Thenga Chammanthi – Coconut Chutney2014-01-31
- Yield : 250 gm
- Servings : 4
- Prep Time : 10m
- Cook Time : 5m
- Ready In : 15m
Thenga Chammanthi or Coconut Chutney is a perfect dish when we think of homely food. In Kerala, chammanthi is prepared on ammikallu (the flat stone with a cylindrical pestle) which is very rare now.
Ingredients for making Thenga Chammanthi can vary from region to region. Generally the ingredients are coconut, dried red chillies, shallots and ginger. Other optional ingredients include tamarind and curry leaves. Most of the time, red chillies are dry roasted in a pan before making chammanthi.
Thenga chammanthi is served with steamed rice, kanji, idli, dosa. Try out this quick and easy Thenga Chammanthi recipe!
- Coconut – 1 cup (grated)
- Dried red chilly - 5 nos
- Shallots – 5 nos (sliced)
- Ginger – ½ tsp (chopped)
- Tamarind / valan puli – small piece
- Coconut Oil - 4 tsp
- Curry leaves - 5 leaves
- Salt to taste
Heat 3 tsp of coconut oil in a pan and add ginger, curry leaves, small onions and dried red chilly. Fry these for 3 minutes in low flame.
After 3 minutes add coconut and mix well for 2 minutes. Remove from the flame and let it cool for sometime. Add tamarind and salt to this coconut mix.
Using smallest jar of the mixie, ground it smooth but slightly coarse by adding 1 tsp of coconut oil.
Transfer it to a serving bowl. Tasty Thenga Chammanthi (Coconut Chutney) is ready.
You can serve it with rice, kanji or idli and dosa.
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