Salted Mango Chutney (Uppumanga Chammanthi)
To salt the mango:
Mangoes – 1 kg
Salt – 150 grams
Water – 3 cups
Wash the mangoes, pat them dry and keep aside.
Boil 3 cups of water along with salt and allow it to cool.
Put the mangoes in a big ceramic jar/glass jar, pour the cooled salt water into the jar, cover with a lid and store in a cool dry place for at least a month.
To make the chammanthi:
Small onions – 1/2 cup (thinly sliced)
Dry Red chilies – 5-6 (crushed)
Salt – 1 pinch
Salted mangoes – 2 medium sized
Coconut oil – 2 tablespoon
Crush the mangoes with a mortar and pestle (you can also crush it with your hand).
Season the small onions and the red chillies with a pinch of salt, pour the coconut oil into the bowl and add it to the crushed mangoes and mix well.
Serve with kanji.