Cool misty mornings have given way to hot and clammy days here and I'm really looking forward to the arrival of the monsoons in June. The monsoons bring their own set of discomforts but it would mean a very welcome respite from the heat of the summer!

Pachcha Maanga Chammandhi (Raw Mango Coconut Thick Chutney)

Pachcha Maanga Chammandhi (Raw Mango Coconut Thick Chutney)

Cool misty mornings have given way to hot and clammy days here and I'm really looking forward to the arrival of the monsoons in June. The monsoons bring their own set of discomforts but it would mean a very welcome respite from the heat of the summer!

The summer does have its own advantages though, one of them being mangoes!

Mangoes have slowly started arriving at my market for a couple of weeks now but are so expensive, I'd rather wait another couple of weeks till mangoes flood the market and the prices come down.

Luckily for me, a friend ensured I didn't wait that long by gifting me some mangoes, both raw and ripe, that her mother had brought over from Kerala (harvested from their backyard). Some of the raw mangoes were made into Maangakari, while one mango was used up to make this very tasty mango chutney.

I use the term "chutney" here as I don't know of another that comes close to describe this. A chammandhi is a very thick coconut based spicy chutney from Kerala, which usually eaten with rice or "kanji" which is a rice gruel/ porridge. Traditionally made by grinding on a stone slab with a pestle (called an "ammikallu"), chammandhis come in a variety of tastes depending on what is added to it.

Pachcha Maanga Chammandhi (Raw Mango Coconut Thick Chutney)

Chammandhi is somewhat similar to thogayal (another type of thick coconut chutney) but does not contain lentils. This chutney from Kerala has become a part of our cuisine too, but our Palakkad Iyer version does not use shallots, which many maanga chammandhi recipes typically do.

To make a good maanga chammandhi, the mango used must be raw and quite sour. Remember that this is a spicy preparation, and the chillies are needed to balance the sourness of the mangoes along with the salt.

Summary

Be the first to rate0050Print
  • Yield4 servings

Ingredients

Unpeeled, grated raw mango
1 cup
Fresh grated coconut
1 cup
Green chillies
2 to 3
Salt
to taste

Steps

  1. Do not peel the mangoes. Put all the ingredients in your mixer/ grinder and grind to a reasonably smooth thick paste.
  2. Do not add any water, except for a couple of teaspoons full if absolutely necessary.

This chammandhi is best when served with kanji (which is bland) and pappads. I also serve this with mulagootal or mulagushyam

Pachcha Maanga Chammandhi (Raw Mango Coconut Thick Chutney)

While on the topic of mangoes, a comparitively poor mango season has been predicted this year due to unseasonal rains. Rain during the flowering season of the mango trees causes the flowers to fall resulting in fewer mangoes than usual.

So it was heartening to see so many mango laden trees on our trip back home, last week. My sister-in-law has one such mango tree in her backyard, which partially leans onto her terrace. This makes the business of plucking mangoes very easy, as you can see from my picture.

I came back to Goa with a huge bag full of green mangoes from her tree, and have spent most of the past two days turning them into Maanga Thokku and Chundo