Uppumanga Chammanthi
Uppumanga Chammanthi paired with rice stands out as the quintessential comfort food for many Keralites, truly earning its status as heartwarming cuisine.In my opinion, making Chammanthi can be a bit tricky. While it may seem straightforward—and it is—achieving the perfect consistency isn't guaranteed every time! The key lies in avoiding the addition of water during the grinding process.During our recent visit to Trivandrum, my mother generously shared some uppumanga (pickled raw mango) and uppilitta kanthari (pickled bird's eye chili) with us. These two ingredients are flavor bombs, and I combined them in this recipe for a delightful twist.
Ingredients
- 1 cup Grated coconut
- 1/2 cup Chopped Uppumanga (Raw mango in brine)
- 1-2 Chopped green chilli
- 3-4 Chopped pearl/small onion
- 1/2 tsp Chopped ginger
- 1-2 Curry leaves
- Salt
Instructions
- Combine all the ingredients together. Pulse it in your chutney jar without water until it comes together.
- If your mixie doesnt cooperate, you can add 1-2 tsp water to bring it together.
Notes
If you are using refrigerated coconut, just heat it in the microwave for 10-15 seconds before using it.
You can adjust the qty of uppumanga to suit your taste preferences.
I used uppilitta kanthari mulaku instead of green chilli.
You can also use dry red chilli/red chilli flakes/chilli powder instead of green chilli.
Tried this recipe?Let us know how it was!