Chammanthi (Kerala Coconut Chutney)
A flavorful, coarse-textured coconut chutney from Kerala, perfect as a side dish for rice, dosa, or idli.
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.
