Pacha Manga Chammanthi | Raw Mango Chutney

Name: Pacha Manga Chammanthi | Raw Mango Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1 Green Mango (small. 105 grams (You can use 1/2 of green mango)); 3 Shallots (approx 56 grams); 2 Red Chilies; 1 Green Chili; 1/4 tsp Fenugreek Seeds; 3/4 tsp Salt (or to taste); 1/2 cup Grated Coconut; 1/2 inch Ginger

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Pacha Manga Chammanthi or the Raw Mango Chutney is a Kerala delicacy made with green mango, shallots, chilies, and coconut. This sour and spicy chutney is an excellent side for rice and tiffin items like idli and dosa. The best part is you don’t even need to turn on your stove. Learn this no-cook South Indian style green mango chutney with step by step pictures.

I love chutneys, aka thogayals or thuvaiyals, and this raw mango chutney had been sitting on my to-do list for quite some time. As I mentioned above, this favorite condiment is from God’s own country, Kerala. In Malayalam, Chammanthi means chutney or sauce and Pacha manga means green mango. So pacha manga chammanthi is simply a fresh, no-fuss green mango chutney.

I didn’t get to post many mango recipes this year, though I have a few more lined up. There is something about mango season that pulls me back into the kitchen, and this no-cook chammanthi is one of those recipes I keep returning to. So stay tuned for some fresh, sweet, and green mango recipes coming soon.

Raw Mango Recipes from the Archives:

Before we get into the details, let me point you to a few green mango recipes I have already shared on the blog. If you enjoy that tangy raw mango flavor, you will love my Green Mango Kuzhambu and the everyday Green Mango Rice. For something to stock in your fridge, there is the Instant Green Mango Pickle and the classic Mango Thokku. And when you feel like mixing things up, try the refreshing Green Mango and Green Papaya Salad or a tall glass of Aam Panna to beat the heat.

Ingredients Needed:

You only need a handful of everyday ingredients for this chammanthi:

Green Mango – the star of the dish. Its sourness changes from one mango to the next, and it decides how much chili and salt you will need.
Shallots (small onions) – add a sharp, pungent bite.
Grated Coconut – rounds everything out and gives the chutney its body.
Red and Green Chilies – bring the heat.
Ginger – lends a little warmth.
Fenugreek Seeds – add that subtle bitter note that balances the sourness.
Salt – ties it all together.

That is it, no oil and no cooking. You can find the exact measurements in the recipe card below.

Dietary Specifications & Storage:

This raw mango chutney is naturally vegan and gluten-free. It does include shallots, but you can easily make a no-onion version, which I have shared below. Since it is a no-cook chutney made with raw onions and fresh coconut, it tastes best fresh. It stays good for up to four days when stored in an airtight container in the refrigerator.

Manga Chammanthi Preparation & Variations:

My mom makes a no-onion version, but I slightly modified it and added onions to this recipe. The raw onion adds the pungency and sharp flavor I enjoy. If you would rather skip it, you can leave out the onions or use just one, and bump up the coconut to make up for it.

The unique thing about this recipe is that you don’t need to cook any of the ingredients. We grind everything raw, and even tempering is not mandatory. So all you have to do is chop and grind, and that is it. You can put it together in less than 10 minutes.

The mango’s sourness plays a big role in determining how many chilies and how much salt to use. So taste a small piece of the mango first and add accordingly. I went with 2 dried red chilies, 1 green chili, and 1 teaspoon of salt. Here is the detailed recipe with the measurements I used.

Note on color: A quick note on the color. In these blog pictures, I left the mango skin on to keep the chammanthi green. In my video, I peeled the mango, so the chutney comes out red, thanks to the shallots and red chilies. Either way, it tastes the same, so go with whichever you like.

Serving Suggestions:

You can serve this chammanthi with idli, or pair it with hot rice and some pappadam on the side. Readers have told me it tastes wonderful with kappa (steamed tapioca) as well. It works as a side for almost any tiffin, from dosa and idli to a simple bowl of curd rice.

How to Make Pacha Manga Chammanthi:

I used a small mango; you can also use half of a green mango. Chop the mango roughly with or without the skin.
Peel the shallots, then grind everything together without adding any water.
If the chutney feels too thick, sprinkle in about a tablespoon of water, but no more.
Store it in an airtight container and serve with rice or any tiffin.

Recipe Notes:

Depending on how sour your mango is, adjust the spice and salt.
If you don’t enjoy the pungency of raw onions, reduce them and add more coconut instead.

Frequently Asked Questions:

What kind of mango works best?

Use firm, sour green (raw) mangoes. The tangier the mango, the better the chammanthi turns out. Always taste a small piece first, since the sourness decides how much chili and salt you will need.

Do I have to add onions?

Not at all. My mom’s original version is made without onions. If you prefer to skip them, leave them out or use just one, and add a little more grated coconut to balance the texture.

Can I make it without coconut?

Coconut gives this chutney its body and mellows the sourness, so I don’t recommend leaving it out completely. You can reduce it slightly if you like, but a chammanthi without coconut will taste quite different.

Is tempering necessary?

No, tempering is completely optional for this recipe. If you like, you can add a quick tempering of mustard seeds and curry leaves on top, but the chutney is delicious just as it is.

How long does it stay good?

It keeps well for up to four days in an airtight container in the refrigerator. Since it is a no-cook chutney, store it cold and use a clean, dry spoon each time.

Chutney Recipes You’ll Make Again and Again:

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