🥭 Pacha Manga Chammanthi – Kerala Raw Mango Chutney
When raw mangoes arrive in season, Kerala kitchens come alive with the tangy delight of Pacha Manga Chammanthi. This simple, fiery, and flavorful chutney is a must-have side dish for kanji (rice porridge), dosa, or even plain rice. With the natural sourness of raw mango, the heat of green chilies, and the aroma of coconut, this chutney is a true taste of Kerala tradition.
Pacha Manga Chammanthi is a traditional Kerala-style chutney made with raw mango, grated coconut, chilies, shallots, and curry leaves. This no-cook chutney is ground into a coarse paste and pairs beautifully with rice, kanji, or dosa. Tangy, spicy, and refreshing, it’s one of the easiest and tastiest summer side dishes.
Ingredients:
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1 medium raw mango (peeled & chopped)
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1 cup grated fresh coconut
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2–3 green chilies (adjust to spice level)
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2–3 shallots (cheriya ulli)
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A few curry leaves
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Salt to taste
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A tsp of coconut oil (optional, for extra flavor)
Instructions:
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Add chopped raw mango, grated coconut, green chilies, shallots, curry leaves, and salt to a mixer grinder.
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Grind coarsely without adding water (or just a teaspoon if needed).
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Transfer to a bowl and drizzle coconut oil on top.
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Serve fresh with rice, kanji, or dosa.
Serving Suggestions:
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Best with kanji (rice gruel).
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Delicious with hot rice and a drizzle of coconut oil.
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Can also be served with dosa or idiyappam for a tangy twist.
Tags:
#PachaMangaChammanthi #RawMangoChutney #KeralaFood #KeralaChutney #SummerRecipes #TraditionalKeralaFood #CoconutChutney #KeralaCuisine
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