പെർഫെക്റ്റ് മാങ്ങ ചമ്മന്തി പൊടി തയ്യാറാക്കാം

Ingredients

• 2 pieces Raw Mango (firm, slightly sour; peeled and cut into 1‑inch cubes)
• 1/2 coconut Fresh Coconut (grated; about 200 g)
• 2 pieces Ginger (peeled and finely chopped (≈10 g))
• 1 tablespoon Chickpeas (raw) (roasted in pan until golden)
• 1 tablespoon Urad Dal (black gram, raw) (roasted in pan until golden)
• 1 tablespoon Coriander Seeds (roasted)
• 1 pinch Fennel Seeds (roasted)
• 4 pieces Dried Red Chilies (whole, broken in half for roasting)
• 10 leaves Curry Leaves (fresh)
• 1 teaspoon Black Pepper (whole) (roasted)
• 1 tablespoon Mustard Seeds (for tempering with ghee)
• 2 tablespoons Ghee (clarified butter) (unsalted)
• 0.5 teaspoon Turmeric Powder (roasted briefly)
• 2 teaspoons Kashmiri Red Chili Powder (mild, gives bright red color)
• 1 tablespoon Powdered Sugar (Ishara) (balances sourness)
• 1 pinch Rock Salt (adjust to taste)
• 1 teaspoon Salt (regular table salt)

Instructions

1. Prepare the Fresh Ingredients

   Peel the mangoes, cut into 1‑inch cubes. Grate the half coconut, peel and finely chop the ginger.

   Time: PT10M

2. Roast Whole Spices

   Heat a dry pan over medium heat. Add chickpeas, urad dal, coriander seeds, fennel seeds, dried red chilies and curry leaves. Roast, stirring constantly, until golden and fragrant.

   Time: PT5M

3. Add Black Pepper

   Add 1 tsp whole black pepper to the pan and roast for another minute.

   Time: PT1M

4. Cool and Grind Spices

   Transfer the roasted spices to a plate, let cool for 2 minutes, then grind them into a fine powder using a mixer jar.

   Time: PT4M

5. Temper Ghee and Mustard Seeds

   In the same pan, add 2 tbsp ghee and 1 tbsp mustard seeds. Heat until the seeds pop.

   Time: PT2M

6. Fry Mango, Coconut & Ginger

   Add the mango cubes, grated coconut, chopped ginger and a pinch of rock salt. Stir‑fry on medium heat until all moisture evaporates and the mixture turns golden.

   Time: PT12M

7. Add Aromatics and Chili Powders

   Sprinkle in turmeric powder, curry leaves, 2‑3 broken dried red chilies, Kashmiri red chili powder and powdered sugar. Mix well and cook for 2 minutes.

   Time: PT2M

8. Combine Ground Spice Mix

   Turn off the heat, add the ground roasted spice powder from step 4, 1 tsp salt, and adjust rock salt if needed. Stir quickly to coat everything evenly.

   Time: PT2M

9. Cool and Store

   Allow the mango chammanti powder to cool completely, then transfer to an airtight glass jar. Store in a cool, dry place.

   Time: PT5M

Nutrition Facts

Calories

30

Protein

0.5 g

Carbohydrates

6 g

Fat

0.5 g

Fiber

0.5 g