Chammanthi | Thengai Chammanthi | Kerala Coconut Chammanthi Recipe
Chammanthi, a popular coconut chutney or thogayal made using fresh coconut, shallots, ginger, curry leaves, chillies and coconut oil from Kerala Cusine. Coconut chammanthi also known as thengai chammanthi or chammanthi podi is popular in Kerala and usually served with steamed kerala red rice also known as matta rice. Thengai chammanthi also added to the pothichoru which is a banana leaf wrapped lunch. Learn how to make this delicious kerala chammanthi with step by step pictures and video.
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Servings: 4 servings
Calories: 108kcal
Equipment
- Blender
- Mixing Bowl
Ingredients
- 4 no Shallots | Sambar Onion peeled
- 2 inch Ginger peeled
- 3 sprigs Curry leaves
- 4 no Dry Red Chillies adjust
- 4 no Kashmiri Red Chillies adjust
- 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. The mixture will be coarse and thick. Make sure you scrape the sides of the blender when grinding. Remove to a plate.
- Drizzle coconut oil over the chutney 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
Serving: 1servings | Calories: 108kcal | Carbohydrates: 5g | Protein: 1g | Fat: 10g | Saturated Fat: 9g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 5mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 67IU | Vitamin C: 32mg | Calcium: 11mg | Iron: 1mg
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