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Pacha Manga Chammanthi is a traditional Kerala dish that has been passed down through generations. Raw tangy mango is combined with grated coconut and a number of spicy spices to make this chutney. (Step-by-step-recipe)
About Pacha Manga Chammanthi:
Pacha Manga Chammanthi or, Raw mango coconut chutney is a traditional chutney from Kerala. They’re slightly tangy and sour, with a hint of spice.
Traditionally, it is prepared with the help of a stone hand grinder which brings out the real flavor, but nowadays we make it in our Indian mixers to save time and energy.
This dish is best served with steamed rice or kanji (rice porridge). The dish tastes perfect with dosas and idlis too. This basic thenga chammanthi recipe is simple to prepare.
There are several variations for preparing this simple chutney. The one I am sharing with you today is the version I like the most.
So if you’re looking for a delicious and exotic chutney to serve with your next meal, look no further than pacha manga chammanthi!
This unique dish is made with raw mango and coconut, and it’s perfect for rice, dosa, or idli. It’s also a great way to use up any extra raw mangoes you may have. So why not give Pacha manga chammanthi a try?
You won’t be disappointed!
By the way, you can try another version of Raw Mango chutney, which is quite popular on this Blog here.
Serving Suggestion:
This unique dish is made with raw mango and coconut, and it’s perfect for rice, dosa, or idli. It’s also a great way to use up any extra raw mangoes you may have.
Storage Suggestion:
This raw mango chutney stays good in the refrigerator for 2–3 days. Just take it out about an hour before serving.
Why You Should Make this Recipe?
Pacha Manga Chamanthi requires few ingredients. There is no additional effort required. Chutney is a lifesaver for working mothers.
Working mothers are always short on time, and chutneys like these help them save time. Enjoy this delectable cuisine with your loved ones.
- Great for hot summers
- Involves no cooking
- Healthy and soothing for your tummy
- Requires a few basic ingredients
- It takes just 10 minutes to put together this chutney
- The tangy flavor is very enjoyable for all
Looking for some more Chutney Recipe?
Chutney is a delicious addition to any dish. In Indian cuisine, chutneys come in a variety of flavors. It’s basically an Indian sauce or dip made with a variety of vegetables or fruits and spices from India.
To satisfy your taste, here are a few of the most popular Indian chutneys.
- Coriander and Mint Chutney
- Coconut Chutney
- Peanut Chutney
- Kara Chutney
- Sarson ki chutney
- Curry leaves chutney powder
Pro Tips:
While making the raw mango chutney you need to take care of a few things mentioned below.
- Choose mangoes that are slightly sour for this chammanthi.
- Also do not add water while grinding.
- You can add a teaspoon of coconut oil and a few tablespoons of water to get a slightly loose consistency if you want.
- You can adjust the sour and chilly flavors as per your requirement.
- Store the leftover chutney in an airtight container and refrigerate it in the fridge. It stays good in fridge for 3-4 days.
Basic Ingredients used to make Raw Mango Chutney:
Raw Mango: Prefer dark green mangoes that are firm to the touch.
Coconut: Use freshly grated coconut. Do not compromise on that.
Shallots: This is the key ingredient for this recipe, as the small onion enhances the taste of this recipe.
Curry Leaves: This is optional, but I love adding it to this mango chutney. But if you want you can skip.
Kashmiri Red Chilli: I have used the Kashmiri red chili, in order to get the beautiful color. If you want you can use half of this chili and half of normal dry red chili. Or you can even use only the normal dry red chili. Just add as per your taste.
Green: To bring the spiciness to the recipe I have used green chili. In fact, I prefer green chili more than the dry red chili, or the red chili powder for spiciness.
Ginger: This is optional, if you want you can add or you can skip.
Salt: Make sure you are adding the right amount of salt. So after making this chutney you can taste and adjust the salt requirement.
Pacha Manga Chammanthi
Equipment
Ingredients
- 1 Raw Mango
- 10 Shallots
- 5-6 Green Chilli
- 6 Kashmiri Red Chilli
- 4 Curry Leaves Sprigs
- 1 cup Coconut Grated
- 1/2 inch Ginger
- Salt to taste
Instructions
- Peel and chop green mango, set aside.
- Now in a grinder add choppped mango,shallots,dry red chilli, green chilli, ginger, curry leaves and salt.
- Coarsely grind everything togeather.
- Now add grated coconut to it and mix with spoon so that it gets combined well, and coarsely grind again.
- Take out the mixture in a plate, and mix everything well with your hand. (you can taste at this point, if the salt is less you can adjust the salt requirement)
- Serve with rice, kanji and even with idli and dosa.
Nutrition
Frequently Asked Question About Kerala Style Mango Chutney:
What is Pacha Manga Chammanthi made of?
Pacha Manga Chammanthi is a Kerala-style chutney made with raw mango, grated coconut, green chillies, ginger, and a few basic spices. It’s a no-cook chutney that’s tangy, spicy, and full of flavor.
Can I store this chutney for later use?
Since it contains fresh coconut, it is best enjoyed fresh. But you can store it in the refrigerator for up to 2–3 days. Just bring it to room temperature before serving.
Can I make this chutney without coconut?
Coconut is an essential part of this chutney and gives it its authentic texture and taste. If you skip coconut, it will turn into a different kind of mango chutney, not a chammanthi.
What can I serve Pacha Manga Chammanthi with?
It goes very well with kanji (rice porridge), steamed rice, idli, dosa, and even chapatis. It’s a perfect side for simple Kerala meals.
Can I grind it smooth like regular chutney?
Pacha Manga Chammanthi is usually made coarse and thick, more like a paste than a runny chutney. You can adjust the texture as you prefer, but traditionally it is not too smooth.
My Recommended Product:
Mango chutney is traditionally prepared in a stone grinder, also known as a sil batta. Chutney made in a stone grinder has a distinct flavor from chutney made in a mixer grinder.
However, due to a lack of time, no one can afford to spend long periods of time in the kitchen.
As a result, selecting the appropriate appliance or equipment for your kitchen is essential. Anyways today I am sharing product details with you.
This product is actually a mixer grinder from Sujata which I am currently using, and I love this product.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- A 1.75 litre unbreakable transparent liquidizer jar for multiple uses like shakes, purees, cold coffee, cocktails, mocktails, butter milk etc.
- A 1 litre rust-free stainless-steel jar with aluminium metal base and has high strength food grade blades to grind dips, batters, masalas coffee bean etc, suitable for both dry grinding and wet grinding.
- A 500 ml rust-free stainless-steel jar with aluminium metal base comes with safety locks perfect for smaller quantities like mint (pudina) chutney, coconut chutney, ginger garlic paste, tamarind ( imli ) paste etc.
You Might Also Want to Try:
If you’re looking for additional chutney recipes, check out these chutney recipes and try making them at home.
Kara Chutney Recipe – Spicy Red Tomato Chutney Recipe
Coriander and Mint Chutney Recipe – How to Make Restaurant Style Hari Chutney
South Indian Coconut Chutney Recipe For Masala Dosa and Idli
How to make Onion Tomato Chutney
Compilations of my Mango Recipes:
Here’s a quick compilation of the various mango recipes on my blog.
- 30 Mango Recipes – (Raw and Ripe Mango Recipes)
- 16 Delicious Recipes from Raw Mango – Raw Mango Recipes
- 16 Best Ripe Mango Recipes You Must Try This Summer – Ripe Mango Recipes
- 14 Summer Drinks Recipes to Beat the Heat – Summer Drinks
If you liked this Raw Mango Chutney and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #TheTastesofIndia.
Please take a moment to rate the recipe and leave a comment below to let us know what you thought. Your feedback is invaluable in helping us improve our recipes and providing you with the best culinary experiences.
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Happy Cooking!!!