Mamidi Kobbari Pacchadi(Raw Mango Coconut Chutney)

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Even though I'm not a big fan of Indian summer, there are few things that I love about it.You can guess..One of it is Mangoes.These sweet n juicy fruits are my most favorite. Another fruit is fresh Taati munjalu (Taddy palm fruit).I miss the taste of Indian mangoes in US.Even though there are variety of mangoes available here they are nothing compared to what's available back home.

When the mango season starts,initially the crop of raw mangoes available are not good for year around pickle. But people savor them in various ways.They are used for fresh pickles which are good for few days- weeks.This recipe is one of that kind. Because of the presence of coconut it will stay good for couple days. Anyway this chutney is so delicious it will be over in a day.

In US, I  find raw mangoes year around and most of the time they are sour.I make a variety of dishes with the sour mangoes like chutney, pulusu, pulihora (Rice dish), charu/Rasam etc. and this pickle is my husband's favorite.

In this recipe another ingredient I used is grated coconut.This would  balance the sourness of mango.I used frozen grated coconut as I like that it would blend in perfectly smooth.Most of the raw coconuts available in US are hard and dry. So I always keep the frozen coconut handy.

                                   

The proportions I used in the recipe are perfect for my palette in terms of sourness.If you think it's too sour you can add little more coconut or vice versa.You can also add cumin seeds,minapappu (Urad Gota),senagapappu (chana dal) and grind as a variation.But I like to keep it simple and want to savor the fresh mango taste without dominating with spices.You can make this chutney with chilli powder or with green chillies.The only difference is color.Personally I like to use chill powder coz I like the red color.Use which ever you prefer or try both ways:-).

This pickle tastes good with steaming hot rice and ghee. Or go creative and spread it on a waeffle and eat. For my Kid I spread it on Roti for lunch box. Which ever way you eat, this mouthwatering chutney will make you go for it again n again.I also served fried chillies on the side for a spice kick.

Servings:

Four (4)

Total time:

20 minutes

Category:

Chutneys/Pickles

Author:

Praveena Gudipati

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

1 cup cut raw sour mango pieces 

1/2 cup grated coconut (I used frozen one)

Salt to taste

1 tablespoon chill powder or 4 green chillies

For seasoning-

2 tablespoon oil

1 teaspoon senagapappu(Chana dal)

1 teaspoon Minapappu (Urad gota)

2 red chillies

1/2 tsp Mustard seeds(Aavalu)

1/2 tsp Cumin seeds(Jeera)

few Curry leaves

Couple pinches of Turmeric

Mamidi Kobbari Pacchadi(Raw Mango Coconut Chutney) step-by-step Recipe with Photos

1. Peel the Mango and cut into small cubes suitable for grinding
   
2. Grate the coconut.I used pre-grated coconut
   
3. Grind Mango and coconut along with salt, chili powder. I use my Ninja Kitchen system, small cups for grinding chutneys, masalas etc. Here is the link to check it out 
Ninja Mega Kitchen System (Blender, Processor, Nutri Ninja Cups) BL770
4. Take the mixture into a bowl.
5. Heat a pan and take 2 tablespoons oil.
6. Add senagapappu(Chanadhal) first as it would take more time to brown. After 30 seconds add Minapappu(Urad dhal).When the dals  almost are brown add Aavalu(Mustard seeds) and Jeera. At this point also add broken red chilli and curry leaves.When the dhals are brown turn off the stove and add turmeric.
   
   
   
   
   
   
   
   
   
   
   
   
   
7. Add the seasoning to Pacchadi(Chutney).
   
8. Savor it along with Rice and Ghee or spread in on a waffle and eat. Spread the chutney on Chapati, roll it and give it to the kids.They will enjoy.
   
   
   
   

Tips: 

• You can also use red chillies in place of chili powder. Dry roast 5-6 red chillies and grind along with Mango and coconut.
• You can grind the mangoes when available and keep it in the freezer for later use.

More Raw Mango Recipes:

• Raw mango Soup (Mamidikaya pacchipulusu)
• Raw mango pulihora
• Coconut Chutney
• Cranberry Coconut Chutney
• Quinoa dosa
• Jowar Dosa
• Raw Mango Pulihora