Grind the manga inji, green chillies and salt to a coarse paste adding as little water as possible. The paste or Chammandhi should be thick enough to hold shape. Transfer to a serving dish. Drizzle with coconut oil.

Serve as a side dish with broken rice Kanji, or rice and Molagootal. You can thin the consistency a little more with water and serve it as a chutney with dosa and idli or even serve as a dip.