Ingredients
1. Uppumanga/ Brined Mangoes - 2 Nos
2. Green Chillies - 5 Nos
3. Ginger - small 1" inch piece
4. Shallots - 5 Nos
5. Coconut - one handful
6. Yoghurt/ Curd - 1 cup
7. For Tempering/ Tadka:
Mustard Seeds - 1 tsp
Red Chillies - 2 Nos
Curry Leaves - one sprig
Method
Grind the items listed from 1-5. Mix this chutney in the yoghurt/ Curd and keep aside. Temper the items listed under item 7 and pour it over the yoghurt mixture.
This dish is best when had with plain rice, upperi/ thoran and some kondattam/ varaval by the side.
Awesome!!! i got here when i was looking for variations of chutneys to be served with kanji for my ailing hubby(he's down with a tooth ache ;)) and i found stuff abt kanji here http://kitchenmishmash.blogspot.com/2007/08/kanji-payar-our-comfort-food.html and she mentioned the chamanthi which i looked up google and it landed me here :) i dont have the coconut so im not sure how its going to turn out :(
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