Chammanthi is a traditional coconut chutney from Kerala, known for its bold flavors and coarse texture. Made with fresh coconut, spices, and a hint of tanginess, this chutney is a versatile side dish that pairs perfectly with rice, dosa, or idli. It’s a quick and easy recipe that brings the authentic taste of Kerala to your table.
Why Chammanthi?
Unlike smooth coconut chutneys, chammanthi is coarsely ground, giving it a rustic texture that enhances its flavor. It’s seasoned with minimal spices, allowing the natural sweetness of coconut to shine through. Perfect for meals or snacks, chammanthi is a healthy, refreshing accompaniment that’s easy to make and loaded with flavor.
Ingredients for Chammanthi
- Fresh Grated Coconut: 1 cup
- Shallots: 3-4, peeled
- Green Chilies: 2 (adjust to taste)
- Ginger: 1/2-inch piece
- Tamarind Pulp: 1/2 tsp (or a small piece of tamarind)
- Curry Leaves: 4-5
- Salt: To taste
- Water: 1-2 tbsp (optional, for grinding)
For Tempering (Optional)
- Coconut Oil: 1 tsp
- Mustard Seeds: 1/2 tsp
- Curry Leaves: 3-4
Step-by-Step Recipe for Chammanthi
Step 1: Prepare the Ingredients
- Gather fresh grated coconut, peeled shallots, green chilies, ginger, tamarind, and curry leaves.
- Adjust the quantity of green chilies according to your spice preference.
Step 2: Grind the Chammanthi
- In a traditional mortar and pestle or a blender, combine grated coconut, shallots, green chilies, ginger, tamarind, curry leaves, and salt.
- Grind coarsely, adding 1-2 tbsp of water if needed, to achieve a thick, coarse paste.
Step 3: Temper the Chammanthi (Optional)
- Heat coconut oil in a small pan.
- Add mustard seeds and let them splutter.
- Toss in curry leaves and sauté for a few seconds.
- Pour the tempered oil and spices over the chammanthi for added flavor.
Step 4: Serve and Enjoy
- Transfer the chammanthi to a serving bowl.
- Serve fresh with steamed rice, dosa, idli, or even as a dip for snacks.
Serving Suggestions
- Pair chammanthi with Kerala-style matta rice and a dollop of ghee for a traditional meal.
- Serve alongside dosa or idli for a flavorful breakfast.
- Use as a spread for sandwiches or wraps for a fusion twist.
Tips for Perfect Chammanthi
- Use Fresh Coconut: Freshly grated coconut gives the best flavor and texture.
- Adjust Spices: Add more or fewer green chilies to suit your spice tolerance.
- No Tamarind? Substitute with a small piece of raw mango for tanginess.
- Rustic Texture: Avoid over-grinding to maintain the coarse texture that defines chammanthi.
Nutritional Value (Per Serving)
- Calories: 70
- Carbohydrates: 5g
- Fats: 6g
- Protein: 1g
Conclusion
Chammanthi is a delightful side dish that captures the essence of Kerala cuisine. With its unique texture, fresh ingredients, and bold flavors, this coconut chutney is a must-try recipe for any Indian food enthusiast. Easy to prepare and incredibly versatile, chammanthi adds a burst of flavor to any meal. Try this recipe today and savor the taste of Kerala!
Chammanthi (Kerala Coconut Chutney)
Equipment
- Blender or mortar and pestle
- Small pan (for tempering, optional)
Ingredients
Ingredients for Chammanthi
- 1 cup fresh grated coconut
- 3-4 shallots peeled
- 2 green chilies
- 1/2- inch ginger
- 1/2 tsp tamarind pulp
- 4-5 curry leaves
- Salt to taste
- 1-2 tbsp water optional
For Tempering (Optional)
- 1 tsp coconut oil
- 1/2 tsp mustard seeds
- 3-4 curry leaves
Instructions
- Combine coconut, shallots, green chilies, ginger, tamarind, curry leaves, and salt in a blender or mortar and grind coarsely.
- Add water as needed for blending, but keep the mixture thick.
- (Optional) Temper mustard seeds and curry leaves in coconut oil and pour over the chammanthi.
- Serve fresh with rice, dosa, or idli.
Notes
- Store chammanthi in an airtight container for up to 2 days in the refrigerator.
- To enhance aroma, dry roast the coconut lightly before grinding.
- Leftover chammanthi can be used as a filling for sandwiches or rolls.
