MANGO CHUTNEY (MANGA CHAMMANDI)

Mango chutney or chammandi in malayalam it is called is  served with Kanji at home mostly.  We also have it with dosa, idli,plain rice with seasame oil, molagootal rice, dal rice etc.  This can be substituted for a pickle as it tastes sour and spicy.

Varieties of chutneys are made by us like onion chutney, coconut chutney, peanut chutney, green chutney, coriander chutney etc. What about the Mango chutney (manga chammandi), made out of the King of Fruit with coconut, red chilli and bit of tamarind.  

Here   is another favourite item of mine.  But with coconut, I really hesitate to have this due to health issues. You can also make the chutney without coconut if you want.  It is a simple preparation and is heavenly with kanji added with little ghee.

Mango chutney

Ingredients:

1 big mango (it should be semi ripe I mean the colour should change to a light yellow colour from inside)

¼ cup grated fresh coconut

2-3 red chillies

A small piece of tamarind.

1 tsp oil

Salt as per taste

Method:

      1.    Peel the mango and slice it



        2.    Heat oil in a kadai and fry the red chillies for a minute and switch off the gas.  In the heat it becomes crispy.

3    3.    When it cools down, add everything and grind to a coarse / smooth paste as you like

4    4.     Serve with dal rice, curd rice, chapatti etc.

5    5.     If you feel it should be little watery, can add water while grinding.

     How to serve:

     serve along with dosa, idli, plain rice, dal rice, molagootal rice, kanji etc.

      

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Other chutney varieties link:

uppu-mangai-arachukalaki-azhugu.html
banana-stem-chutney-vazhathandu-chutney.html
snake-gourd-chutney-padval-chutney.html
mango-jam-mango-chutney-mango-spread.html
cherry-and-tomato-chutney.html
pumpkin-flaxseed-gun-powder-diet.html
vepilakkati-narghanga-elai-podi-urugai.html

for chaats


date-tamarind-sweet-chutney.html
green-chutney-coriander-chutney.html
red-theeka-chutney-for-chaats.html
dry-lasoon-chutney.html