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 any 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
• 1 tsp. salt or 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. 

Aam Kasundi Chingri Bhapa (Steamed Mango Mustard Prawn Curry - Bong style)

 

          Check out this traditional & an irresistible Bong delicacy of Prawns delicately steam cooked in a yummy raw mango-kasundi gravy. My all time favorite, this dish is a total amalgamation of the pungency from the bottled mustard paste, the tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as prawns being my favorite, does not take too long to cook. 

         All that you need to do, is to mix together a few ingredients along with the prawns and then steam it. Voila!! the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

          Hilsa fish, a very popular and yet another delicacy of all Bengalis is also cooked in the similar way. However, you may try with Pomfret or Bhetki too. 

          If kasundi is unavailable, then go ahead and ground 1 tbsp. mustard seeds along with 2 green chilies and salt to taste and proceed with the recipe. So Happy Cooking!!!

• 10-12 medium size prawns, cleaned, deveined and rinsed well
• 2-3 tbsp. kasundi (bottled mustard paste)
• 2-3 tbsp. raw mango paste
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tbsp. mustard oil
• 2 tbsp. coriander leaves, chopped
• 2 green chilies (opt)

          In a bowl, mix all the above mentioned ingredients along with the prawns. 

          Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. 

          Pour some water in a pan and place a stand over it. Place the closed steel container over it. 

          Cover the pan and steam cook for 12-15 minutes. When it cools down a little, open the lid.

          While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

In a bowl, mix all the above mentioned ingredients along with the prawns.

Transfer the contents to a steel container with a lid. Place 2 green chilies on the top if you wish. Pour some water in a pan & place a stand over it. Place the closed steel container over it. 

                  Cover the pan & steam cook for 12-15 minutes.

                     When it cools down a little, open the lid.

While serving, drizzle some extra mustard oil if you wish & serve with hot steamed rice. 

Aam Shorshe Potol Bhapa (Steamed Mango Mustard Parwal / Pointed Gourd Curry - Bong style)

 

           Check out this irresistible Bong delicacy of Parwal /Pointed Gourd steam cooked in a yummy raw mango-mustard-coconut gravy. It is a take on the most popular Aam Shorshe Chingri / Ilish Bhapa, where prawns or Hilsa fish is cooked in the same way.

          This dish is a total amalgamation of the pungency from the freshly ground mustard seeds, a hint of sweetness from the coconut, tanginess from the raw mango and the heat from the green chilies. 

          This ridiculously simple and easy to cook dish is a very good option for a nice weekend comfort meal. Drizzle some extra mustard oil if you wish and enjoy it with hot steamed rice. So check out the step by step pictorial recipe to prepare this classic treat.

          I always opt for this simple recipe whenever I need something quick as pointed gourd being my favorite, does not take too long to cook. 

         All that you need to do, is to blend a few ingredients to make a paste, then mix them all together with the sautéed parwal and steam it and the dish is ready. 

          This is an absolutely quick fix weekend lunch for your entire family. In fact, it is a great party recipe when you have guests around.

• 5-6 pointed gourd / parwal / potol / Pointed Gourd, scraped & sliced into half
• 2 tbsp. fresh grated coconut 
• 1 tbsp. mustard seeds, soaked for 30 minutes
• 6-8 cashew nuts / 2 tbsp. poppy seeds 
• 2 green chilies
• 1/2 of a small raw mango, roughly chopped
• 1 tbsp. yoghurt
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. mustard oil
• 1/2 tsp. turmeric powder
• salt to taste
• extra 2-3 green chilies 
• extra raw mustard oil 

           Grind the green chilies, mustard, raw mango, cashew nuts and coconut to a smooth paste. 

          To it add the coriander leaves, yoghurt, salt, turmeric powder and 1 tbsp. mustard oil. Mix well. Keep aside. 

           Marinate the sliced parwal with a pinch of salt and turmeric powder for 5 minutes. 

          Heat 1 tbsp. mustard oil in a pan and sauté the parwal till light brown. Keep aside. 

          In a bowl, mix the mustard paste along with the fried pointed gourd. 

          Transfer the contents into a steel tiffin box (container) with a lid. Place 2-3 green chilies on the top.

          Pour some water in a pan and place the closed steel tiffin box in it. 

          Cover the pan and steam cook for 10-15 minutes. While serving, drizzle some extra mustard oil if you wish and serve with hot steamed rice. 

Note - 

          I had to make use of cashew nuts in place of poppy seeds, as the former is unavailable at my place of residence. However, there was no change in the taste and flavor. The end product was simply out of this world. 

      

                     Marinate the parwal with a pinch of salt & turmeric powder

                     for 5 minutes.

             Heat 1 tbsp. mustard oil & sauté the parwal till light brown.

         

                     Grind the green chilies, mustard, raw mango, cashew nuts & 

                     coconut to a smooth paste. To it add the coriander leaves, 

                     yoghurt, salt, turmeric powder & 1 tbsp. mustard oil. Mix well. 

                              Add the fried parwal and mix well.

                       Transfer the contents into a steel tiffin box with a lid. Place 

                       2-3 green chilies on the top.

      Pour some water in a pan & place the closed steel tiffin box in it. 

  

                             Cover the pan and steam cook for 12-15 minutes. 

                                   Once it has cooled down, open the lid.

                        

                     While serving, drizzle some extra raw mustard oil if you wish 

                     and serve with hot steamed rice. 

Kancha Aamer Chutney / Ambol (Raw Mango Sweet Chutney - Bong style)

 

            Kancha Aamer Chutney / Ambol as it is called in Bengali has both the sweetness and tanginess in its taste. It is an integral part of a menu and generally a meal ends with this appetizing sweet, sour and tangy raw mango chutney. This is a seasonal recipe which is very common in most Bengali home during summer. It is very refreshing and a pinch of some panch phoron spice mix as a garnish, gives it an aromatic flavour. So check out the step by step pictorial recipe to prepare it.

• 1 raw mango peeled and sliced 
• 2 tbsp. mustard oil
• 1/2  tsp. mustard seeds
• 2 dry red chilies, broken
• 1/2 cup sugar or to taste
• pinch of salt
• 1/4 tsp. turmeric powder
• 1 & 1/2 cups water
• 1/2 tsp. panch phoron, dry roasted & ground

          Heat oil in a pan and temper with mustard seeds and red chilies. After it stops spluttering, add the mango slices, salt and turmeric powder and sauté till light brown.

          Now add water and bring it to a boil. Cover and cook on low flame till the mangoes turn soft. Add sugar and continue to simmer till the sugar is dissolved.

          The consistency should be slightly watery and the taste should be a little sweet and sour. When done, sprinkle panch phoron powder and switch off the flame. Enjoy after a hearty meal. 

                                  Slice the raw mango lengthwise.

                                  Dry roast the panch phoron.

                                  Grind into a fine powder.

                                 Heat oil in a pan & temper with mustard seeds & red chilies. 

                       Add the mango slices, salt & turmeric powder & sauté till light brown.

                    Now add water & bring it to a boil. Cover and cook on low flame till the 

                    mangoes turn soft. 

                                 Add sugar & continue to simmer till the sugar is dissolved.

                          When done, sprinkle panch phoron powder & switch off the flame. 

                                  Enjoy after a hearty meal. 

Kancha Aam diye Potoler Chorchori ( Parwal Curry with Raw Mango - Bengali Style)

 

           Here is a yummy, tangy and a mustardy flavored parwal (pointed gourd) curry that is bursting with flavors. It is a simple dish without any tempering. Just mix everything and slow cook to perfection. I have added some chopped raw mangoes for the tanginess and also added some mustard paste for a bit of pungency. You can relish it with hot steamed rice or as a side dish with chapattis. So check out the step by step pictorial guide to prepare it.

• 8-10 Parwals (Pointed gourd), scraped & sliced lengthwise
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 2-3 tbsp. mustard oil
• 1/2 tsp. nigella seeds
• 2-3 green chilies, chopped
• 1 onion, chopped
• 3-4 tbsp. raw mango, grated
• 2 tbsp. mustard paste
• 2-3 tbsp. coriander leaves, chopped

          In a bowl, mix together all the above mentioned ingredients. Cover and keep aside for 25-30 minutes.

          Heat a pan and transfer the parwal mix to it. Cover and cook on a very low flame till done and till the parwals turns soft. 

          Keep stirring at intervals and sprinkle water as and when needed to keep it moist. Serve this chorchori with hot steamed rice or chapattis.

                    In a bowl, mix together all the mentioned ingredients (except coriander 

                    leaves). Cover and keep aside for 25-30 minutes.

                                 Heat a pan & transfer the parwal mix to it. 

                        Cover & cook on a very low flame till done & till the parwal turns soft. 

                                 Serve this chorchori with hot steamed rice or chapattis.