🥭 Simple Raw Mango Chammanthi – Kerala-Style Chutney
When raw mangoes are in season, the easiest and most delicious way to enjoy them in Kerala is through Raw Mango Chammanthi. This no-cook chutney combines the tang of raw mango, the heat of green chilies, and the freshness of coconut to make a simple yet irresistible side dish. Perfect for summer meals, it pairs wonderfully with rice, kanji, dosa, or idiyappam.
Raw Mango Chammanthi is a quick Kerala-style chutney made with raw mango, coconut, green chilies, and shallots. Ground into a coarse paste, it’s tangy, spicy, and refreshing – a traditional summer side dish for rice or dosa.
Ingredients:
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1 medium raw mango (peeled & chopped)
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1 cup grated coconut
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2–3 green chilies
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2 shallots (cheriya ulli)
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A few curry leaves
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Salt to taste
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1 tsp coconut oil (optional, for extra flavor)
Instructions:
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Add chopped raw mango, grated coconut, green chilies, shallots, curry leaves, and salt into a mixer.
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Grind coarsely without adding water (or just a teaspoon if needed).
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Transfer to a bowl, drizzle a little coconut oil on top.
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Serve immediately with rice, kanji, dosa, or idiyappam.
Serving Suggestions:
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With hot rice and a spoon of coconut oil.
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Alongside kanji (rice gruel).
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With dosa or idiyappam as a tangy side.
Tags:
#RawMangoChammanthi #RawMangoChutney #KeralaChutney #KeralaFood #SummerRecipes #Chammanthi #KeralaCuisine #CoconutChutney
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