Uppu Manga Chammanthi

I had a short visit to Kerala last week. So thought of sharing the exclusive, special, yet easy to prepareKerala cuisines.Of these, one of my all time favourite is Uppu manga chammathi or Brined Mango Chutney.Unripetender Mangoes are preserved in Kerala by brining it in salt solution. Well-brined Mangoes stay unspoiled for over a year.

Uppu Manga Chammanthi preparation can be done with/without coconut. Again, It all depends on the taste of people who are going to eat the same. In my family only, me and my sister likes this without coconut and vice versa is the case with my parents :)

Uppu manga with kanji (rice porridge) is an awesome combination and I'm pretty sure that every Keralite must have tasted it at least once in their lifetime.

The recipe which is shared below is made up of only Uppu Manga, small onions and small green chillies(which are very hot and the same chillies can be seen in the top of the glass jar)

Bharani(traditional ceramic jars) should be used for preserving the mangoes in salt solution. As in this modern world, since many of us don’t have these kind of traditional vessels,these are slowly substituted by bottles.

Uppu Manga Chammanthi makes a wonderful accompaniment to Rice or serve it with Kanji.

Ingredients

1. Diced Uppu Manga (Brined Mango) Pieces – 1/2 cup

2. Green Chillies – 2 (or to your spice level)

3. Curry Leaves – 3 to 4

4. Salt – to taste

Preparation Method

1. Blend everything together in a mixie or food processor until you get a coarse paste.

2. Add salt only if required

#keralacuisines