In Kerala Chutney is called as Chammandi and one of the native dishes is this Mango Chutney or Manga Chammandi, the tangy and spicy chutney goes well with idly, dosa, chappati or even rice.
I prefer using Kili mookku manga for this recipe though any vareity of mango can be used.
Raw Mango - Medium sized 1
Grated coconut - 1/2 cup
Ginger - 1/2 inch piece
Red chilly - 1 no
Green chilly - 2 nos
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Salt to taste
The chutney needs to be thick like that of the thogayals of Tamilnadu. Wash and chop the mangoes to small pieces (Can be made after peeling the skin too). Grind it to a coarse consistency along with grated coconut, ginger and green chilly. Add the salt finally and add the salt and adjust it. Do not add water. The water in the mango is sufficient enough for the chammandi.
Heat tadka pan and add oil and mustard seeds. Once it splutters add it to the chammandi.
Though tadka is optional we love to add it as it gives a flavour to the chammandi.
Serve it with hot rice and ghee or with rice kanji