Ugadi Pachadi-Family Recipe

This is my family recipe prepared during Ugadi and offers a twist to the traditional recipe.This is thicker,sweeter and creamier than the traditional recipe.

Preparation time 10 minutes 
Serves 1 cup of chutney
Serving Size 1 tablespoom
Calories Per Serving Approximately 37 per serving
Difficulty Easy

1 cup of fresh raw mango grated along with the skin
1/2 teaspoon neem  flowers(vepa puvvu)
2 tablespoon grated jaggery
1/4 teaspoon tamarind paste
1/4 teaspoon finely minced green chili
1-2 pinches salt
1 ripe banana
1/4 cup cashews+raisins soaked overnight in water
1 tablespoon slivered almonds and pistachios
1 teaspoon fresh grated coconut
1 teaspoon roasted dahlia/putnala pappu/roasted gram(optional)
1.Take the first 6 ingredients in a bowl.
2.Add 1 cup water and mix until jaggery is dissolved.
3.Grind the raisins, cashew and banana into a puree.

4.Mix the banana and mango mixtures.
5.Dry roast the pistachios and almonds and coconut in a pan(and dahlia if using) and sprinkle on top.

If you can handle more bitter and spice you can add more neem leaves and chili,you can also add red chili powder/sugar/dates for substitutes to each taste.
Unlike other chutneys,this one is eaten by itself.

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