I've posted more than five chammanthi recipes here and that includes two manga chammanthi as well.
So, what makes this Thenga Manga chammanthi different?
Usually, when we make chammanthi, there is no cooking involved. We just grind together all the ingredients as such. Here, we are cooking , well not full fledged cooking, but kinda heating up the ingredients before grinding.
Does it make a difference? Yes, it kinda intensifies the flavor of the chammanthi and takes it to the next level. That's why I wanted to try this recipe when I saw it on Chef Pillai's insta page!
So, if you are a chammanthi fan, do give this recipe a try and am sure you'll love it!
Chef recommends this chammanthi is best had with rice and omelette. I added a dash of lemon pickle as well and it was a heart warming meal!
Here is the recipe…
Thenga Manga Chammanthi
- 1 small-medium raw mango (sliced, refer notes)
- 1 cup Coconut,heaped
- 15 Shallots/pearl onions
- 10 Dry red chilli
- 1 tsp Chopped ginger
- 1 tsp Kashmiri chilli powder
- 6 Curryleaves
- 1/2 tbsp Coconut oil
- Heat oil in a pan. Add whole shallots (no need to slice), chopped ginger, dry red chillies and curry leaves.
- Cook till it begins to brown. Add mango slices and mix well.
- Add grated coconut, kashmiri chilli powder nad salt. Mix well. Cook for 3-4 mins on low flame.
- Let cool for 10-15 mins. Grind the coconut mixture in the smallest jar (chutney jar) without any water.
- Serve with rice and omelette.