Mango Coconut Chutney /Mavidikaya Kobbari Pachadi
If there is a vegetable that's celebrated in Southern India in summer it has be Mango, be it in vegetable form orfruit, Mango is eaten and relished through out the season in various form dal,mango rice, famous mango pickles, mango rasam, mango everything.Its amazing how many varites are created without repeatation and trust me at the end of theseason you would still be hungry for more.
Raw Mangoes found in US do not have the same level of tartness as in India, they tend to be more on the sweeter side hence you don't get the same taste back home but with subtle modifications to orginal mom's recipe it comes close in taste.
Mango and coconut compliment each others flavors, Mango's tartness and coconut's sweetness balance each other and hence the end result is yummy concoction of flavors.
Simple yet delicious.
2.Heat a tbsp of oil in a pan add all the ingredient and when mustard seed start to pop remove from heat and add to above paste.
stores well up to a week.
Serve hot with rice or can be eaten with roti.
while we are at Mangos, you might want to check out my previous entries