Manga chammandi – raw mango chutney.

raw mango relish
The power outage was common during my childhood in Kerala. Typically, during the rainy season, the heavy winds or the branches of the falling trees pretty much anything triggers off a night with no electricity. I actually used to love this..coz this was the fag end of the raw mango season,  with a few more raw mangoes hanging steadfastly to the trees and cannot wait for it to be ripened as the winds might knock them down.
On these nights,  the  dinner menu will be rice kanji(Kerala style red rice gruel),  cooked green gram (with fresh coconut) with raw mango chammandi (I literally have no translation for this)  and crispy a papadam( oh my, I am drooling)
This was a delicious combination. Steaming hot kanji serve with a good amount of protein from the green gram was healthy.  The sour mangoes which can give you goosebumps mellowed down by the sweet fresh coconut meat and the final kick with the bird’s eye chilli..and topped with the aromatic drizzle of virgin coconut oil. Mmm….mmm. Did I make you drool too? No shame… I am drooling too. 😆   This is an everlasting combo in my mind and healthy comfort food.
chutney with mango

Down the memory lane

These memories were revived during my visit to my parents home a couple of weeks back. Dad was waiting for the grandchildren to come to pluck the raw mangoes from their tree. They were just the perfect sour. Mom made this amazing little ball of relish, spicy tangy and absolutely comforting. Though we had it with rice, not the gruel, we had a very happy time. with all the other delicious recipe mom had made it was so loving to have and be with them. It was really interesting to watch how mom always makes it into a ball-shaped huge one. Patiently grinding it on her trusty granite grindstone she creates it bigger than a tennis ball. She begins by placing the placing each ingredient on the stone and smashing them and then bringing it together into a smooth paste crushing and moving it at the same time. Quite a shoulder workout that it is!! Though this is how my mom prefers to do the recipe, it is totally doable in an indian blender or a food processor.
When Swathi proposed down the memory lane as the theme, I was so excited to share this recipe.
mango dip

An additional tip from Mom

When mangoes are in season choose a few sour mangoes. Clean and chop them into cubes. Discard the seed.  Freeze this in double zipper pouch.  Store just enough to take out for one time in one pouch so there is no thaw and refreeze involved.
Use this in seasons you don’t get raw mango to prepare this recipe.
So you have a year-long supply of mangoes not to crave for the summer supply.
Here is yet another one with those sour raw mangoes from Kerala cuisine
nurukku maanga pickle

Instant mango pickle

Enjoy the recipe. Leave me a feed back.
Here is the pin for you to save and don’t miss to like us and tag us when you make the recipes on this blog.
This recipe is a part of the #182 Foodie Monday blog hop. This theme, Down the memory lane, is proposed by Swati, who is the blogger behind Foodtrails25. 
Enjoy reading her adventures too. Meanwhile, I am up to see what y fellow bloggers have penned, for memories are so special. Do make some lovely memories this week and see you soon.
raw mango relish

Manga chammandi 

Raw mango chutney relish
Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, sidedish, Soups and salad, Traditional
Cuisine diabetic friendly, gluten free, Indian, Kerala, One pot, Summer, Vegan, Vegetarian
Servings 4 people


to grind together

  • 1 medium mango raw, sour
  • 1 cup coconut grated
  • 3-7 bird's eye chilli vary based on your spice levels
  • Rock salt (use cooking salt if that is what you prefer)
  • 2-3 sprigs curry leaves


  • 1 tbsp coconut oil ( use as needed)


  • Wash and remove the peel of the mango and dice up the fleshy pulp.
  • Place the coconut, chillies, salt, curry leaves and mango in the processor and run on a slow speed till they are all combined.
  • Runagain at a higher speed this time so they all are a smooth blend. Do not add water.
  • Drizzle in a tsp of coconut oil at a time till they all come together as a ball.
  • Remove and Serve with steamed rice and a stirfry.


Keep the chutney refrigerated in hot summer days.
Some mangoes have a thin and not so bitter skin, if so just chop up and add them, no need to peel them.
Here is the best, thin it out using water and use a perfect salad dressing for a leafy salad, yummm
Tried this recipe?Let us know how it was!
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The Girl Next Door
5 years ago

Such beautiful memories associated with this mango chammandi, Seema! Loved your post, and the look of the chammandi. 🙂

Sujata Shukla
5 years ago

An intriguing recipe, this combination of raw sour mango with fresh coconut. And you are right, there is no real translation for this. Pickle, thogaiyal, chutney, nothing really works. The Chammandi is so easy to make, I feel sad I have not heard of it before. Look at the time Ive wasted by not having tasted this lovely little concoction. Will make amends by trying this recipe out at the earliest.

Sujata Roy
5 years ago

Chutney sounds so mouthwatering. Coconut and mango excellent combo. Perfect with any snack. Loved it.

Vidya Narayan
5 years ago

Only a Keralite understands the true meaning and importance of chammandi. I adore this mixed with steamed rice and coconut oil. It is so comforting and needs nothing more. I love mangoes and small onion chammandi both. Tastes amazing.

5 years ago

Seema – I can imagine the mango tree, the stuffy air just before the monsoon , and now your memories of the kids plucking it off the tree ! trust me for city breds like my kids – that would be an awesome treat ! personally although I have never made Chammandi, I bet that tarty mango dish would be a hit !

5 years ago

If your description of stormy nights n the delicious delicacies did not have me down the memory lane then the delicious chutney did. I do like the idea of freezing some raw mangoes. Will do this season.

5 years ago

Chammandi, something and interesting new for me made with my favourite raw mangoes.. with your description of the recipe i can feel the tangy taste of raw mangoes .. mmmm..and making chutneys or relishes on the grinding stone has it’s own charm and a peculiar rustic taste, loved the recipe.. thanks for sharing your lovely childhood memories , beautiful read!!

Mayuri Patel
5 years ago

This style of chutney reminds me of the chutney that is usually served with some famous street foods from Mombasa. The only difference is that they do not add curry leaves. I love the slight sweetness from the coconut and the sourness from the mango.

5 years ago

I love all recipes with Raw Mango. This relish looks so delish. Kanji with this relish and papad sounds divine.Mom’s cooking is always the best.Only place where we can relax is mom’s house.Love their enthusiasm to cook for their children and grand children.

5 years ago

looks so tempting first of all   I’ll love to try in coming mango season   Coconut + mango — bang bang !!!

Poonam Bachhav
5 years ago

We also have a similar preparation with raw mango and fresh coconut but it also has soaked Bengal gram in it. We call it kairichi dal in Marathi and have it as a side dish . Never tried with steamed rice though. Next time I need to try this combo.

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