Chutneys as side dish recipes

Hyderabadi kairi ki chutney (Raw mango chutney)


Hyderabadi kairi ki chutney or Kacchae aam ki chutney (raw mango chutney) is a quick and tasty condiment which you can enjoy in mango season. Even a simple meal becomes more scrumptious and extraordinary with this chutney. This raw mango chutney is so easy and quick to prepare and all you need is a good sour raw mango. There are many minor variations of this chutney in each home and even between different places in Andhra Pradesh. I have already shared one which is my home style. I am preparing this raw mango chutney in Hyderabadi style.


Gongura pachadi/chutney


Gongura pachadi is a very famous chutney in Andhra Pradesh and a special delicacy for vegetarians in Andhra cuisine. Gongura is widely consumed in Andhra Pradesh and is very popular for its dishes in homes, restaurants and many food joints. Sorrel leaves are called Gongura in Telugu, pulicha keerai in Tamil and ambaadi in Marathi. We call it at home as ambadi ki bhaji.


Rayalaseema style mango chutney


This mango chutney is different from other chutneys as it is not ground. You can keep for a long time in the fridge. I love this chutney very much as a side dish. Whenever it is season for mangoes, this will be in demand for me. It goes well with rice as a side dish or can be used as a pickle. In Andhra, it is made differently in each place and has a very sour taste.