Unlike the chutney, this is thick in consistancy. I keep my chammandi simple by grinding green mango and coconut with green chillis. The sour taste of mangoes along with the creamy texture of the coconuts has a very tingling effect on your taste buds. I know a malayali friend of mine who adds a shallot or two along with a piece of ginger to give the chammandi additional flavours. But nothing to beat the direct hit of sour mangoes ----
Here's my recipe:-
- Raw Mango - 1 cup (washed n chopped)
- Grated or chopped coconut - 1/2 cup
- Green chillies - 3 to 4 - to taste
- Salt- to taste
- water - a little - to bind them
Generally the raw mango is not peeled for the chammandi. It tastes awesome with the skin on, but if you want you can peel and then roughly chop the mango.
Add all the ingredients to the blender except salt.
Grind it with little water to bind them to a thick mix. Season with Salt.
The more sour the mango, the more the sizzle!!!!! Enjoy !
Linking this to Sujana's Celebrating Regional Cusisine