Pacha Manga Chamanthi (Raw Mango & Coconut Chutney - Kerala style)

 

            Pacha Manga Chamanthi is a very flavorful Kerala style Raw mango chutney. Pacha Manga refers to raw mango and chamanthi means chutney. It is made using raw mango, fresh coconut, shallots, ginger, dry red chilies, curry leaves and coconut oil. You can relish with steamed rice or ay South Indian breakfast. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. Do check out the step by step pictorial recipe to prepare this amazing regional recipe.

          This chutney is very easy to prepare. It is actually a no cooking recipe. However, I sautéed a little bit in coconut oil for longer shelf life. The only thing that has to be kept in mind is the chutney has to be blended without water into a coarse paste. Then a tsp. of coconut oil to the end product completes the picture.  

           Traditionally Pacha Manga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 small size raw mango, chopped
• 2 tsp. coconut oil  
• 4-5 dry red chilies 
• 8-10 shallots (sambar onions)
• 1 tsp. ginger, chopped
• 1 sprig curry leaves
• salt to taste
• 1 tbsp. red chili powder or to taste
• 1/2 cup fresh grated coconut              

             Heat 1 tsp. coconut oil in a pan. Sauté the shallots, dry red chilies, green chilies, raw mango and ginger for 4-5 minutes. 

             Now add the grated coconut and salt. Sauté for a minute and keep aside to cool down.

             Then transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste without adding any water. Add the remaining coconut oil and mix well. 

            And your spicy and tangy Pacha Manga Chamanthi is ready to be enjoyed with steamed rice, idli, dosa or parotta. 

Heat 1 tsp. coconut oil in a pan. Sauté the shallots, dry red chilies, green chilies, raw mango & ginger for 4-5 minutes. 

                    Add the grated coconut, 

               salt & red chili powder. Sauté for a minute & keep aside to cool.

Transfer all the ingredients into a mixer jar & blend it into a slightly coarse paste without adding any water. Add the remaining coconut oil and mix well. 

And your spicy & tangy Pacha Manga Chamanthi is ready to be enjoyed with steamed rice, idli, dosa or parotta. 

Tomato Chutney

 

             Chutneys are an integral part of a menu in almost every household. The most common being the tomato, coconut and ginger chutney out of the various lot. So here is my version of Tomato Chutney.

          There are various methods pf preparing this delectable chutney. In this recipe I first sautéed the tomatoes along with some onion, ginger, garlic, green chilies and dry spices. This was then pureed them to a smooth paste. I then poured a tempering of mustard seeds, dry red chilies, urad dal and curry leaves.

          This chutney goes well with any South Indian breakfast. They can also be mixed with rice and a drizzle of some ghee. It also tastes superb with parathas or as a spread on bread too. The options are a plenty. So check out the step by step pictorial recipe to prepare this amazing chutney.

• 3-4 tomatoes, deseeded & chopped
• 1 onion, chopped
• 1 inch ginger, chopped
• 3-4 garlic, chopped
• 2-3 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. Kashmiri red chili powder
• 1 tbsp. coriander powder
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split black gram)
• 1 sprig curry leaves

          Heat 1 tbsp. oil in a pan and sauté the onion, ginger, green chilies and garlic till light brown.

          Add the tomatoes, red chili powder, turmeric powder, coriander powder and salt.

          Stir fry till everything is well mashed up. Keep aside to cool. 

          Blend the tomato into a smooth paste.

          Heat the remaining oil and temper with the mustard seeds, dry red chilies, urad dal and curry leaves. Sauté till it stops spluttering. 

          Then pour this tempering over the chutney and serve along with dosa, idli, pongal or upma.

Heat 1 tbsp. oil in a pan & sauté the onion, ginger, green chilies & garlic till light brown.

Add the tomatoes, red chili powder, turmeric powder, coriander powder & salt.

               Stir fry till everything is well mashed up. Keep aside to cool. 

                 Blend the tomato into a smooth paste. 

Heat the remaining oil & temper with the mustard seeds, dry red chilies, urad dal & curry leaves. Sauté till it stops spluttering. 

                 Then pour this tempering over the chutney.

                 Serve along with dosa, idli, pongal or upma.