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Quick and easy thenga chammanthi recipe / Kerala Coconut chutney recipe / Coconut chammanthi / Chammanthi recipe with detailed instructions and step by step photos. Coconut chammanthi recipe is a typical kerala style coconut chutney. Whereas this recipe is served with steamed rice or with kanji (rice porridge). However you can also serve this kerala coconut chutney recipe with idli and dosa. This quick and easy thenga chammanthi recipe is easy to make. And also you can make it within 10 minutes from start to finish. We require only few ingredients to make coconut chammanthi.
Chammanthi is a Malayalam word for chutney and sauces and its a common side dish in kerala. And every house holds has their own of way of making thenga chammanthi like few skip onions in it, few add raw mango instead of tamarind and so. I follow the coconut chammanthi recipe from one of the cookbooks and our family likes it. This coconut chutney does not require any tempering unlike the other chutney varieties. We use motor and pestle ( ammikal) to make thenga chammanthi in a traditonal way. As it enhances the taste of the chammanthi however its time taking and most of us dont own a ammikal (motor and pestle large). Hence blender jar is been used to blend it.
Ingredients
- 1 cup Coconut ( shredded)
- 2 Small onions (shallots)
- 3 Red chili
- 1/2 inch Ginger
- 1 spring Curry leaves
- Tamarind small gooseberry size
- Salt as per taste
- 1-2 tbsp Water
Instructions
- Firstly shred the coconut and take all the required ingredients
- Heat a pan and dry roast the coconut in medium flame till it turns brown
- Transfer the roasted coconut into a blender jar with tamarind, onion, curry leaves, red chili, salt and 1-2 tbsp water
- Blend it to coarse paste
- Serve it with hot steam rice
