Mamidikaya kobbari pachhadi (mango coconut pickle)

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 Mamidikaya kobbari pachadi

 

Mango coconut chutney is usually prepared in summers when it is the season of raw mangoes. This chutney can be served with all types of tiffins and also with rice.

My favorite combination is mango coconut chutney with mudda pappu(plain dal), ghee and hot rice.


If you feel like grating the mango and coconut takes too much time you can just add them to a mixer jar and grind them lightly and use that paste to prepare a chutney but it will not taste as good as the grated chutney. Do not use ripe mangoes in this recipe, use only raw mangoes.


Instead of methi powder u can also use methi seeds. Incase of using methi seeds add a pinch of them to the oil while tampering the phope. Once you have prepared the dish taste it and adjust it according to your tastes and serve the dish. 


PREP TIME: 15 min    COOKING TIME: 5 min    TOTAL TIME : 20 min

  


INGREDIENTS:

  • 1 cup grated coconut

  • 1 cup grated mango

  • ½ cup oil

  • 2 ½ tbsp red chili powder

  • 2 tbsp salt

  • 1 tsp mustard seeds

  • 1tsp urad dal

  • 1tsp turmeric

  • ½ tsp methi seeds powder

  • 15-20 curry leaves

  • 5 garlic cloves(grated)

  • 1 tsp cumin seeds

  • 1 tsp chana dal

  • 2 dried red chillies

  • A pinch of asafoetida(hing, inguva)



INSTRUCTIONS:

  1. Firstly, grate the coconut, mango in a 1:1 (1 cup) ratio and keep them aside.

  2. Now add 2 tbsp salt, 2 ½ tbsp red chili powder and ½ tsp methi seeds powder to the grated coconut, mango and mix them thoroughly.

  3. Place a kadhai on the stove and add ½ cup oil to it.

  4. Once the oil is heated add finely chopped 5 garlic cloves, 1 tsp mustard seeds, 1 tsp urad dal,1 tsp turmeric powder,15-20 curry leaves,1 tsp cumin seeds,1 tsp chana dal, 2 dried chillies and a pinch of asafoetida.

  5. Fry them for 20-30sec on medium high flame and switch off the stove

  6. Now add the coconut, mango paste to the kadai and mix it thoroughly.

  7. Once all the oil is absorbed you can transfer it into a dish and coconut mango pickle is ready to be served.

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