Mamidikaya Kobbari Pachadi | Andhra Raw Mango and Coconut Chutney

Continuing with the mango mania theme, here is the recipe for Mamidikaya Kobbari Pachadi, a simple raw mango and coconut chutney from Andhra Pradesh. This raw mango chutney is a great favourite of my father and so is made at least once a week in my home.

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I had first published this recipe in December 2012, and am updating it now with a recipe card and new photos.

If you love raw mangoes, do try my recipes for Methamba | A Sweet and Tangy Mango Relish from Maharashtra, Mavinakayi Tambli | A Raw Mango and Yogurt Gravy from Karnataka, and Mamidikaya Mukkalu | An Instant Mango Pickle from Andhra Pradesh.

Recipe for Mamidikaya Kobbari Pachadi | Andhra Raw Mango and Coconut Chutney

Serves: 4

Time: 10 Minutes

Ingredients

1. Fresh Coconut Pieces – 1/4 Cup (~30 gms)
2. Raw Mango Pieces – 1/4 Cup (~50 gms)
3. Udad Dal – 2 tbsp
4. Hot Red Chillies – 3
5. Salt to Taste
6. Turmeric – 1/8 tsp
7. Oil – 1/2 tsp
8. For Tempering
   1. Mustard seeds – 1/4 tsp
   2. Red Chilli – 1
   3. Oil – 1/2 tsp

Method to Make Mamidikaya Kobbari Pachadi

1. In a small kadai or ladle, heat 1/2 tsp oil.
2. Add udad dal and stir-fry till golden brown.
3. Add red chillies and fry for 15 secs.
4. Transfer to a plate and let the dal and chillies cool.
5. Grind the coconut pieces, mango pieces, fried udad dal, red chillies, salt, and turmeric.
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6. Add water as required and grind to the consistency of a thick, slightly coarse paste.
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7. Take out the pachadi in a bowl.
8. The Tempering
   1. In a ladle, heat 1/2 tsp oil.
   2. Add mustard seeds and wait till they crackle.
   3. Add red chilly and stir-fry for a few seconds.
   4. Add the tempering to the Mamidikaya Kobbari Pachadi.
   5. Mix well.
9. Serve the pachadi with hot rice and some sesame oil.

Tip

• The mango must be khatta (sour) and the red chillies must be spicy. Otherwise the pachadi will be very bland. 🙁

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Andhra Raw Mango Coconut Chutney

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Mamidikaya Kobbari Pachadi | Andhra Raw Mango and Coconut Chutney

Aruna

Mamidikaya Kobbari Pachadi is a tangy, nutty raw mango and coconut chutney from Andhra Pradesh. Just mix a dollop of this pachadi and a little ghee or sesame oil with hot rice, and eat it at the start of the meal.

3.50 from 2 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Accompaniment, Chutney, Pachadi

Cuisine Andhra, Indian, South Indian

Servings 4 People

Ingredients

  

1x2x3x

• 1/4 Cup Fresh Coconut Pieces (~40 gms)
• 1/4 Cup Raw Mango Pieces (~50 gms)
• 2 Tbsp Udad Dal
• 3 Hot Red Chillies
• Salt to Taste
• 1/8 tsp Turmeric
• 1/2 tsp Oil

For Tempering

• 1/4 tsp Mustard seeds
• 1 Red Chilli
• 1/2 tsp Oil

Instructions

 

• In a small kadai or ladle, heat 1/2 tsp oil.
• Add udad dal and stir-fry till golden brown.
• Add red chillies and stir-fry for 5 secs.
• Transfer to a plate and let the dal and chillies cool.
• Grind together the coconut pieces, mango pieces, fried udad dal, red chillies, salt, and turmeric into a coarse paste using some water.
• Transfer the Mamidikaya Kobbari Pachadi in a bowl.

The Tempering

• In a ladle, heat 1/2 tsp oil.
• Add mustard seeds and wait till they crackle.
• Add red chilly and stir-fry for a few seconds.
• Add the tempering to the Mamidikaya Kobbari Pachadi.
• Mix well.
• Serve the pachadi with hot rice and some sesame oil.

Notes

• Use sour (khatta) raw mangoes, else this pachadi will be bland. 

Keyword Kobbari Mamidikaya Pachadi, Mamidikaya Kobbari Pachadi, Mango Coconut Chutney, Raw Mango Coconut Chutney

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!