Maanga Chammanthi (raw Mango Coconut Chutney)
Raw mango is an inseparable part of my cooking. With the mango season I suspend the use of tamarind. So you will find mangoes in buttermilk curry, sambar, chutneys, fish curries and every dish possible. This is a chutney we often prepare for Good Friday. Good Friday is the only day we remain vegetarians and fast the whole day. We are only permitted one meal and that too, a simple one. The menu usually consists of kanji (a rice gruel), a chutney and a moong stir fry. The mangoes I got hold off were tart and so we relished the chammanthi for 2 days. There are few variations to this chammanthi, I am giving the easiest recipe.