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Raw Mango – Coconut Chutney / Mamidikaya – Kobbari Pachadi

South Indian, Andhra style, spicy chutney recipe, made without using tamarind, but only with few fresh ingredients.

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’:

raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.

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.

I have used Guntur Variety of Long Red Dry Chillies, while you might even use byadagi variety / boriya variety which are dark round short.

The quantity for byadagi variety would be the same as mentioned in the ingredients list. But for boriya (short round chilly) variety the quantity would double.

Instead of dry red chillies, you might absolutely use same count of fresh long green chillies. Or else go for half of dry red and half of fresh green chillies. Obviously, the colour of the chutney might vary.

In case you wish to reduce the amount of oil, you might use only half of oil mentioned. And go for hot water, while grinding the chutney.

raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.

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 IdliDosaUthappamUpma, 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 )

raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.

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

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raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.

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
raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.

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

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.
raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.
Transfer the coarsely ground chutney into a serving bowl, top it up with the remaining tempering which we kept aside. Done!!

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 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.

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.
raw mango coconut chutney / mamidikaya kobbari pachadi. South Indian, Andhra style spicy recipe for rice, made without using tamarind.

Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi

VegCookBook by Praveena
South Indian, Andhra style, spicy chutney recipe, made without using tamarind, but only with few fresh ingredients.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Accompaniment, chutney, Condiment
Cuisine Indian, South Indian
Servings 1 heaped cup

Equipment

  • Small Frying Pan / Sauce Pan (for stove-top method)
  • Spice Blender / Grinder / Mixie.

Ingredients
  

  • 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)
  • cup Hot water

Ingredients for Tempering:

  • tablespoon Urad dal / Gota / Minappappu
  • 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

Instructions
 

  • 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!!

Notes

Please see the MAIN POST for step wise PICS & recipe TIPS.
Keyword andhra style chutney recipe, how to make chutney with raw green mango, mamidikaya kobbari pachadi, mamidikaya kobbari roti pachadi, raw mango chutney recipe

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4 comments

    1. Please don’t ever add water, hot or cold. Add extra oil, and use the same oil for grinding. That way, you need not refrigerate it.

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