Mango and Coconut Chutney

Today I am blogging a chutney using raw mangoes and fresh coconut. It is called mamidikaya kobbari pachadi.  As it it a mango season we can prepare as many dishes with mangoes as possible depending on our tastes and ideas. This chutney is summer special with best yummy combination of mango, fresh coconut, red or green chillies and required spices. If we choose totapuri or bangalora variety of raw mango for this chutney

Ingredients

• Raw mango                       1 cup( peeled and grated)
• Fresh coconut                   1 cup grated
• Dry Red chilli                    10
• Jeera                                 1/4 tbsp
• Coriander seeds                1/4 tbsp
• Garlic                                5 flakes
• Sugar                                1 tbsp
• Salt to taste
• Oil                                    2 tbsp

For Popu

• Urad dal                             1 tbsp
• Mustard seeds                    1 tbsp
• Hing                                    pinch
• Curry leaves                
• Red chillies                          2 tear
• Turmeric powder                 pinch

How to prepare

1. Heat the pan add little bit of oil, add jeera coriander seeds, red chilles and garlic.
2. Let it fry till roasted.
3. Grind them into coarse powder.
4. Add grated coconut and chopped mango,salt and salt to it.
5. Grind it into coarse paste.
6. If required add little water .
7. Take it into bowl and stir well.
8. Take popu pan add oil, heat it on a low flame.
9. Then add mustaed seeds. Let them crackle.
10. Add urad dal, tear red chillies, hing, turmeric powder and curry leaves.

Switch off the stove and add it to prepared mango coconut chutney. Mix well.
 
Serve with garama garam rice with ghee.

My tip:
If you add turmeric powder at the time of popu, the chutney looks nice in colour with yellow.