- Uppumanga/ mango in brine - 3 or 4 pieces depending on how sour it is
- Green chillies - 8 (I also added the birds eye chills that came in the brine, that gave it a real spicy kick)
- Grated coconut - 1 cup
- Coconut milk - 4 tbsp (I have seen this being added only in Mangalore region)
- shallots - 2 small
- curry leaves - 1 spring
- salt - to taste (you might not need to add salt as the salted mangoes have enough salt in them)
Grind all the ingredients together to a semi smooth paste in a food processor or blender without adding any water.
Serve with rice.