Mamidikaya Kobbari Pachadi | Andhra Style Raw Mango Coconut Chutney
Learn how to make Andhra Style Mamidikaya Kobbari Pachai recipe – Raw Mango Coconut Chutney, best accompaniment to hot rice and ghee!
Equipment
- Small Fry Pan
- Blender/Mortar-Pestle
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 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
Instructions
- 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.
- Store in an airtight container in fridge for upto 3 days. Serve with hot rice, ghee and potato fry.
Notes
- 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.
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