There are few combinations that can rival the magic of raw mango and fresh coconut. One’s sharp and tangy, the other mellow and creamy. Together? They make one of the most beloved Andhra-style pachadis – Kobbari Mamidikaya Pachadi or Coconut Mango Pachadi. It’s quick, rustic, and full of flavor.
A Traditional Taste with a Seasonal Twist
This pachadi is a summer special, made especially when raw mangoes are at their sour, juicy best. Pachadis in Andhra cuisine are often ground mixes with minimal cooking – and this one stays true to that. Just a handful of ingredients, blended coarse, tempered with a spicy tadka – and boom, you’ve got a knockout side dish ready in minutes.
Why Coconut Mango Pachadi Deserves a Spot on Your Plate
Raw mango is loaded with Vitamin C, aids digestion, and boosts hydration in the summer heat. Coconut, on the other hand, brings healthy fats and fiber. So while this pachadi is indulgent and traditional, it’s also nourishing and balancing for the gut – especially when eaten with hot rice and ghee.
Let’s Break Down What Goes In
- Raw Mango: You want it sour and firm – that sharp tang is what brings life to this dish.
- Fresh Coconut: Grated, not too fine – the slight texture is everything.
- Cumin & Red Chilli Powder: Warm spice and heat to balance the sourness.
- Turmeric: A dash for color and subtle earthiness.
- Tempering: The crunchy dals, mustard seeds, and red chillies in hot oil do more than add aroma – they bring depth and contrast to the smooth pachadi.
💡 Pro Tip: If your mango isn’t sour enough, a few drops of tamarind paste can bring that punch back in.
How It All Comes Together
Start by peeling and chopping your raw mango into small cubes. Toss them into a mixer jar with grated coconut, salt, turmeric, red chilli powder, cumin seeds, and just a splash of water. The aim is to keep the texture a little coarse – not too fine or pasty. This gives the pachadi its character and bite.
Once blended, scoop it out into a bowl. Now for the flavor bomb – tempering. In a small kadai, heat oil and add chana dal, urad dal, mustard and cumin seeds. As they begin to pop, throw in dried red chillies, a generous pinch of asafoetida, and curry leaves. Let everything sizzle for a few seconds until aromatic. Pour this hot tempering over the pachadi and mix well.
That’s it – your chutney is done and ready to meet a hot bowl of rice with a drizzle of ghee.
What Goes Along
The classic combo is this pachadi with steamed rice and ghee. But it also goes well with:
- Plain dosas or set dosas
- As a tangy side for curd rice
- Or even inside a tiffin box for a quick-spread lunch
How to Serve
Serve it at room temperature or lightly chilled. Since it’s fresh and raw, it’s best enjoyed within a few hours of making. Always pair it with something warm like hot rice – the contrast makes it shine.
Packing It Right
This is not a travel-friendly dish for long hours. However, if you’re packing it for a meal within the day:
- Store in an airtight stainless steel or glass container
- Keep it refrigerated if you’re not consuming it within 2-3 hours
Guest Prep
This recipe doesn’t scale well for long storage, but you can double the quantity for a small gathering or meal prep for a day’s lunch.
Grate the coconut fresh and prepare the pachadi close to serving time for best flavor.
Mango Coconut Chutney
Description
Coconut Mango Pachadi is a tangy, rustic Andhra-style chutney made with raw mango, fresh coconut, and a simple tempering. Perfect as a side with hot rice and ghee – quick, vibrant, and packed with seasonal flavor.
Ingredients
To make coconut mango pachadi
Tempering
Instructions
Prep Work
-
Chop the mango
Wash, peel, and chop the raw mango into small pieces.
-
Gather ingredients
Measure and set aside all ingredients for easy access.
Method
-
Blend the ingredients
Add chopped mango, grated coconut, turmeric powder, salt, red chilli powder, and cumin seeds into a mixer jar.
-
Grind to a coarse paste
Add a little water and grind into a slightly coarse mixture. Transfer it to a bowl.check the seasoning and adjust if needed.
-
Heat oil for tempering
In a small pan, heat oil over medium heat. -
Add lentils & spices
Add chana dal, urad dal, cumin seeds, and mustard seeds. Sauté until mustard seeds start to splutter. -
Add remaining tempering ingredients
Add red chillies, curry leaves, and asafoetida. Stir and let them release their aroma. -
Combine tempering with chutney
Pour the tempering over the chutney and mix well.
-
Serve and enjoy
Serve with hot rice, dosa, or idli.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 90kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3.5g18%
- Sodium 390mg17%
- Potassium 105mg3%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g12%
- Sugars 3g
- Protein 2g4%
- Vitamin A 180 IU
- Vitamin C 8 mg
- Calcium 15 mg
- Iron 0.6 mg
- Magnesium 12 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.