Recipe Cooked, Photographed and Written by Praveena
PrepTime:5 mins MakeTime:10 mins Cuisine:Indian
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.
Other 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 / RawMango-Spinach Dal / Lentil Stew
Possible Alterations for the recipe, ‘Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi’:
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.
Frozen grated coconut can also be used, but for best results fresh coconut is preferred.
The 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 / 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 gaurantee, 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 )
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
- 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
- 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
- Dry Red Chillies
- Fresh Curry Leaves
- Hing / Inguva / Asafoetida
Step wise pics Procedure for ‘Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi’:
- 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 upto 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.
- 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.
Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi
- Small Frying Pan / Sauce Pan (for stove-top method)
- Spice Blender / Grinder / Mixie.
- 1 cup Coconut Pieces / Grated (fresh / frozen)
- 1 cup Raw Green Mango / Mavidikaya (pieces / grated)
- 5 tablespoons Cooking Oil
- 2 teaspoon Salt (as per taste)
- 12 leaves Fresh Curry Leaves
- 20 count Dry Red Chillies / Yendu Mirchi (long variety)
- ⅛ cup Hot water
Ingredients for Tempering:
- 1½ tablespoon Urad dal / Gota / Minappappu
- 1½ tablespoon Chana Dal / Senagapappu
- 1 teaspoon Methi / Fenugreek Seeds / Menthulu
- ¾ tablespoon Rai / Mustard Seeds / Aavaalu
- ½ teaspoon Turmeric Powder
- ½ teaspoon Hing / Inguva / Asafoetida
- Wash, peel & chop the mango. Scoop off the fresh coconut and chop into pieces. Get the dry red chillies ready.
- Put a frying pan / sauce pan on stove top under medium flame. Pour 3 tablespoons of oil, let it heat.
- Add all these>>> urad dal / minappappu, chana dala / senagapappu, jeera / cumin seeds, mustard seeds / aavalu, fenugreek seeds / menthulu, tumeric powder, hing / inguva. Stir fry until they turn light golden colour.
- Add the curry leaves and dry red chillies. Switch the flame off immediately, fry them until the chillies turn brown in colour. Remove the pan from stove, let it cool to room temperature.
- Leave a tablespoon of tempering aside. Into a spice grinder / mixie, add these>>>> salt, all of the coconut pieces, raw mango pieces, remaining oil, rest of the tempering. Coarsely blend everything by adding hot water in between for required consistency.
- Transfer the coarsely ground chutney into a serving bowl. Top it up with the remaining tempering which we kept aside. Done!!
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