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Pacha Manga Chammanthi | Kerala style raw mango chutney

Pacha manga chammanti - A condiment made with coconut , raw mango and spices.

I usually hesitate to post small recipes like this even though I make chutneys almost every day for lunch. In Kerala, we prepare a variety of chutneys ( Malayalam name chammanti) as a dip or side dish for lunch, dinner and breakfast. So many variations of mango chutney can be made and this is my first post in this series. As soon as possible, I will include more chutney recipes from south India. Today's recipe is my masterpiece and the most loved one among them.

As I have mentioned earlier, due to the abundance of coconut, it became one of the unavoidable ingredient in majority of Kerala dishes. The chammanti is also a coconut based dish in which coconut is ground with different spices and flavoring agents. Still, you can find so many chutney recipes without coconut also.

Pacha manga chammanthi is the Malayalam name of raw mango chutney where pacha denotes green or raw and manga denotes mango. yes , of course the word chammanti is the native name of chutney or condiment. Pacha manga chutney will surely stimulate your taste buds with its natural tangy and spicy taste. This version of pacha manga chammanti does not need any water as the moisture within the ingredient itself is enough to attain the right consistency which we are looking  for. Stone grinding is the traditional way of making chammanti but these day's stone were not be there in most of the houses, so we can use the regular small mixer jar.

You can serve this tangy and spicy chutney with steamed rice, spicy cutlets or rolls. Try this at home and enjoy the dish.


Pacha Manga Chammanti recipe | How To make Kerala Style Raw Mango Chutney | Easy Manga Chammanti Recipe

A dry condiment made with coconut, raw mango and spices
Preparation time: 5 minutes| cooking time: Nil | Total time: 5 minutes


  • 1.5 cups grated coconut
  • 3 to 4 pieces of sour mango
  • 4 shallots
  • 2 green chilies
  • Salt to taste

Direction of preparation of pacha manga chammanthi

  • To make pacha manga chammanti, peel off the skin of raw mango with a peeler or sharp knife. Sour varieties of mango are the best for this dish. The chuteny should be sour and you have to adjust the amount of mango depending on your taste. That is why I haven't given a specific amount for mangoes. If the mango is sour, you have to use only a few slices but if not use more. Here, I am using only one portion of this mango. 
  •  Now cut the mango slice into small pieces in order to make the grinding process easier.
  • Next, Take the small mixer jar. Put four to five shallots, green chilies to your taste and the chopped mango pieces.
  • Grind smoothly without adding water. You may experience difficulty while grinding, if so just stir with a spoon and then grind again. 
  • Add grated coconut and salt. No need to add water. The moisture trapped inside the ingredients will be enough to get the right consistency. After grinding, the chammanthi should have a thick consistency. The coconut should be added only after other ingredients grind perfectly. After adding coconut, the big pieces will not grind properly and the chutney will lose its consistency. 
  • Serve with steamed rice. 

Happy cooking

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