Kerala Uppumanga Chammanthi (Salted Mango Chutney)
Uppumanga or salted mango is very traditional and popular in Kerala. Mango season usually falls in summer and during this time Keralites starts picking up good quality tender mangoes to vouch on their journey to make various things with it. One of those things is salted mango pickle or chutney. Here I’m going to share how to make chutney. Traditionally, it is preserved in a bharani(ceramic pickle jar) which gives it a different taste and becomes yummy as it gets older. Salted mango pickle or chutney goes very well with Kerala style porridge or “Kanji” (Malayalam term).
Don’t you want to know how to make this simple chutney? I guess you do and here it goes:
- Salted mangoes – 2
- Grated Coconut – 1/2 cup
- Dry red chilly – 5
- Curry leaves – 1 sprig
- Dry roast red chilies.Grind together salted mangoes, curry leaves, grated coconut and red chilly. There is no need to add salt as salted mangoes contain enough salt.
- Serve with kanji or rice.
Never heard of Salted mangoes, how to prepare them?
wow uppumanga chammanthi…ente vaayil kappal odikkam 🙂 Looks tempting and nice click!! Wish to have it with kanji..
mouthwatering chammanthi…feel like having kanji and chammanthi right now 🙂
sorry for the delay.
here is the recipe of uppumanga
Mangoes (Raw) – 250 gms
Salt – 3 tbsp
Water – 1 cup
.Wash the mangoes well.Pat them dry and keep aside. Boil water along with salt and let it cool. Put the mangoes in a Bharani and pour the brine solution over the mangoes.The solution must cover the mangoes.Tightly cover the mouth of the jar and Keep it aside for at least 1 month to get mixed well.
very yummy recipe Prajusha. Did u make the uppumanga?
looks yummy…we too make the same way but with little variation..grind coonut with kanthari chilly/birds eye chillies and 2-3 small onions..more tasty..