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

Ingredients:

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)

Procedure:

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.

Tips:

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.