Manga Chammanthy (Mango Chutney)

Once again Mango season.  Try this Kerala style Manga Chammanthy.  Bet you will end up eating a full plate of rice.


Raw Mango pieces without peeling               3/4 cup (1/2 cup if it is very sour)

Grated coconut             1 cup

Dry red chilly                  4 nos.  (or Kanthari Mulagu 6 nos if available)

Button onion                  3 nos. – 3-4, sliced

Ginger                            1/4″ piece

Garlic                             1 pod – ½ tsp, chopped

Curry leaves                  2 leaves

Salt – to taste



Grind together all the ingredients without adding water.  If you want you can add a little bit of water.   Grind until it becomes a paste.  Serve with rice.


Thenga Chammanthi (Coconut chutney)

Lent days have started.  To appease our non-veg taste buds, pickles and chutneys are back in our dining table as an alternative.  Here is an easy to prepare, yet tasty Kerala style chutney which goes very well with rice.  If you want to get an authentic taste of typical Kerala thenga chammanthi you have to use Kanthari Mulagu. 

(If you are adding kanthari mulagu it will come out as green in color and will taste more.  Since it is very difficult to get kanthari mulagu outside Kerala I reluctantly end up with making chammnthies with red chillies, so red in color.)


Grated coconut             1 cup

Dried red chilly            4 nos. (or Kanthari Mulagu(bird’s eye chilies) 6 nos.)

Button onions                4 nos. sliced

Ginger                            1/4″ piece chopped

Garlic                             1 pod

Tamarind                       gooseberry size

Salt                                 to taste

Coconut Oil                   3 teaspoon

Curryleaves                   1 sprig


Heat oil in a pan.  Add button onions, ginger, garlic, curry leaves and red chillies.  Fry for 3 minutes.  Add coconut and stir and fry for 2 more minutes.  Remove from fire and allow it to cool.  Add tamarind and salt.  Grind together the whole ingredients without adding water.  Take out from mixer and serve with rice.

Scotch Egg (Kerala)

Scotch egg is originally a British delicacy also known as egg devil.  Originally it is hard-boiled egg covered with sausage meat and coated with breadcrumbs and then deep fried in oil.  But here I am sharing the Kerala version of scotch egg, the one we used to get in Kottayam during my childhood days.  This was one of the special dish my grandma used to make very rarely.


Hard-boiled Eggs     4 nos.

Minced meat              1 cup

Onion                          2 big (chopped)

Ground pepper          1/2 teaspoon

Ginger                        1/2″ piece (chopped)

Garlic                          3 pods

Salt                             to taste
Curry leaves               1 sprig

Green chillies 2 nos (chopped)

Garam Masala          1/2 teaspoon

Potato                         1 no (boiled & mashed)

Bread Crumbs           1/2 cup
Egg white                   1 egg

Oil                               2 cups


Heat oil in a pan.  Saute chopped onion.  Add chopped ginger, garlic, green chillies, and curry leaves.  Add minced meat. Add garam masala.  Saute the minced meat till it becomes dry.  Allow the mixture to cool.

 Add mashed potatoes to this mixture and mix well along with required salt.  Coat each boiled egg with this meat mixture and keep aside.  Beat egg white. Coat each scotch egg first in egg white and then in bread crumbs.  Deep fry in oil.   Cut this fried egg into two equal halves with a thread and serve hot.

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Sharing my nostalgic recipes