Recipe for pacha manga chutney. Raw mango chutney. Easy beginner / bachelor friendly recipe. Recipe with step by step pictures.
This is a very easy to do chutney using unripe mangoes. Unripe mangoes are a rich source of Vitamin C. 100 grams of mango has about 44% of the required DV (daily value) of Vitamin C (wikipedia). This is a raw chutney. Unripe mangoes are ground with coconut, shallots, ginger, curry leaves and green chillies. Its finished with a mustard tempering. This chutney comes together in minutes and is loaded with goodness. Lets make sure that we get our dosage of Vitamin C these days.
Here is how to do Pacha Maangai Chutney Get all the ingredients prepped and ready to go. Here is what you will need. Remove the seed from the mango and chop into big cubes. Peel the ginger.
I like to peel the skin of the mangoes for this recipe. But if you feel like including the skin, go ahead.
Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.
Finally lets do the tempering. Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.
Add the tempering to the chutney. Serve with idli or dosa. Here is the list of idli-dosa recipes on Kannamma Cooks.
For the Chutney
1 unripe mango (peeled and seeds removed)
1/2 cup fresh shredded coconut
4 - 5 green chillies (adjust according to your taste)
1 sprig curry leaves
2 shallots (sambar onions)
1/4 inch piece ginger
1 teaspoon salt
For the tempering
1.5 teaspoon coconut oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
2 dried red chillies
1 sprig curry leaves
Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.
Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.
Add the tempering to the chutney. Serve with idli or dosa.
Notes
A clove of garlic can be added to the chutney. It gives a nice kick to the chutney.
This chutney does not store very well. Grind fresh whenever required.
- Author: Suguna Vinodh
For the Chutney
1 unripe mango (peeled and seeds removed)
1/2 cup fresh shredded coconut
4 - 5 green chillies (adjust according to your taste)
1 sprig curry leaves
2 shallots (sambar onions)
1/4 inch piece ginger
1 teaspoon salt
For the tempering
1.5 teaspoon coconut oil
1/2 teaspoon mustard seeds
1 teaspoon urad dal
2 dried red chillies
1 sprig curry leaves
Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.
Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.
Add the tempering to the chutney. Serve with idli or dosa.
Notes
A clove of garlic can be added to the chutney. It gives a nice kick to the chutney.
This chutney does not store very well. Grind fresh whenever required.
- Author: Suguna Vinodh
Find it online : https://www.kannammacooks.com/pacha-maangai-chutney/
Easy recipe for pancakes made with homemade oat flour, ripe bananas and eggs. Flavoured with cardamom. Recipe with step by step pictures.
Over ripe bananas is always a thing at my place as my banana obsessed husband always buys more than we need. I usually make banana bread , unniyappam or kongunad style pazha kajjayam. Most of the time I freeze it for using later. This time, I tried glutenfree banana pancakes made with oatmeal. It was a huge success and my son and husband are on a happy banana overload. I made it glutenfree and used homemade oat flour for this recipe. Its a very simple recipe and uses no fancy ingredients. I flavoured the pancakes with cardamom powder. I think banana and cardamom pairs very well and together it makes a very South Indianish affair. You may call it banana oatmeal appam if you want. If you do not want to use the ripe bananas right away, peel the skin and freeze them in zip tote bags. Before using, thaw the bananas and use them in the recipe. Works perfectly every time.
Here is how to do Oatmeal banana pancakes.
I have used over ripe Indian yelakki bananas for the recipe. I have used 6 bananas. Each banana is about two inches long. These bananas are very small and really sweet. If using robusta bananas / regular american bananas, use two to three bananas for the recipe. Its perfectly fine if the banana quantity is a little more or a little less. It works.
Making homemade oat flour. Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl. I prefer using rolled oats as the texture of the pancakes comes better when compared with instant oats or quick cooking oats.
In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl. The eggs really helps in binding the ingredients and makes the pan cakes very fluffy. You can omit the eggs if you want to but the texture wont be the same. So please do not ask me what the replacement for egg is.
Add one third cup of cane sugar to a mixie. Jaggery, raw sugar, plain sugar, coconut sugar all works. Use whatever you have on hand. Grind the sugar with 200 ml water and add it to the bowl.
Note: one third cup of sugar is about 16 teaspoons. This recipe makes about 20 small (1.5 inch) mini pancakes and serves 4. So each person gets a little more than a tablespoon of sugar in this meal. If you are counting your sugar intake or on a diet, reduce the sugar by half. You can even totally omit it and its fine.
Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder.
Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter.
Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy. Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes.
Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds.
The pancakes come really fluffy and tasty.
I like to serve this pancakes plain. You dont even need any syrup for this pancake. If you are feeling fancy, top with butter and maple syrup, as desired. “I don’t have to tell you I love you. I fed you pancakes.”
1.5 cups rolled oats 6 yelakki bananas or 2 – 3 robusta bananas 2 eggs 1/3 cup cane sugar or jaggery 1/2 teaspoon ground cardamom powder 1/2 teaspoon salt 1/2 teaspoon baking powder
200 ml water
oil / clarified butter for greasing the skillet
Measure 1.5 cups of regular rolled oats and grind it to a fine powder in a mixie. Add it to a bowl. In a mixie, blend the bananas. No need to add any water. Just blend the bananas and add it to the bowl. Also blend two eggs in the same mixie and add it to the bowl. Add one third cup of cane sugar to a mixie. Grind the sugar with 200 ml water and add it to the bowl. Now add half a teaspoon of ground cardamom powder. Make it to a fine powder. Mortar and pestle works best. Add in half teaspoon of salt and half a teaspoon of baking powder. Mix well. Add little water at a time while mixing. The consistency of the batter should be flowing and not too thick. More in line with the consistency of dosa batter. Once the batter is mixed, we will need to do the pancakes immediately else it wont be very fluffy. Heat a large skillet or griddle over medium heat. When the surface is hot, add the butter or vegetable oil to coat. I use an old ladle for easy portioning and to keep it nice and round. Sprinkle oil on the pancakes. Cover the griddle with a lid. Let the pancakes cook in a medium heat for a minute. High heat will burn the pancakes. So always medium heat. Flip once and let it cook on the other side for 30-40 seconds. Repeat with the remaining batter. Serve hot.
Notes
You can omit the eggs if you want to but the texture wont be the same.
- Author: Suguna Vinodh
- Prep Time: 10m
- Cook Time: 15m
