Uppu Manga Chamanthi is a Coconut and Brined Mango Chutney from Kerala
Uppu Manga Chamanthi | Coconut and Brined Mango Chutney from Kerala
Prep Time
10 mins
Total Time
10 mins

This is the recipe for Uppu Manga Chamanthi, a traditional coconut and brined mango chutney from Kerala. It is a wonderful spicy and tangy accompaniment to rice or kanji. I even enjoy it with my dosas.

Course: Accompaniment, Side Dish
Cuisine: Indian, Kerala, South Indian
Keyword: Coconut and Brined Mango Chutney, Uppu Manga Chamanthi
Servings: 4 People
Author: Aruna
  • 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
  1. Take the mango out of the brine and squeeze it to remove the seed.

  2. Pulse the grated coconut, shallots, mango (pulp and skin),  and green chillies to form a coarse paste.

  3. Transfer to a bowl and drizzle with 1 tbsp Coconut oil.

  4. Serve with hot rice, kanji or dosa. 

Recipe Notes

My mango was about 3" and very tangy. I would suggest you adjust the coconut quantity based on the tanginess of your Uppu Manga.