Cooking web notes

  Another mango treat made during this season.  Summer and the raw mango season is fast fading in Kerala, India but without letting you in on how to make mango chammanthi it will not be complete.  Mostly we use the mangoes that fall down from the tree, before they mature,for this chutney.  The sourness of mango soothed over by sweet coconut and then taken a notch up on the spicy scale with green chillies this is all you will need with hot rice.  I have to admit I can eat a plate of rice with just this and some curd. I will not let any other flavors bother this rich, spicy taste.  Give it a shot and let me know what you think     



Ingredients:

Mango slices- 2-3 (2 by 4 inch pieces,preferably the flesh, closest to the seed)
Coconut grated- 1/3 cup
Green chillies- 2 or 3
Shallot- 1
Curry leaves- 2
Salt- to taste

Method:

1.Peel off the skin from mango slices.
2.Grind everything together in the small bowl of a mixie/ on the "ammikkallu" without adding any water.
3.If you are grinding using an "ammikkallu"/arakallu grind the coconut and mango first followed by green chillies, shallot and salt. Finally grind everything together/mix together.
4.Serve with rice,thoran and curd/yogurt.Believe me,if you haven't tried this one yet, it tastes divine :-)



1.I did grind this in a mixie, the presentation is just for the camera ;-)
2.You could add more or less mango slices, according to your sourness level.

Sending this to "Green Gourmet event" hosted by Preeti of Write food.Happy hosting, such a cool event Preeti :-)



Contributor: Namitha