Pacha Manga Chammanthi
- 10 min
- medium
- Serves 4
Pacha manga chammanthi, a Kerala raw mango chutney ground with coconut, green chilli, shallots and ginger. Medium-spicy, serves 4, about 10 minutes.
Good for: Onam
Ingredients
Raw Mango, Peeled150 grams
Coconut (Grated), Grated90 grams
Green Chilli, Chopped15 grams
Small Onion (Shallots), Peeled2
Ginger, Peeled3 grams
Salt1 tsp
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 102kcal | 408kcal |
| Protein | 1.2g | 4.8g |
| Carbohydrate | 8.8g | 35g |
| Fat | 7.5g | 30g |
| Fibre | 2.7g | 11g |
| Sugar | 3.5g | 14g |
Method
Wash, peel and cut the raw mango into small pieces. Grate the coconut, peel the shallots and ginger, and chop the green chillies.
Add the mango, coconut, green chillies, shallots, ginger and salt to a mixie jar. Do not add water; the mango gives enough moisture.
Grind for 1 to 2 minutes. Stop when the chammanthi is coarse and evenly mixed.
Taste the chammanthi and check the seasoning. Transfer it to a bowl and serve fresh with rice.
Before you start
- How long does Pacha Manga Chammanthi take?
- 10 minutes from start to finish.
- How many people does Pacha Manga Chammanthi serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Pacha Manga Chammanthi vegetarian?
- Yes. No meat, no fish and no egg.
- Is Pacha Manga Chammanthi spicy?
- It is medium: 2 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Pacha Manga Chammanthi?
- 150 grams Raw Mango, 90 grams Coconut (Grated), 15 grams Green Chilli, 3 grams Ginger, 2 Small Onion (Shallots), 1 tsp Salt, and a few more listed on this page.
- Do I need a pressure cooker for Pacha Manga Chammanthi?
- No, it is cooked in an open pot.
- How many calories are in Pacha Manga Chammanthi?
- About 102 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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