Manga Arachu Kalaki

This one is a spicy, tangy accompaniment to the erisseri, kootu, molagutal, or kootan (south-indian lentil-green combis that are not spicy), or even dals. It is a cross between a chutney/thogayal and pachadi (south-indian style raita).

The key is that this chutney has to be sour. You can use raw mangoes or gooseberries. Have not tried yet, but am toying with the idea of making arachu kalaki with granny smith apples. Will probably put it up as well if I try it out. 

You can try the same recipe by replacing mangoes with gooseberries (amla/nellikai).


Raw mangoes: about 2 tablespoons – preferably the small kadugu/kanni manga*
Grated coconut: 2 teaspoons
Green chilly: 1
Curd/Yoghurt: about 2 teaspoons
Salt to taste (check before you add if the mangoes are pickled ones – they will then be salty enough to skip additional salt altogether)
For tempering:
Oil: ½ teaspoon
Mustard seeds: ½ teaspoon
Fenugreek (methi) seeds: ¼ teaspoon
Curry leaves: 3-4 

*I used the kadugu or kanni manga – the tiny whole mango pickle with red chilly powder and salt. The dish tastes best with that one, though the regular raw mango works fine as well. 



  1. Chop the mangoes and green chillies finely. If you use pickled tiny mangoes, there is no need to wash off the pickle masala as it adds a wonderful taste to the dish.
  2. manga-molaga.jpg

  3. Grind the mangoes, green chillies, and coconut to a paste like chutney.
  4. In a bowl, beat the curd/yoghurt to break lumps and make it a smooth paste.
  5. Transfer the ground coconut-mango mixture to the bowl. If making with pickled mangoes, taste a bit to check the salt level and, if required, add more salt to taste.
  6. arachu-kalaki.jpg

  7. In a small frying pan/tempering pan, heat the oil and add the mustard and methi seeds. When the mustard seeds start popping and the methi seeds are well-fried, add the curry leaves and turn off the heat. Add the tempering to the bowl of arachu kalaki and mix well. (I forgot about the tempering in the rush – so my pics don’t have the tempering 😦 … It tasted great without it – But, do try it with the tempering as it lends the arachu kalaki a nice flavor.)
  8. The arachu kalki is ready to serve and enjoy. It is a side dish for kootu, molagutal versions (south-indian lentil-green combis that are not spicy). It even tastes yumm mixed with plain rice.
  9. arachu-kalaki.jpg


2 Responses to “Manga Arachu Kalaki”

  1. nice side dish. tempting!

    From skribles: Thanks Anjali …

  2. Looks yummy…will definitely try

    From skribles: Thanks Leks.

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