Pacha Manga Chammanthi refers to one of Kerala's traditional Chutney recipes which is made from raw mangoes that goes well with steamed rice or Kanji (rice gruel/porridge) with newly fried Papad/Papadam. It is made from grated coconut, slices of peeled raw mangoes, ginger, Chumannulli (shallots/pearl onions), Kanthari Mulaku (bird’s eye chillies), salt and Curry leaves which is a must for every dish in Kerala, India.
This raw mangoes Chutney is made by coursely grinding the ingredients together, except the Curry leaves the best is by using the traditional grinder called Ammikallu, but can also be made easier and faster by using the modern mixer/grinder which every home in Kerala has.
After grinding together and adding the curry leaves, it is often shape it into a ball and serve with rice, Kanji and newly cooked Papadam. It can also be served with Chappati/Roti, Idli, and Dosa.
Pacha Manga Chammanthi is a part of a traditional Sadya Menu.
Below are pictures of Pacha Manga Chammanthi prepared by my family friend in Allepey, Kerala using a modern grinder/mixer which she served to us with Chappati/Roti.
The Pacha Manga Chammanthi below which is formed into a ball before serving with Kanji and Papadam
