Mango Coconut Chutney

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.