Manga chammanthi is a nadan side dish that is very popular in my home town and my personal favorite too. It is usually served with kanji/payar kanji. I will have some extra amount of rice with this spicy and yummy chutney without any other side dish. Really slurrppp. So those who are looking for "thani nadan" taste, this is for you :)
Ingredients:
| Raw mango | 1/2 of a big one |
| Grated Coconut | 3/4 cup |
| Green chilly | 3 (medium) |
| Dry red chilly | 2 |
| Ginger | 3 inch piece |
| Curry leaves | 3 to 4 leaves |
| Salt | to taste |
| Small onion | 3 |
Preparation:
(1) Chop mango into small cube shapes. No need to peel its skin. I got some 20 cubes from half of a mango.
(2) Grind coconut, green chilly, dry red chilly, ginger, curry leaves and small onion in a mixer and make a mixture. To this add chopped mango slices and salt. Grind it again (Grinding in two batches will incorporate everything).
(3) Grind till you get a fine mixture. Don't add water. Replace the mixture in a bowl. Using your hand make a big ball shape. Your mango chutney is now ready. Use as your need. .
Have it with your choru(rice)/kanji/Payar kanji/Kappa Puzhunghiyathu/Dosa/Idly…..(2) Grind coconut, green chilly, dry red chilly, ginger, curry leaves and small onion in a mixer and make a mixture. To this add chopped mango slices and salt. Grind it again (Grinding in two batches will incorporate everything).
(3) Grind till you get a fine mixture. Don't add water. Replace the mixture in a bowl. Using your hand make a big ball shape. Your mango chutney is now ready. Use as your need. .
Tips:
- Don't add water while grinding. The moisture from mango and coconut is more enough.
- Adjust spiciness according to your tolerance level. Add or reduce dry red chilly/green chilly.
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