Raw mango chammanthi
Raw mango chammanthi (a tangy and spicy coconut chutney) is a popular side dish in Kerala, often enjoyed with rice or kanji (rice porridge).
Ingredients
- ½ raw mango chopped (adjust based on the sourness you prefer)
- ½ -3/4 cup grated coconut
- 1-2 dried red chillies adjust to your spice preference
- 1-2 shallots small onions
- 1-2 green chillies optional, for extra heat
- ½ inch piece of ginger
- A small bunch of curry leaves
- Salt to taste
- A small piece of tamarind optional, if mango isn’t too sour
- 1 tsp coconut oil optional, for garnishing
Instructions
- Add the raw mango, dried red chillies, shallots, ginger, green chillies (if using), curry leaves, and salt to a blender. Grind everything to a coarse paste without adding water. The chutney should be thick and not too smooth.
- Now add the grated coconut and grind again to a coarse paste. Check the seasoning and adjust salt or spiciness as needed. If the mango isn’t sour enough, you can add a small piece of tamarind while grinding.
- Transfer the chammanthi to a serving bowl. Drizzle a little coconut oil over it if you like. This enhances the flavour and gives it a traditional touch.
- Enjoy this raw mango chammanthi with rice, dosa, or idli for a tangy and spicy kick!
Notes
The key to making perfect chammanthi is to avoid adding water while grinding, as the moisture in the raw mango is usually enough to create a coarse paste. If necessary, just sprinkle a little water to help with the grinding process.