wise pictures. Maa Inji Chutney or Mango Ginger Pickle is so flavorful and delicious!
By now most of you must have guessed, I am doing a mini-series of pickles this week on my blog. Yesterday, I shared Andhra style tomato avakaya recipe and today’s recipe is Mamidi Allam Pachadi. Mamidi Allam Pachadi (Telugu) Maa Inji Chutney (Tamil) is a super flavorful, simple yet really delicious instant pickle recipe from my mother’s kitchen. As I have shared in my other pickle recipes, walk into any household in Andhra during peak summers – you will see the kitchen busy with pickle preparations. While Avakaya or Gongura are time-consuming and are made to preserve for over a year, there are a lot of instant pickles recipes too.
Mamidi Allam or Maa Inji or Mango Ginger, is a rhizome that belongs to the ginger family but has a very distinct taste of raw mango. Imagine cutting into a piece of this Mango Ginger and the fragrance of mango wafting in the air! It is not easy to find and is not available all through the year. So when I spotted some, I had to pick it up!
There are many ways to make this Mamidi Allam Pachadi and this one here is the easiest of all. There is literally no cooking anything at all. Just blend ingredients together, check for balance and temper it. Your pachadi or chutney is ready. It stores well for over a month in an airtight jar in the fridge and it goes really well with Sambar rice, Rasam rice and Curd Rice. I just love it with hot idlis too!
How to make Mamidi Allam Pachadi | Maa Inji Chutney | Mango Ginger Pickle –
Detailed step-wise picture recipe of making Mamidi Allam Pachadi | Maa Inji Chutney | Mango Ginger Pickle –
1. Wash and clean the mango ginger. Scrape off the skin and pat them dry.
2. In a mixer jar add chopped mango ginger, turmeric powder and salt as needed.
3. Blend into a smooth paste.
4. Add powdered jaggery and tamarind pulp. Pulse again for 1 or 2 times.
5. Next add red chilli powder and pulse again until it is evenly mixed.
6. Meanwhile heat oil in a pan. Add mustard seeds, split dried red chillies and as they splutter, add asafoetida.
7. Add this to the prepared chutney and mix well.
8. Store in an airtight container in fridge for upto a month.
- Adjust spices as per preference.
- To make tamarind pulp, I boil tamarind in water and extract the pulp.
Reach out to me at email@example.com! Also follow me on:
Facebook – Cooking From Heart
Pinterest – Cookingfromheart
Instagram – Cookingfromheart
Twitter – Cookinfromheart