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.
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