November 6, 2009

Magai Chutney

Magai Pachadi/Chutney is made of Magai Uragaya/Pickle. This Chutney goes extremely well with Plain Dosa and Mysore Bonda  . In my childhood when ever my mom makes this chutney for dosa, I used to eat one extra dosa for this chutney. Usual my mom makes this chutney with old magai, i.e. last year's or previous year's left over magai, but now I am making it with fresh magai. 

I know that many people don't understand what Magai is; magai is another variety of Mango Pickle. And it is made of dried mango slices. They cut the mango into thin small slices, then they add sufficient salt, little turmeric and store it in a ceramic bottle for 3 days, on the 4th day, they take out the pieces, squeeze little bit, and keep the slices sun dry for 2 or 3 days. They also keep the squeezed out juice for sun dry for half day/ 1 day. Then they mix these sun dried slices with spices, oil, and the juice. By then Magai is ready to eat. If we store it carefully, it will be good for at least 2 years. We can directly eat this magai with white rice and ghee. To serve with any Tiffins like idly, dosa, upma, or vada, we make that magai pickle into magai chutney. 


Magai Pachadi - 1 cup
Green Chilli - 10 or 15
Coriander Leaves
Yogurt - 1/2 cup
Salt - to taste
Chopped Onion - 1/2 cup


Take a mixie jar, add magai pickle ( Mango) , green chilli, coriander leaves, yogurt and make into a fine paste. If required add very little water.

Store this chutney in a air-tight container and refrigirate.

This will be good for 15 to 20 days.


Just before serving, take 1 tbsp of cutney in a separate bowl, add luke warm water to get the consistency you want, add chooped onion, and salt (if required) and serve with dosa.



Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at