Kanni maanga chammanthi aka tender mango chutney is a must-have if you have some brined tender mangoes at home and is in the mood to let your rice or kanji accompany something tangy.
While 'uppilitta maanga' in itself is yummy enough to be eaten as it is or with other dishes, turning brined mangoes into chutneys offer a whole lot of additional fiery flavours that will leave your craving more. Here's the recipe
Ingredients
3 tender mangoes (brined)
3 green chilies
½ cup grated coconut
3 tsp yoghurt
Salt as required
Preparation
Take grated coconut, green chilies, tender mangoes, yoghurt and salt in a mixer jar
Blend well
Add water only if it is required
It's enjoyed the best with hot rice gruel.
