Manga Chammanthi – Raw Mango Chutney for rice – Pacha manga thuvayal #nocooking chutney for rice

When it comes to chammanthi (chutney) for rice, my absolute favorite is Manga Chamanthi. This spicy, tangy chutney is the perfect companion for a hot plate of rice with a drizzle of ghee. It’s one of those simple pleasures that makes a meal unforgettable.

Ingredients

• To Grind Raw:
  • 1 raw mango, chopped
  • 4 red chillies
  • 1/2 inch ginger
  • 1 tsp Kashmiri red chilli powder
  • 4-5 small onions
  • 1 sprig curry leaves
  • 3/4 cup grated coconut
  • 1 tsp salt
  • 1 tsp coconut oil

video recipe

Recipe Ingredients

To Grind Raw:

• 1 raw mango, chopped
• 4 red chillies
• 1/2 inch ginger
• 1 tsp Kashmiri red chilli powder
• 4-5 small onions
• 1 sprig curry leaves
• 3/4 cup grated coconut
• 1 tsp salt
• 1 tsp coconut oil

Recipe instructions

Prepare the Chutney:

• In a blender, add the chopped raw mango, red chillies, ginger, Kashmiri red chilli powder, small onions, curry leaves, grated coconut, salt, and coconut oil.
• Grind the mixture to a medium-coarse texture. Avoid adding water to maintain the chutney’s authentic, thick consistency.

Serve:

• Transfer the Manga Chamanthi to a bowl and serve it with hot rice.

Recipe Step pics

In a blender, take deskinned chopped raw mango

add red chilli, small onions, gingercurry leaves

grated coconut

add salt

coconut oil to bind the chammanthi

grind to a coarse texture without adding water. if your coconut is too dry, then sprinkle little water to grind it

make a ball of it and serve it with rice

enjoy it in onasadhya

Tips

Mango Selection: Use a firm and slightly tangy raw mango for the best flavor in this chutney. The tanginess of the mango balances well with the spiciness of the chillies. if mangoes are not very tangy, add a little bit of tamarind to increase the tanginess

Grinding: Ensure you grind the chutney to a medium-coarse texture. Over-grinding can make it too smooth, losing the traditional chunky feel.

No Water: Resist the urge to add water while grinding. The natural moisture from the mango, coconut and onions is enough to bring the chutney together. if coconut is too dry, then just sprinkle little bit water. its not basically chutney but chammanthi

Serving: Pair this Manga Chammanthi with hot rice and a teaspoon of ghee for an authentic Kerala meal experience. It also goes well with kanji (rice porridge) for a comforting meal.