Manga Inchi Chammanthi | Mango Ginger Chutney

Manga Inchi Chammanthi is a traditional styled, thick and coarsely ground, coconut based chutney dish quite popular in remote areas of Kerala region. Manga Inchi is a rhizome that looks like ginger with a raw mango flavor, but actually has nothing more of ginger. It tastes quite different from the usual ginger. It is pale yellowish on the inside and actually belongs to the turmeric family. Chammanthi /Chutney is a Malayalee favorite, lip smacking condiment served with rice, kanji, and even with idli and dosa. There are a lot many variations for preparing chutneys and Manga Inchi Chammanthi is perhaps one of the easiest and tastiest one. Traditionally these chammanthis were prepared in ‘Ammikallu’ or ‘Arakallu’ without touching water. You can also prepare it in the small jar of mixer. Seasoning with coconut oil is what makes the dish unique and special. The aromatic coconut flavor sinks into the chutney making it still more appealing.

Cutting short, Manga Inchi is employed in a variety of dishes like chammanthi, flavored rice, pickles etc. When you are short of raw mangoes, you can prepare a mango chutney with this. It tastes superb with boiled rice. Mango ginger is well known for its ability to treat digestive problems. An enzyme named ‘enterokinase’ is present in mango ginger that helps break down proteins into organic compounds thus aiding digestion. It also improves appetite and relieves gastric discomfort. Climatic conditions in Kerala is quite suited for wide cultivation of Manga Inchi. These are pesticide free natural ingredients that benefits your body. If you haven’t tried before, give the dish a try. It tastes simply divine. Adjust the sourness level as per your liking. You can explore a well detailed Mango Ginger Chutney recipe here that can be easily prepared at home. Enjoy the dish.

Manga Inchi Chammanthi | Mango Ginger Chutney

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Side Dish

Cuisine Kerala

Servings 4 people

Ingredients

  

1x2x3x

• 250 g Maanga Inchi (Mango-Ginger)
• 1/2 cup Grated Coconut
• 5 – 6 nos. Green/Red Chillies
• 2 tsp Chana Dal (Bengal Gram Dal)
• 4-5 nos. Shallots
• 1/2 tsp Mustard Seeds 
• As reqd Curry leaves
• As reqd Salt
• 2 tsp Coconut/refined oil

Instructions

 

• Clean and cut Maanga Inchi (Mango-Ginger) into small cubes.
  
• Take the ingredients: Shallots, grated coconut, green/red chillies, chana dal, 3 – 4 curry leaves and salt in a plate. 
  
• Grind all the above ingredients together along with very little quantity of water in a grinder or grinding stone. 
  
• For Seasoning : Heat some oil in a frying pan, splutter mustard seeds and add red chilli pieces and curry leaves and fry them properly. Add the fried mustard seeds, curry leaves and red chilli into the already prepared Chammanthi.
  
• Manga Inchi Chammanthi is ready.
  
• This Maanga Inchi Chammanthi can be served with Idly/Dosa/cooked Rice/Parotta etc.

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