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


  • Kalyan

    Photos are fantastic and mouth watering as usual.

    thanks for recipe ๐Ÿ™‚

  • padmaja

    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!!

  • Asha

    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!:)

  • viji

    Looks yummy sailu. Viji

  • anusharaji

    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™

  • Paz

    Anything with mangoes, I love! Beautiful photos as usual! Have a great week, one and all!


  • Sukanya

    Hi..that is a different recipe…Nice presentation. Beautiful picture….apt dish for mango.

  • Lata

    Looks Yummy. I will definitely try that this summer.

  • sia

    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…

  • Mishmash!

    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™‚


  • archana

    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 .

  • indosungod

    that is one super chutney to tingle the taste buds. Mango trees in your backyard look truly eye pleasing. A small vision of home.

  • Shammi

    May I correct you – your chutney DOESNT lack visual appeal! Quite the opposite, as I’m drooling on my keyboard now! ๐Ÿ™‚

  • Sharmi

    waw nice pachadi, going to make it tomorrow. lovely entry.

  • roopa

    wow nice steps and description with fantastic photos. Will try this pachadi next time i get mangoes

  • shaheen

    That is one photgenic pachadi. Keralites makes a similar one but with green chilies and no coriander.

  • Cynthia

    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.

  • Nabeela

    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™‚

  • Sadhika

    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.

  • RawLifestyle-Caroline

    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…


  • Makeup

    I love! Beautiful photos as usual!

  • mrudula

    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………….