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Main Course

Mango Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

1 nos Mango
1/4 cup Coconut — grated
4 nos Thai pepper Kanthari mulaku
4 nos Shallots (Kunjulli)
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Cut mango into small pieces.
Step 2
Grind all the ingredients together to make chammanthi.
Step 3
Goes well with rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Mango Chammanthi

Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.

Ingredientsfor 2 servings

1 nos Mango
1/4 cup Coconut — grated
4 nos Thai pepper Kanthari mulaku
4 nos Shallots (Kunjulli)
Curry leaves, a few
Salt, to taste

Preparation

Step 1
Cut mango into small pieces.
Step 2
Grind all the ingredients together to make chammanthi.
Step 3
Goes well with rice.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.