Mango chutney recipe | Kobbari mamidikaya pachadi

Mango chutney recipe – A quick and easy raw mango chutney to serve with Indian breakfasts like idli, dosa, pesarattu, upma and vada. It can also be served with pongal or curd rice. There are so many ways a mango chutney can be made. This chutney is made using raw mango, fresh coconut and other basic ingredients.

This is a traditional chutney from andhra cuisine called kobbari mamidikaya pachadi. It is actually deep red in color and is made with red chillies and garlic. It is ground to a thicker consistency than seen in the pictures.

Kobbari mamidikaya pachadi is very commonly made in telugu speaking homes when raw green mangoes are in season. This hot, spicy and sour chutney is served with hot plain rice and ghee.

If you plan to enjoy it with plain rice, add less water and blend it to a thick chutney.

You may also like this mango pickle and this avakaya pachadi.

I made this mango chutney to go with the ven pongal along with papads for our lunch. It was a good combo and the meal was ready under 30 minutes.

More chutney recipes
Tomato chutney
Carrot chutney
Capsicum chutney
Curry leaves chutney

Mango chutney recipe

Mango chutney

Mango chutney made with green raw mangoes, chilies, ginger & spices. Serve this with any breakfast or snack.

Prep Time10 minutes

Cook Time3 minutes

Total Time13 minutes

AuthorSwasthi

Ingredients (1 cup = 240ml )

• ½ cup mango cubes, peeled, chopped, raw
• ½ cup coconut chopped or grated
• ½ inch ginger piece or 2 garlic cloves
• ½ tsp cumin
• 1 tbsp urad dal or chana dal
• 2 green chilies or red chilies (adjust to taste)
• salt as needed
• 1 tsp oil

seasoning

• 1 tsp oil
• 1 sprig curry leaves
• ½ dried red chili broken
• 1 pinch mustard
• 1 pinch hing /Asafoetida

How to make the recipe

• Wash and peel the mango. Chop to cubes and set aside. Chop the coconut and set aside.
• Add oil to a hot pan, fry green chili, urad dal till golden & aromatic. Add cumin and switch off the stove. Cool this completely.
• Blend together mango, coconut, chili, urad dal, cumin, salt and a piece of ginger or garlic. 
• Do not use water if you prefer to serve with rice. If making for breakfast then use 2 to 3 tbsp water to blend until smooth. 

Tempering

• Heat the same pan, if needed add little more oil, add cumin and mustard when they crackle, add dal and fry until golden. 
• Add red chil and curry leaves. Fry until the leaves turn crisp. Pour this to the mango chutney.
• Pour 1 tsp oil to a pan and heat it.
• Add mustard and red chilli. When the red chili turns crisp. Then add curry leaves and hing. Pour this to the mango chutney.

NUTRITION (estimation only)

Calories: 278kcal | Carbohydrates: 27g | Protein: 4g | Fat: 18g | Saturated Fat: 12g | Sodium: 175mg | Potassium: 353mg | Fiber: 7g | Sugar: 16g | Vitamin A: 1180IU | Vitamin C: 109.1mg | Iron: 2.8mg

Notes

Adjust the quantity of mango as needed, too much mango may turn the mango chutney very sour. If it turns very sour, add more coconut, chili, ginger to balance the taste.
Ginger can be skipped, but helps to deal with the tickling throat after eating a sour mango.
!variation
fried gram, chana dal or sesame seeds can be used instead of urad dal for grinding. But urad dal brings a aroma to the chutney.

If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.

Step by step photos on mango chutney

1. Wash, peel and cube mango. A longer variety raw mango is more suitable to prepare this chutney as it has a hint of sweetness and is less sour.

2. Fry green chili in little oil till the raw smell goes off. Then fry urad dal till golden and the add cumin. Cool these.

3. Add ginger or garlic, mango, coconut, salt and then the fried ingredients to a jar.

4. Add 2 to 4 tbsp. water and blend till smooth. Avoid adding water if you prefer to serve this with rice.

5. Heat 1 tsp oil in a pan. When the oil turns hot, add mustard and red chili. Then add the curry leaves and hing. When the leaves turn crisp pour it to the chutney.

Add this to the kobbari mamidikaya pachadi or chutney.