Raw Mango Coconut Chutney
Known as Kobbari Mamidikaya Pachadi in Andhra Pradesh, this is one of the most flavorful dosa chutney recipes — a tangy, lingering taste from raw mango, an exotic aroma from the tempering, and an excellent source of Vitamin C.
Ingredients
- Freshly grated coconut – 1 cup
- Raw sliced mango – 1/2 cup
- Broken green chillies – 2
- Salt – as required
- Water – as required
- For tempering: sunflower oil – 1 teaspoon
- Mustard seeds – 1 teaspoon
- Coriander seeds – 1 teaspoon
- Cumin seeds – 1 teaspoon
- Urad daal – 2 teaspoons
- Garlic, sliced
- Broken dry red chilly – 1
- Curry leaves – 1 sprig
- Raw sliced mango, for garnish
Method
- 1
Add the grated coconut, sliced raw mangoes (washed and peeled), green chillies, and a little water to a mixer and grind into a paste.
- 2
Pour it out into a bowl and add salt to taste.
- 3
Heat a seasoning pan for a few seconds, add oil and cumin seeds. When sizzling, add coriander seeds and urad dal.
- 4
When the dal turns golden brown, add chopped garlic and sauté; add this to the mango-coconut paste.
- 5
In a slightly heated pan, add oil and mustard seeds. After they crackle, add curry leaves, red chillies, and turn off the flame.
- 6
Pour the tempering over the chutney. Mix for a blended taste, or leave it layered.
