Thursday, July 8, 2010

Mango Coconut Chutney/Kobbari Maamidikaya Pachadi

With the mango season almost done and the rains all over, mango coconut chutney is probably the apt recipe to write, more so as it goes well with the variety of snacks and south Indian Tiffin that we make on a regular basis in this season.

Preparation time: 10-15mins
Raw mangoes (pachi mamidikaya) 2
Fresh coconut (Pachi kobbari/hasi kobbri) 1 cup
Fresh Coriander 4 strands
Refined cooking oil 2 tsps
Mustard seeds 1 tsp
Black gram ( urad dal/uddi pappu) 1 tsp
Red chillies 2
Fenugreek seeds (methi/menthulu) ½tsp
Red chilli powder 2tsp
Curry leaves 4-5
Pinch of turmeric
Pinch of asafoetida (hing)
Salt to taste


Peel and cut the raw mangoes into cubes.

Grind to fine paste: Raw mangoes, fresh coconut, coriander, red chilli powder and salt to taste. Add a little water if required.

In a kadai/pan (bandli/mookudu), heat oil. Add mustard seeds and as they pop add the black gram, red chilies, curry leaves, fenugreek seeds and a pinch each of asafoetida and turmeric.

Once the tempering is done, season the above ground paste with this tempering.

Mango coconut chutney is done. Mango coconut chutney tastes well with dosa, idly, vada, poori or any other South Indian snack. It is also a good rice supplement.
Mango coconut chutney will stay good for around 5-6 hours, if refrigerated

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