Pacha Manga Thenga Chammanthi is a traditional styled authentic dish from Kerala Cuisine having generations of uniqueness and specialty. This is a popular and favorite Kerala delicacy prepared with raw mango, shallots, dry red chillies and grated coconut. Mangoes grow in plenty during summer and hence you will find this dry chutney dish adorning our tables almost everyday during summer time. The mere mentioning of Raw Mango Coconut Chutney makes my mouth drool. The mouth watering dish is a perfect blend of sour mango which is rich in Vitamin C blended with green chillies and coconut for a kick. The tangy flavor stays prominent and that is the uniqueness and specialty of the dish. This spicy and tangy flavored chutney makes for a perfect side dish with idli/dosa and even with rice. Pacha Manga Thenga Chammanthi tastes great with rice gruel and dal rice too. When you are out of curry stock, this chammanthi comes to your rescue and you can observe your family enjoying the dish. The awesome dish will satiate your taste buds.
Pacha Manga Thenga Chammanthi is a dish close to my heart. I admit I am a great fan and I observe my family and kid following me close. It requires few ingredients and with just one turn of the mixer, you are off on the go. No extra efforts and strain required. Good for bachelors and working house wives. Do try the dish at home and do send me feedback so that I will be motivated to post simple easy recipes. Raw mangoes are great for summers and it soothes and cools down your system. All of us love spicy tangy flavors and there are several variations for preparing the chutney. But i admit openly that this is the tastiest of mango based chutneys. There is another traditional styled coconut chutney in Kerala Cuisine and here mango is replaced with tamarind. You can adjust the sour and chilly flavors as per requirement. Usually kids like it mild. You can see their eyes watering if the chutney is hot. You can explore a well detailed Coconut Mango Chutney recipe here.