Green mango ground along with shallots and spicy red chilies makes a great accompaniment to hot steaming rice..!!
It has been raining mangoes in Kerala. No matter how well we try to hydrate ourselves, the heat always manages to zap the energy out of you. Hunger pangs strike often and heavy oily food gives a sick feeling in the stomach. During this time, I enjoy the simplest of meals, some kanji and chammanthi. Like I mentioned in a previous post, a chammanthi is something I cannot get enough off, and I devour it no matter what kind it is.
Today I opted to stop staring at that beautiful green mango hanging outside my window and have a nice sour mango chammanthi instead. Hot steaming Paavizham rice, some Kachiya moru, chicken curry and manga chammnthi made up my delicious lunch. I don’t know about others, but for me an extra strong flavored chammanthi is just enough to gobble up my rice any day. It is that yum..!!
- Green mango – 1 small
- Shallots – 7
- Ginger – 1 ½ inch
- Curry leaves – few
- Red dried chilies – 5 to 7
- Grated coconut – 1 cup packed
- Peel the skin off the green mango. Slice it into pieces. Discard the seed.
- In the grinder jar of your mixer, add the mango and all the remaining ingredients. Whiz together till combined.
- Some people love their chammanthi to have a smooth well ground texture, while others love it to have that coarse crushed texture. That is basically a matter of preference. I love it semi coarse.
- Check for seasonings. Add more salt if needed. If adding more, you do not need to whiz it in the grinder. Instead just mix well with hand. Too much grinding can make the chammanthi like a paste and that is not desirable.
- Serve with hot kanji or steaming rice.