Mamidikaya Kobbari Pachadi | Mango Coconut Chutney | How to Make Mango Coconut Chutney
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The Telugu people make this delicious Pachadi (Chutney) with raw Mango, Coconut ground together and seasoned in the most aromatic and flavourful way. This Pachadi is a tasty combination with rice, or Idlis, or Dosas. It’s simply heavenly, and beyond words, when eaten with rice and hot melted ghee.
This summer special mango Coconut Pachadi takes just three minutes to prepare! Anyone with a little knowledge about cooking will know how to make the Mango coconut Pachadi.
The way I am demonstrating for you, I assure you it will not get watery after sometime. You know it usually happens with you! This Pachadi keeps its stiff consistency and is great to be mixed with rice.
You may also like this recipe Tomato Curry Leaves Chutney
Mango Coconut Pachadi can be made in two or three ways. I have given all those details in the Tips below. Do look through the Tips.
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Tips
Mango:
• The ratio of Mango and fresh Coconut should always be 1:3. That is, the fresh coconut pieces should be three times the weight of the mango pieces. This stands only if the mango is sour enough. If it is not, then you may mix in more grated mango after the Pachadi ready.
Green Chilli/ Dry chilli:
• Usually this Pachadi is made with Dry red Chillies. I have used hot green Chillies.
• If you like to use dry red chillies, you may grind the chillies along with the groundnuts.
Groundnuts:
• The two spoonfuls of groundnuts that are used in the Pachadi are actually very useful. The groundnuts prevent the Pachadi from becoming watery and runny!!!
• The quantity of groundnuts should be controlled. Otherwise this Pachadi will taste like the usual Chutney eaten with tiffins.
Mamidikaya Kobbari Pachadi | Mango Coconut Chutney | How to Make Mango Coconut Chutney - Recipe Video
Mamidikaya Kobbari Pachadi | Mango Coconut Chutney | How to Make Mango Coconut Chutney
Prep Time 3 mins- Cook Time 3 mins
- Total Time 6 mins
Serves 8
Ingredients
- 1 1/4 Cup Fresh Coconut
- 6-8 Green Chillies
- 1/2 tbsp Cumin(Zeera)
- Salt (as per taste)
- 6-7 Garlic
- 2 tbsp Groundnuts
- 1/2 Cup Sour Raw Mango Pieces
- 1 Kothmir (small bunch)
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For Seasoning:
- 2 tbsp Oil
- 1 tbsp Mustard Seeds(Rai)
- 1 tbsp Chana Dal (Bengal Gram)
- 1 tbsp Urad Dal (Black Gram)
- 2 pinches Heeng (Asafoetida)
- 1 tbsp Ginger (grated)
- 2 Dry Chillies
- 1/2 tbsp Turmeric(Haldi)
- 2 Sprigs Curry Leaves
Instructions
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Roast the groundnuts to a nice brown and keep aside.
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Grind the groundnuts with green Chillies, Garlic, Zeera and Salt coarsely.
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Add the fresh coconut pieces and Kothimir to the coarsely ground mixture and grind a little. Keep it coarse.
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At the end, add mango pieces and grind. If you grind in this order,
the different ingredients will grind well and also retain their individual flavours.
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Fry the Seasoning ingredients except Curry Leaves to a nice crisp brown colour. The
seasoning is ideal in this way.
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Lastly add the curry Leaves and Turmeric and take down taking care that turmeric does not
get burnt. Mix the hot seasoning into the ground Pachadi.
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If the Pachadi does not taste sour enough, mix some grated mango .This Pachadi tastes very nice with hot Ghee and rice.
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