Chammanthi (chutney) is a very simple and common preparation in Kerala, especially used to complement the other main course curries. This chutney along with hot rice in itself is a great treat for my taste buds :-).
Chammanthi is the malayalam equivalent for chutney.
Chutney tends to be little liquid, whereas chammanthi is a dry coarse paste. This can always make for a different taste to accompany your other regular curries. To make a good mango chutney, the mangoes used must be raw and sour.The more the sour the best.
You must be wondering how I managed to get mangoes in winter. Well, we get it here in some super markets, though a touch expensive.
Ingredients:
Chammanthi is the malayalam equivalent for chutney.
Chutney tends to be little liquid, whereas chammanthi is a dry coarse paste. This can always make for a different taste to accompany your other regular curries. To make a good mango chutney, the mangoes used must be raw and sour.The more the sour the best.
You must be wondering how I managed to get mangoes in winter. Well, we get it here in some super markets, though a touch expensive.
Ingredients:
- Raw mango(peeled and chopped)- 1/2 cup
- Shallots- 3nos
- Green chillies- 3nos
- Grated coconut- 1cup
- Salt- as per taste
- Grind all the ingredients in aspice grinder to form a thick and smooth paste.
- Serve hot with rice.
- Adjust the ratio of coconut according to the sourness of mangoes.
- If the mangoes are not sour then add little lemon juice or little tamarind.
Looks like coconut chammanthi itself. To improve appearance, you could have added a sliver of mango showing the skin as well.
ReplyDeleteOr you could add carrot as well to give color and make it appealing to kids.
Authentic kerala raw mango chutney will look like this. This dish was not meant for kids as this will be spicy. Thank you for your suggestions.
ReplyDelete