Ripe mango chutney/ Pazhutha manga chammanthi

A unique chammanthi that pairs well with rice and curd. A secret recipe from my mom’s cooking repository. Hope you will enjoy this sweet, sour, spicy and a little tangy (depending on the ripeness of mango) condiment as much as we all do..

Pazhutha manga/ripe mango ½ cup, peeled and cubed
Grated coconut 3 TBSP
Dry red chilly 3-4, depending on your tolerance
Salt as needed

Preparation

In a blender, add all the ingredients and grind to a smooth paste. Enjoy with rice and curd/yogurt…

Notes: You can replace dry red chilly with red chilly powder, add as per your spice level. Also you can completely avoid using the coconut to enjoy the sweet flavor of mango more…

Cheers!!!
Suji

Masala potato thoran (Serves 4)

Potato 2 big, peeled and cut to cubes
Sambar powder 2 TBSP
Garam masala ½ tsp
Grated coconut ½ cup
Mustard seeds 1 tsp
Dry red chilly 2 nos
Oil 2-3 tsp
Salt as needed

Preparation

Heat oil at medium heat in a non stick pan and splutter mustard seeds and dry red chilly. Add the coconut and roast until it starts to fetch a light brown color. Next add the cubed potatoes followed by salt. Mix well and cook covered at medium heat for about 10 minutes. Open lid and add the sambar powder and garam masala. Mix well with the potatoes and raise flame to medium high. Fry the potatoes until it gets crispy outside but still soft inside. It took me around 15 minutes. Switch off flame and serve hot with rice and rasam…

Cheers!!!
Suji