Uppumanga (Salted Mango Chutney)
A family recipe since October 2009
A bright, tangy Kerala-style chutney made from tender salted mangoes, toasted red chilies and fresh coconut — simple to make and irresistible with rice or kanji.
Ingredients
- Salted mangoes - 2 whole
- Coconut - 1/2 cup
- Dry red chilies - 5 whole
- Curry leaves - 1 whole
Instructions
- 1Dry-roast the 5 dry red chilies in a hot pan until they become fragrant and slightly darkened, then set them aside to cool so they do not steam inside the grinder.
- 2Grate the coconut and measure out 1/2 cup of grated coconut before you start grinding so everything is ready to go.
- 3Place the 2 whole salted mangoes, the grated coconut, the cooled roasted chilies and the curry leaves in a small grinder or mortar; grind or pulse to a coarse, spreadable chutney, stopping to scrape down the sides if needed.
- 4Do not add salt, because the mangoes are already salted; taste a small spoonful to check seasoning and texture, adjusting by grinding a little longer if you prefer a smoother chutney.
- 5Transfer the chutney to a bowl and serve with kanji or steamed rice for a classic Kerala pairing.
More Prep Pics
Comments (6)
- MonaOctober 24, 2009
Never heard of Salted mangoes, how to prepare them?
- sangeethaOctober 24, 2009
wow uppumanga chammanthi...ente vaayil kappal odikkam :-) Looks tempting and nice click!! Wish to have it with kanji..
- lissieOctober 24, 2009
mouthwatering chammanthi...feel like having kanji and chammanthi right now :)
- prajushaOctober 28, 2009
Mona, 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.
- Shifa firozOctober 29, 2009
very yummy recipe Prajusha. Did u make the uppumanga?
- lotusFebruary 13, 2013
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..