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:

Heat a pan and add oil to it. When oil is hot add the fenugreek seeds and black gram. Fry till the seeds start changing color. Then add the mustard seeds and fry till they splutter. Now add the asafoetida and mix well. Finally add the red chilies and fry. 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. Mix well with fingers and transfer the chutney to a serving bowl. Serve this pachhadi with hot rice and ghee.

Points to Notice:

See that the mixie jar is dry before grinding the coconut pieces. The texture of the grated coconut will be even and fine when ground in a DRY mixie jar.

To get the right texture one can even grate the coconut manually with a coconut scraper. When the texture is good the taste will enhance.

Similarly grind the raw mango pieces coarsely. Never grind the mango pieces to a fine paste. As said earlier the texture enhances the taste.

While grinding the seasoning see that all the red chili seeds are crushed properly. Do not add any water to grind the seasoning. If required add some raw mango paste to grind the seasoning. Adding salt while grinding brings a powdery texture of the seasoning.

Finally mix all the ground things with fingers so that they get mixed well.

The sweetness of the coconut and the sourness of the mango when mixed with the spices bring a tangy taste to this pachhadi.