Pacha Manga Chammanthi (Raw Mango Chutney/Dip)

I love mangoes in any form – ripe, raw or pickled. And the supply is fairly constant throughout the year – ripe mangoes in summer and raw throughout the year except probably November and December. Raw mangoes are pretty versatile and can be cooked/prepared in several ways – all of them delicious. My favourite is the classic Kerala dish – raw mango kadhi (a wet dish in a yogurt base). But this chutney comes pretty close too. It is a raw dish and requires no cooking. I had some ex-colleagues over yesterday for dinner yesterday and served this chutney among other dishes. It was an instant hit.

1/2 a medium sized raw mango (no need to peel)
1 cup grated coconut
1 shallot
1/2″ piece ginger
3 chillies (dried red or fresh green)
Salt to taste
Chop the mango into small pieces
Place all the ingredients in a blender
Grind to a coarse paste (no need to add water)
Transfer to a serving bowl
Serve with rice or as an accompaniment to idli, dosa…
Or as a dip

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