Thengai Chammanthi Recipe - Kerala Coconut Chammanthi Recipe with step wise pictures.
Thengai Chammanthi Recipe
Super spicy and delicious coconut chammanthi made kerala style. This one is so easy to make and is so tasty as well.
About Kerala Chammanthi Recipe
This is an easy recipe made with coconut, shallots, coconut oil, chillies, curry leaves, ginger. Traditionally served with rice, kanji.
Fast and easy chutney chutney. This taste so good with rice or kanji, it taste so good with idli as well too.
Ingredients for Chammanthi Recipe
- Shallots
- Ginger
- Curry Leaves
- Dry Red chillies
- Coconut oil
- Coconut
Green Capsicum Chutney
Red Capsicum Chutney
Onion Chutney
Beetroot Chutney
Chilli Garlic Chutney
Onion Tomato Chutney
Many More..
How to Make Thengai Chammanthi
Pre-preparing ingredients
Peel shallots, grate coconut, peel and chop ginger, chillies can be used as needed.
Grinding
Take all ingredients in a blender except coconut, salt and oil. Pulse few times. Add coconut and salt. Grind to a mixture without adding water. Remove to a plate.
Serving
Add coconut oil and shape it into ball. Serve with rice or kanji.
Video for Thengai Chammanthi Recipe
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe
Thengai Chammanthi Recipe | Kerala Coconut Chammanthi Recipe
Ingredients
- 4 peeled Shallots (Sambar Onion)
- 1 tbsp Ginger
- 1 handful Curry leaves
- 5 Dry Red Chillies
- 4 Kashmiri Red Chillies
- 1 cup Fresh Coconut grated
- 1 tsp Tamarind
- Salt to taste
- 1 tbsp Coconut Oil
Instructions
- Take all ingredients in a blender except coconut, salt and oil.
- Pulse few times.
- Add coconut and salt. Grind to a mixture without adding water.
- Remove to a plate.
- Add coconut oil and shape it into ball.
- Serve with rice or kanji.
Video
Notes
- Don't add water when grinding the chutney.
- The moistness from the coconut and shallots is enough to bring the chutney together.
- This chutney is supposed to be thick.
- Adding coconut oil enhances the taste of the chutney.
- You can add some garlic if you want garlic flavoured chutney.
Nutrition
Thengai Chammanthi Recipe Step by Step Pictures
1)Take all your ingredients
2)Try to use fresh coconut. If not remove the coconut from freezer 30 mins before making this
3)Take shallots, gingers, tamarind in a blender
4)Add dry red chillies. I am using kashmiri chillies for colour
5)Add curry leaves
6)Pulse few times to grind this mix
7)Add in coconut
8)Add salt
9)Now grind this fine without adding water
10)Scrape the sides occasionally when grinding
11)Done
12)It has to be in this texture
13)Take it in a plate
14)Add little coconut oil
15)Roll it into a ball
16)Serve
Tips & Tricks
- Don't add water when grinding the chutney.
- The moistness from the coconut and shallots is enough to bring the chutney together.
- This chutney is supposed to be thick.
- Adding coconut oil enhances the taste of the chutney.
- You can add some garlic if you want garlic flavoured chutney.
Paru
Hi Aarthi,
Could I use just plain red chilli's for the whole thing since I don't have kashmiri chilli's?
Divya
How to store this for one day
Aarthi
u can keep it in fridge.
Ramya
Just tried this..what a flavour..thank u so much for sharing this wonderful recipe..😘
meera
Aarati, this was very good. Just finished making. I wish I had used enough chillies. I have used 5-6 of which 4 were byaadgi, but I should have stepped up the guntur chillies. Will do so next time. Only one question: handful of curry leaves ? Can you roughly estimate how many you used?
Aarthi
around 2 sprigs
meera
Thanks Aarati!