Raw Mango Pachchadi ~ Kerala Chutney with Geeta Nair

by on May 15, 2016

A delicious dip with raw mangoes, fresh yoghurt and coconut paste, this is unusual and unique to Kerala cuisine. Taught by Geeta Nair, raw mango pachchadi has a combination of ingredients which makes it cooling in summers.
Raw Mango Pachchadi Geeta Nair


  • 1 raw mango peeled and cut into medium-sized bits
  • 100 gm grated coconut
  • 1 green chilli (deseeded to reduce heat)
  • 100 gm fresh yoghurt
  • ½ level tsp crushed mustard seeds
  • ½ tsp sugar (optional)
  • Salt to taste


  1. Grind the grated coconut and green chilli using very little water.
  2. Add the raw mango pieces and grind for 5 to 10 seconds. Remember to crush it fine without making it pasty.
  3. In a serving bowl, mix the paste, yoghurt, crushed mustard seeds and salt. Add sugar if you want a slight sweet hint to it.
  4. Serve as an accompaniment to a meal.

Photo Courtesy: Harmony Magazine


Part-1 of this post is an interview with Geeta Nair, a dynaimic Keralite & dog lover living in Chennai. Also enjoy her authentic recipe of Tomato Pachchadi.
First published in Heart to Hearth – a column in Harmony Celebrate Age, a magazine about silvers.


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