Salted Mango Chutney (Uppumanga Chammanthi)

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To salt the mango:

Mangoes – 1 kg

Salt – 150 grams

Water – 3 cups

How to:

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

How to:

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.