Pacha Manga Chammanthi – Kerala Style Raw Mango Coconut Chutney

post modified on May 25

Written by Puja

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)

Pacha Manga Chamanthi

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.

pacha manga chammanthi

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
pacha manga chammanthi

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.

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.
Pacha Manga Chamanthi

Basic Ingredients used to make Pacha Manga Chammanthi:

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 chamanthi

Pacha Manga Chammanthi

Pacha Manga Chammanthi is a traditional Kerala cuisine dish that has been passed down through generations. Raw tangy mango is combined with grated coconut and a number of spicy spices. (Step-by-step-recipe)
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Course: Side Dish
Cuisine: Indian
Keyword: Pacha Manga Chamanthi
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 4 people
Calories: 241kcal
Author: Puja


  • 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


  • 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.
    pacha mang chamanthi1
  • Coarsely grind everything togeather.
    pacha manga chamanthi2
  • Now add grated coconut to it and mix with spoon so that it gets combined well, and coarsely grind again.
    pacha manga chammanthi3
  • 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 Facts
Pacha Manga Chammanthi
Amount Per Serving
Calories 241 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 12g75%
Sodium 205mg9%
Potassium 482mg14%
Carbohydrates 29g10%
Fiber 9g38%
Sugar 17g19%
Protein 4g8%
Vitamin A 800IU16%
Vitamin C 81mg98%
Calcium 42mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Post a picture to Instagram & Mention @thetastesofindia or tag #thetastesofindia!

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.

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A self-proclaimed Champion Cook, who gets the confidence from the love and praises showered upon me by my family consisting of a Cute little Daughter and a husband who loves the Internet more than me (LoL..) and who incidentally happens to be the man behind the technical aspects of this blog.
I love working from home and the benefits that come from it and that is why I started this blog where I document all my adventures with cooking.
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