Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi
Kacche Aam aur Nariyal Chutney, a South Indian, Andhra style, spicy chutney recipe, made without using tamarind, but only with few fresh ingredients. Recipe below has step wise pics and tips.
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)
- 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
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.