Name: Thenga Manga Chammanthi | Coconut Mango Chutney
Prep time: 10 min
Cook time: 7 min
Ingredients: 12 nos. Shallots; 6 nos. Dry Red chillies; Curry leaves (Few); 1/2 piece Raw mango (Remove the skin and cut into small pieces ); Half of a coconut (Grated); 1 tsp Kashmiri chilly powder; Salt as required; 1 tbsp Oil

Pacha Manga Thenga Chammanthi | Raw Mango Coconut Chutney

Pacha Manga Thenga Chammanthi, or Raw Mango Coconut Chutney, is a quintessential side dish in Kerala cuisine. Known for its tangy and spicy flavor profile, this traditional accompaniment elevates the taste of simple meals with its bold and refreshing notes.

A Flavorful Tribute to Kerala’s Culinary Heritage

This Raw Mango Coconut Chutney captures the essence of Kerala’s abundant tropical produce. The raw mango provides a tangy punch, while the freshly grated coconut adds creaminess and depth. Together, they create a balanced flavor that pairs beautifully with rice, dosa, idli, or even kanji (rice porridge).

Health Benefits of Raw Mango Coconut Chutney

The hot spicy chutney is not just a treat for your taste buds but also a powerhouse of nutrition.

Raw Mango: Rich in vitamin C, raw mango boosts immunity and aids digestion.

Coconut: Packed with healthy fats, coconut contributes to heart health and provides long-lasting energy.

Spices: Ingredients like dry red and shallots enhance metabolism and add a burst of antioxidants.

Versatility in Pairings

This chammanthi is a versatile side dish. It complements traditional Kerala meals, from steamed rice and fish curry to vegetarian delights like sambar and avial. Its vibrant taste also balances heavier dishes, adding a tangy contrast to their richness.

A Perfect Blend of Tradition and Simplicity

The preparation of the dish is a testament to Kerala’s culinary simplicity. With minimal cooking involved, it preserves the natural flavors of its ingredients, making it an easy and quick addition to any meal.

Popular Across All Ages

Loved by both children and adults, this chammanthi is a nostalgic reminder of home-cooked meals and the earthy essence of Kerala cuisine. Experience the zing of Pacha Manga Thenga Chammanthi and rediscover the magic of Kerala’s tropical flavors!

Thenga Manga Chammanthi | Coconut Mango Chutney

Pacha Manga Thenga Chammanthi, or Raw Mango Coconut Chutney, is a quintessential side dish in Kerala cuisine.

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Prep Time 10

Cook Time 7

Course Side Dish

Cuisine Kerala

Servings People

Ingredients

12 nos. Shallots
6 nos. Dry Red chillies
Curry leaves Few
1/2 piece Raw mango Remove the skin and cut into small pieces
Half of a coconut Grated
1 tsp Kashmiri chilly powder
Salt as required
1 tbsp Oil

Instructions

Take all the ingredients and keep it ready.
Heat oil in a pan and add shallots and saute for 2 minutes. Then add curry leaves and dried red chilly. Saute for another few seconds.
Then add mango pieces and saute for 30 seconds.
Add grated coconut and salt.
Add kashmiri chilly powder.
Saute it for 2 minutes.
Let it cool and grind it.
Coconut Mango Chutney Dry is ready to serve.