1. Saute the green chillis in a tsp of oil for a few seconds.

2. Peel the skin of mangoes and cut into pieces.

3. Grind sauted green chillies, mango pieces, grated coconut and salt to a coarse paste by adding little water.

4. Heat oil in a pan and fry all the seasoning ingredients. Turn off heat and pour immediately to the ground mango-coconut pachadi and combine.

5. Garnish with chopped coriander leaves.

Serve with hot rice and ghee, dosas and idlis.