Uppumanga Chammanthi - Chutney with Salted Mango in Brine

No matter how hard I try to push away rice from my diet , I am always boomeranged.Who can resist the urge for a helping of a plateful rice , especially when you have something like uppumanga chammanthi to go along with it ? I am not above that :).  

Once upon a time, making Uppumanga was one of the summer entertainment for a generation gone by . They make this to savor the labor in monsoon, where rain is the star of the days , and you cant get out of the house without a small boat . So they made a portion of the summer bounty for gloomy monsoon days at least to make their meals yummy treats . Uppumanga , dried-mango , mango skin, green beans, Tindora, Bitter gourd, Lots n lots of fish pickles and mango pickles...I still remember the summer days i spent in my mom's house , a dozen servants would be working on this , to make and pack all the summer bounty to family around. My mom liked uppumanga the best and grandma made sure she got an extra bharani of this every year ;).She makes chammanthi , uppumanga curry , uppumanga ozhichu curry ....with those salt drunken Little mangoes. ...oh even the very thought of it makes me drool :)

Recipe for Uppu manga chammanthi / Kerala Salted mango chutney

Ingredients:-

Uppumanga - 1 nos ( I used store bought Salted mango in brine)

Shallots chopped - 3-4 or half small onion

Green chili chopped - 2

Grated coconut - 1 cup

Curry leaves - 5-6 

Salt to taste

Clean and chop the mango into small pieces with skin and discard the seed.

Add everything to a food processor or small jar of mixer and grind to a coarse paste.

Add a little water if you really need. I use  a bit of the salted water from the mango and adjust salt in that case.

Cheers

Sarah