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.