Kobbari-Mamidikaya Pachadi – Coconut-Raw Mango Chutney


The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being Pachi Mamidikaya – Kobbari Pachadi.

Coconut-Mango Chutney Recipe

Raw Mango-Coconut Chutney, is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.

This humble pachadi with a tangy-sweet flavor due to the mango and coconut and subtle spice taste of the green chillis, is prepared by grinding raw mango pieces with grated fresh coconut and green chillis and infused with a seasoning of mustard seeds, fresh curry leaves and asafoetida.

kobbari-mamidi pachadi

Coconut Mango Chutney

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  raw mango
  •   coconut

 Ingredients

  •   1 cup of freshly grated coconut (you can also cut the coconut into thin slices)
  •   ½ cup fresh green raw mango pieces – peeled (if the mango is too tangy reduce to ¼ cup)
  •   3-4 green chillies (increase or decrease to suit your spice level)- saute the green chillis in a tsp of oil for a few seconds
  •   salt to taste
  • For tempering:

  •   1 tsp mustard seeds
  •   8-10 fresh curry leaves
  •   big pinch asafoetida
  •   1 tsp oil
  •   3/4 tsp split black gram (minappa pappu) – (optional)
  •   1 dry red chilli (optional)

Method for making Coconut Mango Chutney

Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)
Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.

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22 thoughts on “Kobbari-Mamidikaya Pachadi – Coconut-Raw Mango Chutney

  1. last time I called home, this is what mom said she made :):)
    I so love that leaf bowl sailu…..

    Yes,Santhi, simple,convenient and environment friendly leaf bowls. 

  2. Hi Sailu…
    I just came to the site to tell u that it was time for a new post..n u already have a mouth watering recipe ready here..!!!
    I nearly forgot abt this pachadi after coming to the US…gurthu chesinanduku chaala thanks…:-). Kaani ikkada cheyyagaluguthano ledo thelidu..maa daggara ento pachi mavidikayalu dorakatledu 🙁
    Trying my best to get them.
    Akku bowl chaala bagundi….gudilo prasadam gurthu vasthundi ;-). meeru vaatini emani antaru..??

    Priya,nenu kuda aaku plate, aaku bowl untaanu..:) 

  3. Another trully amazing sounding dish Sailu [and that plate, i love that plate!]. I just love the combination of flavours on the ingredients list like the raw mango (sour), chillies (hot), coconut(well, coconut?)… sounds really interesting.

    You will love the flavor for sure,Mae. Imagine a tarty-sweet-spice taste…:) 

  4. Hi sailu mee mamidikaya kobari pachadi channa yummy ga kanipistondi adi nijangane prasadam excellent presentation:)

    Maa amma eppudu chestu untaru ee pachadi I love it.I have to give a try.

    Thank you,Tanuja..:)

  5. Coconut-mango chutney yum!! My mother always made this as a combination with vada and I follow her footsteps now. I add a little bit of lemo though just to make it a little tart as the mangoes that we get here are a little bit on the sweeter side..

    Arjun,I do make this with vadas and garellu sometimes.

  6. You reminded me of my home,we call it Manga Chammanthi,and even without the tadka it tastes excellent,nice to eat with rice or dosa and idli,even with vadas!

    Your right,Sumitha.Even without tadka/poppu the pachadi is delicious! 

  7. My mom makes this too. How happy I were when I see this in my school lunchbox! I almost lick my lunchbox clean. She makes it using stone mortar and you are right, the taste of blender ground chutney is never the same.

    Yes,RP, I dont know the reason why the taste varies so much due to the grinding process….but its just delicious either way anyway..:)

  8. What a lovely recipe Sailu. And I am totally in love with the bowl. It brought back lots of memories of temple meals and functions at my native place. I dont know why we are so eager to give up these environment friendly items and opt for plastic.

    Ashwini, I love these environment friendly cute leaf bowls too. We should encourage the use of these leaf bowls and try to give up on plastic bags. 

  9. Sailu, this is an amazing coincidence!! we were invited to lunch this weekend to an andhra family’s house and this pachadi was served along with many other delicious dishes. It was sooo good. I ate more than my fair share and also shamelessly asked for a doggie bag to take home more and indulge!

    cheers!

    I am sure the hosts were more than happy to pack the chutney to carry back home. Its not your fault, the recipe is such ..:)

  10. Oh! How did I miss this blog???? Mango-Coconut chutney!! The best of all! you call chutney, pachadi in telugu? Or is it cos of the poppu?

    Yes, most chutneys we call as pachadis and vice-versa.

  11. Pingback: Vindhu » Maamidikaaya pachadi (Mango chutney)
  12. hi sailu,

    can you give me a recipe for indian gourd(dondakaaya) pachadi? This was a favorite of mine back in India. In our house, we made it raw and not cooked.

    thnx, love the blog and the recipes.

    Sure will blog dondakaya pachadi sometime, Raj and am glad you love my blog..:)

  13. Thank you. I’m trying to get my wife to appreciate indian cooking although I have to cut down on the spices and the kaaram so she can enjoy the indian dishes. My ultimate goal is to have my wife cook a good indian dish so I as well as my mom who’s visiting us in a few weeks will give her the stamp of approval! 🙂

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