Mamidiakaya Kobbari Pachadi is an Andhra special chutney recipe made with raw mangoes and fresh coconut. In our household, we always used to stock fresh Avakaya, Magaya, Gongura and Pandu Mirapakaya Kaaram every summer and it used to last us a whole year. All these Andhra special pickles are called “Nilavu Pachadlu” meaning those that can be stored/preserved. Apart from these, my mom and aunts make regular fresh chutneys that can be mixed with rice and today’s recipe is one such easy accompaniment to rice.
Kobbari Mamidikaya Pachadi
Mamidikaya means Raw Mango and Kobbari means Coconut in Telugu. Pachadi literally means fresh chutney and this Mamidikaya Kobbari pachadi specifically is made with two main ingredients of raw mango and coconut along with tempered red chillies. Traditionally, these fresh chutneys are made in mortar & pestle and are also called as Roti Pachadi. All it needs is a cup of hot rice and homemade ghee!
Variations
Though there are many recipes, this version that I am sharing is how we have always made this Andhra Style Raw Mango Coconut Chutney at home. You can adjust the amount dried red chillies depending on how sour the mangoes are and your spice preference. If you are not a fan of red chillies, you can use green chillies but also add a handful of fresh coriander leaves.
Storing & Serving Suggestions
As fresh coconut is used in making this Mamidikaya Kobbari Pachadi, it is best consumed the same day. Always use a fresh spoon and not bare hands to remove the chutney from blender or serve it. You can store in it an airtight container and refrigerate it for upto 3 days. Kobbarikaya Mamidi Pachadi is best served with hot rice and ghee. I always made something crispy like Bangaladumpa Fry to go along with it. Check out other Andhra Special Pickles and Chutneys
Pesara Pachadi Mamidi Allam Pachadi Avakaya Pandu Mirapakaya Kaaram Tomato Avakaya Kandi Podi
How to make Mamidikaya Kobbari Pachadi | Andhra Style Raw Mango Coconut Chutney
📖 Recipe
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