Mamidikaya Kobbari Pachadi | Mango Coconut Chutney | How to Make Mango Coconut Chutney

Pickles & Chutneys | vegetarian

  • Prep Time 3 Mins
  • Cook Time 3 Mins
  • Servings 8


  • 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)
  • 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


  1. Roast the groundnuts to a nice brown and keep aside.
  2. Grind the groundnuts with green Chillies, Garlic, Zeera and Salt coarsely.
  3. Add the fresh coconut pieces and Kothimir to the coarsely ground mixture and grind a little. Keep it coarse.
  4. 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.
  5. Fry the Seasoning ingredients except Curry Leaves to a nice crisp brown colour. The seasoning is ideal in this way.
  6. 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.
  7. If the Pachadi does not taste sour enough, mix some grated mango .This Pachadi tastes very nice with hot Ghee and rice.