Chammanthi, a kind of thick chutney, is a popular Kerala dish. Traditionally, it is made in ammi kallu (stone grinder) which brings out the real flavor, but now-a-days we make it in our Indian mixers to save time and energy. It is served with rice or kanji (rice congee). It takes just 10 minutes to put together a chammanthi and goes well with dosa and idli too.
Pacha manga chammanthi is a sour and spicy chutney made with raw mangoes, coconut, shallots and chillies. It tastes best with kanji but you can serve with rice and any mildly spiced gravy or even curd rice. Choose mangoes that are slightly sour for this chammanthi. Also do not add water while grinding. This chammanthi involves no cooking and leftovers can be served for dinner with dosa!
Notes and Tips
- Do not add water while grinding. The moisture from the mango is enough to bind everything.
- The amount of mango to be added depends on the sourness of the mangoes. If mangoes are not so sour, add more mango pieces.
- Adjust the amount of chillies according to your spice level. You can also use green chillies instead of red chillies.