Chandramandal is a tangy, sweet and spicy chutney which is popularly served at temples in the South. The difference between the Coriander Gozzu made by Mangaloreans and Chandramandal is that ginger is boiled, along with tamarind and jaggery while making the latter. All in all a great accompaniment to Rotis or Rice. Can be served as a dip too.
- A tennis sized ball of tamarind
- 150 gms jaggery
- 5 green chilles
- 2 inch piece of ginger
- 1tsp mustard
- 1tbsp ghee/ clarified butter
- A small bunch of coriander leaves
- 2 sprigs of curry leaves
Soak the tamarind in hot water and extract pulp. Alternatively you can also use the ready paste that is available. Grate the ginger and chop the green chillies fine. Boil the jaggery, tamarind pulp, ginger and green chillies together till it reaches the consistency of a thick chutney. Heat ghee. Add the mustard. After it splutters add the curry leaves. Drop the seasoning into the Chandramandal . Add finely chopped coriander leaves. Serve when cool.
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