Pachi Mamidikaya-Kobbari Pachadi – Raw Mango-Coconut Chutney

Earlier, I had blogged a pachadi recipe using green mango and fresh coconut, kobbari mamidikaya pachadi. Today, I’m blogging another version of this pachadi, a traditional Andhra summer favorite.

This humble, brown zesty chutney that lacks visual appeal comes from a favorful combination of fresh coconut and raw mango (both from my backyard garden) with a pleasant sweet-tangy flavor, the red chillis and spices providing the necessary kick and freckled with an aromatic seasoning of curry leaves. Magical raw food at its best, pachadi lovers would relish.:)

Its an easy task putting it all together. Just make sure you don’t burn the spices and use a slightly tangy variety of mango like suvarna rekha as the coconut itself is sweet with only red chillis providing the spice. You wouldn’t want a sweet pachadi but a concoction that is sweet, tangy and spicy.

Mamidikaya Kobbari Pachadi Recipe

Preparation: 20 mts

Serves 4-5 persons

Cuisine: Andhra



1 cup of freshly grated coconut

3/4 cup raw mango, peeled and grated (if mango is too tangy reduce)

1 1/2 tbsps coriander seeds

3/4 tsp cumin seeds

5 dry red chillis (increase or decrease to suit your spice level)

7-8 garlic flakes

14 -15 curry leaves

salt to taste

1 tsp oil

For tempering/poppu/tadka:

1/2 tsp mustard seeds

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear

1/2 tsp oil

1 Heat oil in a pan. Add cumin, coriander seeds and red chillis and fry them for 2 mts on medium heat. Add the garlic flakes and curry leaves, fry for another mt. Remove from pan and cool.
2 Once cool, grind the spices to a coarse pwd and then add the grated coconut, mango and salt and grind to a coarse paste by adding very little water. A stone mortar is recommended to crush them but you can use a blender too.
3 Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them for a few seconds till the flavors come out.
4 Turn off heat and add the seasoning to the ground mango-coconut pachadi and combine.
5 Serve with hot steamed rice and ghee.

My entry to Lakshmi of Veggie Cuisine RCI food blogging event hosted by Latha of Magic Masala.

Pachi Mamidikaya-Kobbari Pachadi – Raw Mango-Coconut Chutney

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  raw mango


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

  1. Hi Sailu!!

    How r u doing?
    Loved u’r mango trees in your backyard and a simple chutney which tastes amazing!! Hope we get that kind of raw mangoes here!!

  2. Mango tree in the backyard and now a mango chutney!! I HATE YOU!!;D
    No, I don’t get green mangoes here, so I will just sigh looking at it!:)

  3. chustunte noru vurutundi
    esp i like the talimpu/tempering (perfect) ๐Ÿ™‚
    and those mangoes other day are wow
    we have it in india…miss it a lot ๐Ÿ™

  4. u surely having fun with all those mangoes from ur garden and i am going green with envy here ๐Ÿ™‚ i have to rush to closest indian store for raw mangoe, i hope they still have some left for me!
    stunning pictures…

  5. Sailaja, there are very few blogs that capture the glamour and beauty of the indian dishes and spices in the most charming and tempting way and yours is definitely one among them…even a simple chutney looks so appealing in your pics ๐Ÿ™‚


  6. Hi Sailaja,
    This is my first time to your blog and I regret for not coming here earlier.
    You have such wonderful recipes and lovely photographs. The pachadi is looking so tempting .

  7. Lacking visual appeal? My dear Sailu, it is definitely not lacking in visual appeal because I would L-O-V-E to have some right now the rice you have there and some dal.

    I’ve seen this combo before on other sites and I must give it a try. Tasty.

  8. I just wanted to let you know that I made your Green Mango Rice(maamidikaya pulihara) and it was awesome, better than another version I used to cook from.
    Thank you for posting such awesome recipes ๐Ÿ™‚

  9. Dear Sailu,
    Just to let you know, I tried this recipe and it turned out yummmmmmmmmmmmmm. My hubby had an extra dosa today and me too. Thanks for giving me a different outlook to cooking, I was getting bored cooking Kerala food daily.

  10. You said the chutney was raw…but the first step is to heat oil in a pan and fry the coriander, cumin, red chillies, garlic flakes, and curry leaves.

    Have you tried keeping those raw? How would it affect the taste? I would assume the raw taste would be stronger and requires less of each ingredients…


  11. hi sailu,
    i like all of ur and coconut chutney is awesome.
    chaala……………………………….bagundhi.the photos u take ,
    i feel like having that as soon as i can.he he he………….

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