PACHA MANGA CHAMMANTHI

   

     Pacha Manga Chammanthi/ Raw Mango Chutney is an easy recipe.  Each household has their own method of making this chammanthi, some add shallots to the recipe. It can also be made using green/dry red chillies. But the basic preparation is with raw mangoes ground along with coconut, chillies, ginger and curry leaves. The traditional way of preparing it is with the Ammi Kallu (grinding stone). This method of preparation adds exceptional taste to any chammanthi you make, it's because it brings out the natural oils out of the ingredients, and we can perfectly grind it without adding water as for Katta Chammanthi (Thick Chutney).
     The tanginess and the spiciness of this chammanthi will make you ask for more rice.  Oru urula choru extra...  After a long day, when you are literally tired or lazy to cook, just make rice or gruel(kanji-rice porridge), mix up this chammanthi.  And there you are, ready to go with steaming hot rice and spicy-tangy chammanthi. A tasty combination of heavenly duos. It's a perfect match for 'Kanji-rice porridge/Rice Gruel'.

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...


Cuisine - Kerala (India)
Course - Side Dish
Recipe Type - Condiment
Difficulty - Easy
Spice Level - Medium
Serves - 2-3
Author - SM

Preparation Time - 5 - 10 Minutes

INGREDIENTS :

Raw Mango - 1/2 Cup
Coconut - 1/2 Cup
Green Chillies - 3-4 Nos.
Ginger - Small Piece
Curry Leaves - 1 Sprig
Salt - To Taste

METHOD :

• Wash and Peel the mangoes. Slice them up and discard the seed.
• Cut Mangoes into small pieces.
• Grate the Coconut.
• Mix all the ingredients and grind it without adding water.
• Mix and grind until all the ingredients are well ground.
• Once ground, shape it into a ball out of the Pacha Manga Chammanthi.
• Serve Pacha Manga Chammanthi/Raw Mango Chutney with Steamed Rice, Kerala Matta Rice or Kanji- Rice Porridge.

NOTES :

• Adjust the number of mangoes to suit your taste of sourness.
• Avoid using water while grinding this pacha manga chammanthi.
• Can shape it into a ball only if you grind it without water. 
• If you feel it difficult to grind without water, sprinkle some water and then grind.
• Pulse for few seconds, mix it and then grind again, can do this process until every bit is well ground.
• Can prepare this Pacha Manga Chammanthi with/without - curry leaves, ginger & shallots. 
• Can use any type of Chillies - Green or Dry chillies. 
• I have added Kanthari Mulagu (Bird's Eye Chillies) in this recipe.
• Adjust the amount of spiciness to your preference.