I learnt to make Uppu Manga | Khalle Ambo | Brined Mangoes from my dear friend Anupama Michael. Since then Khalle Ambe Gojju or the Konkani Style Brined Mango and Coconut Chutney has become a staple in my home. Today, I made another variation of the chutney called Uppu Manga Chamanthi from Kerala.
My family is crazy about unripe mangoes (kairi, mavinikai, mammidikaya) and the brined mangoes are a great way to enjoy mangoes through the year. I have tried making the Andhra Style Mango and Coconut Chutney | Mammidikaya Kobbari Pachadi with these Uppu Manga and it turns out simply delicious.
I am now tempted to try making Mammidikaya Pappu with it. 😀
Coming back to Uppu Manga Chamanthi, it is a super simple chutney made with coconut, brined mango, and green chillies. If you have brined mangoes, this chutney gets done in less than 10 minutes and is an absolutely yummy accompaniment to rice and even dosa.
Recipe for Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala
Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala
- 1 Small Brined Mango (See Notes)
- 1/2 Cup Grated Mango
- 2 to 3 Spicy Green Chillies
- 2 to 3 Shallot, Madras Onions (Optional)
- 1 tbsp Coconut Oil
- Take the mango out of the brine and squeeze it to remove the seed.
- Pulse the grated coconut, shallots, mango (pulp and skin), and green chillies to form a coarse paste.
- Transfer to a bowl and drizzle with 1 tbsp Coconut oil.
- Serve with hot rice, kanji or dosa.
How to Make Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala
- Take the uppu manga out of the brine.
- Gently squeeze the mango to remove the seed.
- Discard the seed.
- Add the grated coconut, brined mango, green chillies, and shallot to the chutney grinder.
- Pulse a few times till you get a coarse chutney.
- Transfer the Uppu Manga Chamanthi to a bowl.
- Drizzle the coconut oil over it.
- Serve with hot rice, kanji, or dosa.
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