Delicious sweet and spicy ripe mango chutney goes well rice.
Near my house there is a Wal-Mart open for business yesterday, I haven’t been there yet but definitely will go by this weekend. I like to shop alone in Wal-Mart because with hubby he will always hurry up, I don’t know why; but he doesn’t like to shop at Indian store and the next is Wal-mart. I have some mangoes in hand about 15 which I bought from Sam’s club. Now I am on a spree making mango recipes and I have tried about five recipes with them. First one was Mango banana oatmeal smoothie and second is this Pazhamanga Perukku/ Ripe mango chutney
Third one I tried was to make a mango lather; it was a failure as it turned out very thin. Need to modify that. Then I have tried Mango popsicles and Hand pies. I will blog those recipes soon. This Pazhamanga Perrukku/Ripe mango chutney is very easy to make, you don’t need to cook anything. But final dish taste similar to Mampazha pachadi/ Ripe mango curry. I had a vague memory of this dish that my grandma used to make. However it was never made by my mom, she only made mampazha pulissery and pachadi. I saw this recipe in an old Vanitha magazine; it was in mind for long time but never got a chance to make it. Since now I am in mango mania mood, I decided to try this dish.
I have seen this recipe with raw mango too. Getting raw mango here is not an easy task. This Pazhamanga perrukku/ Ripe mango chutney is marriage between, sweet and spiciness from hot chili in the background of fresh coconut. You need fresh coconut to make this dish; I don’t think desiccated coconut will do the justice here. Also there is no addition of any yogurt in this ripe mango curry. If you are using raw ones you need to add little yogurt.
Just squeeze out everything from ripe mango and then add coconut spice mixture and followed by seasoning in hot oil that is it. Great for rice also served in our home town feast/Sadya. Give it try you will love it for sure.