Pacha Manga Chammanthi or the Raw Mango Chutney is a Kerala delicacy prepared with green mango, shallots, chilies and of course coconut. This sour and spicy chutney is an excellent side for rice and tiffin items like idli and dosa. You don’t need to turn on your stove for this spicy manga chammanthi. Learn this no-cook South Indian style green mango chutney with step by step pictures.
I love chutneys aka thogayals or thuvaiyals. This raw mango chutney was on my todo list for quite some time. As I mentioned above, this favorite condiment is from God’s own country – Kerala. Chammanthi in Malayalam means chutney or sauce and Pacha manga means green mango. This year I didn’t post many mango recipes. I have a few lined up. So stay tuned for some fresh sweet and green mango recipes.
Raw Mango Recipes from the Archives:
Before getting into the details, let me share some green mango recipes from my archives,
- Green Mango Kuzhambu
- Green Mango Rice
- Instant Green Mango Pickle
- Mango Thokku
- Green Mango and Green Papaya Salad
- Aam Panna
Manga Chammanthi Preparation & Variations:
My mom shared her no onion version, but I slightly modified and used onions in this recipe. The raw onion adds that pungency and sharp flavor. But if you don’t prefer that, you can skip the onions or add just one. In that case, increase the amount of coconut. This chutney stays good for up to four days when refrigerated.
The unique thing about this recipe is you don’t need to cook any of the ingredients. We grind everything raw, and tempering is not mandatory either. So all you have to do is chop and grind. That’s it. You can make this in less than 10 minutes. As you can see in the pictures, I served this with idli, and also I relished it with hot rice and some pappadam.
The sourness of the mango plays a significant role in determining the number of chilies and salt used. So taste a small piece of mango and add accordingly. I went with two dried chilies and one green chili and also one tsp of salt. Here is the detailed recipe with the measurements that I used,
Ingredients:
- Green Mango – 1/2
- Shallots – 5
- Fenugreek Seeds – 1/4 tsp
- Red Chilies – 2
- Green Chili – 1
- Grated Coconut – 1/2 cup
- Ginger – 1/2 -inch piece
- Salt – 1 tsp
Steps:
- I used one half of the green mango. Just chop the mango roughly without peeling the skin.
- Peel the shallots and grind them all together without adding any water.
- If you feel the chutney is thick, sprinkle about 1 tbsp of water but not more than that.
- Store it in an air-tight container and serve it with rice or any tiffin.
Notes:
- Depending upon the sourness of the mango, adjust the spice and salt.
- If you don’t prefer the pungency of raw onions, reduce the onions and add more coconut.
- 1/2 Green Mango
- 5 Shallots
- 2 Red Chilies
- 1 Green Chili
- 1/4 tsp Fenugreek Seeds
- 1 tsp Salt
- 1/2 cup Grated Coconut
- 1/2 inch Ginger
- I used one half of the green mango. Just chop the mango roughly without peeling the skin.
- Peel the shallots and grind them all together without adding any water.
- If you feel the chutney is thick, sprinkle about 1 tbsp of water but not more than that.
- Store it in an air-tight container and serve it with rice or any tiffin.
- Depending upon the sourness of the mango, adjust the spice and salt.
- If you don't prefer the pungency of raw onions, reduce the onions and add more coconut.
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