Learn how to make Andhra Style Mamidikaya Kobbari Pachai recipe – Raw Mango Coconut Chutney, best accompaniment to hot rice and ghee!
Mamidiakaya Kobbari Pachadi is an Andhra special chutney recipe made with raw mangoes and fresh coconut. In our household, we always used to stock fresh Avakaya, Magaya, Gongura and Pandu Mirapakaya Kaaram every summer and it used to last us a whole year. All these Andhra special pickles are called “Nilavu Pachadlu” meaning those that can be stored/preserved. Apart from these, my mom and aunts make regular fresh chutneys that can be mixed with rice and today’s recipe is one such easy accompaniment to rice.
Kobbari Mamidikaya Pachadi
Mamidikaya means Raw Mango and Kobbari means Coconut in Telugu. Pachadi literally means fresh chutney and this Mamidikaya Kobbari pachadi specifically is made with two main ingredients of raw mango and coconut along with tempered red chillies. Traditionally, these fresh chutneys are made in mortar & pestle and are also called as Roti Pachadi. All it needs is a cup of hot rice and homemade ghee!
Though there are many recipes, this version that I am sharing is how we have always made this Andhra Style Raw Mango Coconut Chutney at home. You can adjust the amount dried red chillies depending on how sour the mangoes are and your spice preference. If you are not a fan of red chillies, you can use green chillies but also add a handful of fresh coriander leaves.
Storing & Serving Suggestions
As fresh coconut is used in making this Mamidikaya Kobbari Pachadi, it is best consumed the same day. Always use a fresh spoon and not bare hands to remove the chutney from blender or serve it. You can store in it an airtight container and refrigerate it for upto 3 days. Kobbarikaya Mamidi Pachadi is best served with hot rice and ghee. I always made something crispy like Bangaladumpa Fry to go along with it.
Check out other Andhra Special Pickles and Chutneys
How to make Mamidikaya Kobbari Pachadi | Andhra Style Raw Mango Coconut Chutney
Mamidikaya Kobbari Pachadi | Andhra Style Raw Mango Coconut Chutney
- Small Fry Pan
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- ½ cup Grated Raw Mangoes without skin
- ¼ cup Grated Fresh Coconut
- 8-10 Dried Red Chillies Guntur
- ½ teaspoon Mustard Seeds
- ⅛ teaspoon Methi/Fenugreek Seeds
- 2 teaspoon Oil
- ¼ teaspoon Asafoetida
- Salt as needed
- In a small fry pan heat 2 teaspoon oil. Add ½ teaspoon mustard seeds, ⅛ teaspoon methi/fenugreek seeds and let them splutter.
- Add ¼ teaspoon asafoetida and 8-10 dried red chillies. Fry on low flame until the red chillies are crispy and change to a deeper red color. Remove from heat and let it cool down completely.
- In a blender first add the tempered ingredients (red chillies, mustard seeds & fenugreek seeds along with the oil) and salt as needed for the chutney. Blend into a not so coarse powder.
- Now add ½ cup grated mango and ¼ cup fresh grated coconut. Pulse through a few times until the chutney is blended well. If it is too dry, add a tablespoon of water and not more.
- Remove from the blender using dry spoon. It is optional to temper again with mustard seeds.
- Adjust the number of red chillies depending on how sour the mangoes are.
- It is important to grind the roasted chillies first else with fresh coconut & raw mango, it will not get blended properly.