Sunday, March 27, 2011

#91 Spicy Coconut and Raw Mango Chutney with Warm Yogurt Rice

In almost every ancestral home(tharavad) in Kerala there are at least two varieties of mango trees in the front or backyard. They produce an abundance of fresh green mangoes every season and gathered in baskets are used for pickling and cooking in many authentic dishes. The taste of those mangoes that come from your own backyard cannot be beat. No matter how organic or farm fresh the supermarket mangoes claim to be, there is no comparison to the genuine flavor that emulates from the taste of the traditional Kadu Manga, Uppu manga or Manga still lingers on my tongue up to this day. Well, I tried to re-create the same flavors --only I had to settle for the raw mango from my neighborhood supermarket. I don't think the mango chamanthi gets enough recognition among its co-condiments, even though it is an uplifting accompaniment to any vegetarian meal and can turn it into a completely satisfactory one.
Some posts ago, I had promised to share this recipe with you and here it is......The spicy tartness of the mango combined with the sweet coconut and ginger/curry leaf flavor is just so easy to make and the best part is there is no cooking involved!

Raw Mango- 1 cut up
Freshly grated Coconut -1/2 cup
Green chillies-3
Red Chillies-2
Curry Leaves- 1 sprig
Ginger- 1 inch piece
Salt to taste,
1. In a food processor add the cut up pieces of mango, ginger and the grated coconut with red chillies and salt to taste.
2. Process very well until the coconut and mango are pretty much meshed together well.
3. Add the rest of the ingredients and process again with very little or no water.
4. Remove the processor from its base and after removing the blade, carefully roll the chutney with
clean hands and roll it into a ball. Place it in a dish and serve with Thair Saadam, pappadam and
vegetable sides to please you palate for a simple vegetarian meal.

For the Thair Saadam(Yogurt Rice)
1. Long grain rice- 1/2 cup
2. Milk- 1 cup
3. Yogurt -1 cup
4. Seasoning spices-redchillies, curry leaves and mustard and cumin seeds.
5. Asafoetida-1 pinch

1. Cook the rice with more than double the liquid. Use 1/2 cup water and 1 cup milk to cook.
2. When cooked, remove from fire add salt and mix well with the yogurt.
3. Place a small saucepan on the fire add oil, asafoetida and the seasoning spices.
4. When the seeds splutter pour the seasoning over the rice, mix well and serve.


  1. Oh it sounds amazing! I can only imagine how much better it would taste with a mango straight from your own tree :)

  2. I've been to Delhi & Mumbai. Kerala is one place I'd love to visit. Would certainly like to try this dish :)

  3. My kind of dish, so spicy, and delicious. Yumm!


It’s always a pleasure to get feedback from all our readers. Please leave your name or contact info. Thanks for stopping by!

Print Friendly

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF