Coconut Mango Chutny (Kobbari Mamidi Pachhadi)

Ingredients:

• Coconut Pieces – 125gms
• Raw Mango Pieces – 145gms
• Red Chilies – 13
• Black Gram – 3tsps
• Fenugreek Seeds – 1/4tsp
• Mustard Seeds – 1 1/2tsps
• Salt to Taste
• Turmeric Powder – 1/4tsps
• Asafoetida – 1/8tsp
• Oil – 9tsps

Preparations:

Take a dry mixie jar and add cut coconut pieces to it. Grind the coconut pieces to get finely grated coconut. Take a mixie jar and add the cut mango pieces to it. Grind the mango pieces to a coarse texture and keep this aside. Break red chilies into small pieces and keep them aside.

Method :

1. Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram.

2.  Fry till the seeds start changing color. 

3. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Finally add the red chilies and fry.

4. Take the fried seasoning, without oil, into a mixie jar and grind them. In a broad plate take grated coconut and add grated mango and powdered seasoning. 

5.Mix well with fingers and transfer the chutney to a serving bowl. Serve this pachhadi with hot rice and ghee.