Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi

Recipe Cooked, Photographed and Written by Praveena

PrepTime:5 mins   MakeTime:10 mins   Cuisine:Indian

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Spring (summers) & Mangoes go hand in hand. And whenever I see raw green mangoes my taste buds get tickled and lure me to make something spicy.

Though I made many other recipes during this year’s spring-summer time. This is my new favourite above all those.

The mango that I used here seems to be yellow in colour, but it was actually very sour in taste. Hence, I proceeded to use it and the as usual the pachadi turned delectable.

Table of Contents:

1. Recipes from my blog, with ‘Raw Green Mango’:
2. Possible Alterations for the recipe, ‘Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi’:
3. How to serve, ‘Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi’:
4. Other recipes from my blog:
5. Step wise pics Procedure for ‘Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi’:
6. Tips:
7. Result:
8. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
9. Recipe Card & Print:

Recipes from my blog, with ‘Raw Green Mango’:

• Andhra Pesara Avakaya / Raw Mango & Moong Dal Pickle
• Mamidikaya Pappu / Raw Mango Dal
• Raw Mango Yogurt Dip / Mamidikaya Perugu Pachadi
• Mamidikaya Pulihora / Raw Mango Rice
• Mamidikaya Palakoora Pappu / Raw Mango Spinach Dal (Instant Pot, Stove Top) 
  

Possible Alterations for the recipe, ‘Raw Mango & Coconut Chutney / Mamidikaya Kobbari Pachadi’:

Which mango is better: Don’t go with the colour of the raw green mango, always taste a small piece before using it. Such chutneys need to have sour mango pieces ONLY.

To use frozen grated coconut: Yes, it can also be used, but for best results fresh coconut is preferred.

Amount of red chillies to be used, can reduce or increase depending upon how sour the raw mango is.

How to serve, ‘Raw Mango & Coconut Chutney / Andhra Mamidikaya Kobbari Pachadi’:

When this chutney is served as an accompaniment with plain rice, mix with hot steamed plain rice and top up with a spoonful of homemade desi ghee / butter. I can surely guarantee, that your taste buds would dance out of satisfaction. 🙂

Next option is to serve as a condiment with any South Indian style breakfast recipes like Idli, Dosa, Uthappam, Upma, etc. But, as you see in the pics, the original chutney is meant for rice hence its ground coarsely and thick in consistency.

So, while serving with breakfast items, you might add little curd (or) warm water to make it thin in consistency.

As shown in the below picture, We had this chutney as a condiment for ‘Saggubiyyam Dosa / Sago Crepe’ (Recipe Link⇒  Saggubiyyam Dosa / Sabudana (Sago) Dosa )

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My Chutney recipes collection⇒  Chutney / Pachchadi / Dip

Powder / Podi recipes collection⇒  Powder / Podi

Breakfast recipes collection⇒  Breakfast / Tiffin

Daily Meal Platters collection⇒ Bhojanam / Thali / Meal Platter

Related Posts:

• Fresh Coconut Chutney Powder (Oil Free)
• Coconut & Almond Chutney / Kobbari & Badam Pachadi
• Coconut Spicy Red Chutney
• Mint-Coconut Chutney / Pudina-Kobbari Pachchadi
• Kobbari Annam / Coconut Rice

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Ingredients:

• Coconut Pieces / Grated – 1 cup (fresh / frozen)
• Raw Green Mango / Mavidikaya – 1 cup (pieces / grated)
• Cooking Oil – 5 tablespoons
• Salt – 2 teaspoons / as per taste
• Fresh Curry Leaves – 12 leaves
• Dry Red Chillies / Yendu Mirchi – 20 (long variety)
• Hot Water – half of ¼ cup

Ingredients for Tempering:

• Urad dal / Gota / Minappappu – 1½ tablespoon
• Chana Dal / Senagapappu – 1½ tablespoon
• Methi / Fenugreek Seeds / Menthulu – 1 teaspoon
• Rai / Mustard Seeds / Aavaalu – ¾ tablespoon
• Turmeric Powder – ½ teaspoon
• Hing / Inguva / Asafoetida – ½ teaspoon

Special Ingredients:

• Dry Red Chillies
• Fresh Curry Leaves
• Hing / Inguva / Asafoetida

Step wise pics Procedure for ‘Raw Mango – Fresh Coconut Chutney / Mamidikaya – Kobbari Pachadi’:

Tips:

• The Prep time given, is to pull out / separate the fresh coconut from its shell.
• Taste check: Always remember to taste check the raw mango before using for the chutney. The more sour the mango is, the more tastier the chutney turns out.
• Adjust the salt & spice as per your taste.
• This is a No ONION – No GARLIC recipe, and adding them would ruin the traditional taste of the entire chutney. So, please DO NOT ADD.
• I always prefer to add hot water while grinding the chutney for it to stay long.
• Storage: This chutney stays good at room temperature for 2 days. When you put it fridge, it tastes well for up to a week.
• But the chutney might turn a bit hard when put in fridge, so its better served after getting it back to room temperature. 
• If the chutney becomes thick, you can loosen by adding little oil (or) little hot water before serving.

Result:

• Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi, is coarse in texture, spicy in taste where the taste of green Mango steals the show.
• It is generally used as an accompaniment for plain rice or as a condiment for any breakfast items like idli, dosa, upma, uthappam, etc. 
• We had this chutney as a condiment for Saggubiyyam Dosa / Sago Crepes (Recipe link⇒ Saggubiyyam Dosa / Sabudana (Sago) Dosa) , as shown in the last pic below.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

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Recipe Card & Print:

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