Coconut and raw mango chutney is a simple and tasty South Indian side dish with fresh coconut and spices. It is mild spicy & tangy
Coconut chutney/ Chammanthi is a simple and tasty South Indian side dish with fresh coconut and spices.
Coconut chutney/chammanthi

Estimated reading time: 5 minutes

Coconut raw mango chutney

Decoration of dishes is very important, it gives personality to a specific meal and the final touch to your delicious story. In the world of culinary art is well known that the appearance of food is one of the most important factors that will attract or reject.In this post, lets do this with our simple coconut raw mango chutney.

There are so many ways how one meal can be served and presented. Learn the basic rules about serving and food presentation. How to use an unusual technique for food presentation with simple plates, and how can create an interesting food presentation just with the use of unusual kitchen utensils.

Rules to follow:

There are certain rules that you need to follow, so you could be able to master some advanced techniques for food presentation.

  1. Never overload the plate.
  2. It is always necessary to leave blank the outer part of the plate along the edge.
  3. You need to create colour contrast on the plate.
  4. Mix large and small, soft and crunchy, bright and dark colours.
  5. Keep uniformity when it comes to portion size.
  6. Do not overdo with sauces, rather served them separately.

Food garnishing:

Today we can also see that food garnishing go one step furthered and chefs are freely using ingredients like edible flowers for decoration.

Free your mind and present food in alternative crockery and cutlery. let’s do this mango coconut chutney Kerala recipe.

Coconut chutney/ Chammanthi is a simple and tasty South Indian side dish with fresh coconut and spices.

Why don’t you go one step further and use the service and dishes made from natural materials. Everything natural and organic is more popular each day, so why you should not use plates and spoons made from wood or stone? Stones or slates in use as shown in the picture above.


South Indian mango chutney recipe

Lets do a simple easy preparation and presentation on coconut and raw mango chutney which is one of the favourite of Kerala. means coconut. As the state is rich with the thick cultivation of Coconut trees, it naturally got the name 'Kerala'. In fact, Kerala got its extreme charm because of this largest concentration of Coconut trees on her soil. Her land was one of the wealthiest places in the Planet, attracting explorers and merchants from all over the world for many millennia. The riches came from her land and what it gave in the form of pepper, cardamom, coconut and numerous other crops.

Raw mango chutney recipe

Is a simple and tasty South Indian side dish with fresh coconut and spices. We can prepare raw mango chutney with coconut in different ways and texture. Here we are doing coconut and raw mango chutney. It is mild spicy and usually served with idly, dosa and vada as a dipper or with rice. Here is the easy recipe for this green mango chutney.

Coconut chutney/ Chammanthi is a simple and tasty South Indian side dish with fresh coconut and spices.

Raw mango coconut chutney recipe

  • Preparation time -10 mins
  • Cooking time - 5 mins
  • Total time - 15 mins
  • Serves - 4
Ingredients to make raw mango chutney
  • 1/2 cup coconut (shredded)
  • 1 medium-sized raw mango (chopped into cubes)
  • 8 shallots (small Indian onion)
  • 4 chilli (to your choice)
  • 1/2 sprig curry leaves
  • salt (to taste)

Time needed: 15 minutes.

Method

  1. Step 1


    Peel the skin and chop the raw mango into cubes

  2. Step 2


    Remove the skin of shallots, and cut into two halves.

  3. Step 3


    Take a jar, add all the ingredients. Add salt to taste. Grind into a paste (not very smooth)

  4. Step 4


    Do not add water, because from raw mango it oozes water, if at all it required just a tsp of water is enough.

  5. Step 5


    Serve coconut and raw mango chutney with idli, dosa or rice.

Notes:

Curry leaves are optional but 4 to 5 leaves enough which helps in a better flavour for chutney/ chammanthi.

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Regards,
Sumith.
Coconut chutney/ Chammanthi is a simple and tasty South Indian side dish with fresh coconut and spices.
Coconut chutney/chammanthi
how to make coconut and raw mango chutney
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5 from 2 votes

Coconut and raw mango chutney

Coconut and raw mango chutney is a simple and tasty South Indian side dish with fresh coconut and spices. It is mild spicy & tangy
Course Chutney
Cuisine Indian, kerala cuisine
Keyword Coconut and raw mango chutney
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4
Calories 121kcal
Author Sumith Babu
Cost £3

Ingredients

  • 1/2 cup coconut (shredded)
  • 1 medium sized raw mango (chopped into cubes)
  • 8 shallots (small Indian onion)
  • 4 chilli (to your choice)
  • 1/2 sprig curry leaves
  • salt (to taste)

Instructions

  • Peel the skin and chop the raw mango into cubes


  • Remove the skin of shallots, and cut in to two halves.


  • Take a jar, add all the ingredients. Add salt to taste. Grind into a paste ( not very sooth)


  • Do not add water, because from raw mango it oozes water, if at all it required just a tsp of water is enough.


  • serve  coconut and raw mango chutney with idli, dosa or rice.


Nutrition

Calories: 121kcal | Carbohydrates: 22g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Sodium: 13mg | Potassium: 434mg | Fiber: 4g | Sugar: 14g | Vitamin A: 988IU | Vitamin C: 93mg | Vitamin E: 1mg | Calcium: 30mg | Iron: 1mg
What is coconut chutney made of?

The basic ingredients for coconut chutney are freshly grated coconuts, green chillies, cumin and ginger. It can be tempered with coconut oil, mustard seeds, hing, red chilli and curry leaves.

How do you eat coconut chutney?

Coconut chutneys are great to go with Idli and dosas, which are south Indian favourites.

How long coconut chutney last?

Coconut chutneys can be stored in refrigerator for 2 to 3 days. You can also freeze it up to 3 months and can be used in batches.

Can coconut chutney be heated?

Coconut chutney can be stored in refrigerator for 2 to 3 days. To reheat add little bit of water and microwave for 30 seconds. You can freeze coconut chutney upto 3 months and can be used in batches. Its always better to serve in room temperature with your favourite foods.

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