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.
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.
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 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 Chammanthi
- 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.
- 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.
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.
- Most powerful 900 watts motor with double ball bearings for efficiency, low maintenance and trouble free running for years
- Juicer with unique honeycomb filter mesh for finer juice with higher yield
- 22000 rpm operation- retains original flavor and aroma of juices and food
- 90 mins. continuous running- suitable for longer usage
- High strength stainless steel blade that cut finer and faster Low maintenance, trouble free running
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.