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