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Thengai Chammanthi

Chammanthi means chutney in Malayalam and thengai chammanthi means coconut chutney. It is one of the most loved among the many different chutneys that the Keralites make. It is full of flavour made with fresh coconut, shallots, garlic, ginger, curry leaves and dried red chillies and is usually served with steamed red rice.

BySanjeev Kapoor in Recipes Pickle Jams Chutneys
New Update
Thenga Chammanthi 1

Thengai Chammanthi

Main ingredientsFresh coconut, Dried red chillies, Coconut water, Garlic, Ginger, Shallots, Tamarind, Sea salt
CuisineKerala
CoursePickles Jams Chutneys
Prep time15-20 minutes
Cook time5-10 minutes
Serve4
TasteSavoury
Level of cookingEasy
OthersVegetarian

Ingredients

  • 1 coconut, flesh removed from the shell and cut into large pieces 
  • 4-5 dried red chillies
  • ½ cup coconut water
  • 6-8 garlic cloves
  • 1 inch ginger, roughly chopped
  • 10-15 shallots
  • 1 lemon sized tamarind ball, soaked in water
  • Sea salt to taste
  • Steamed rice for serving

Method

  1. Roast the coconut pieces on open flame. Transfer them in to a bowl of water.
  2. Similarly roast the dried red chillies on open flame. Transfer into the same bowl of water. 
  3. Rinse the coconut and chillies well and place the coconut pieces on a stone grinder. First pound them then grind coarsely.
  4. Add chillies and ¼ cup coconut water and continue to grind.
  5. Add garlic and ginger and continue to grind. Add shallots and grind.
  6. Add curry leaves, tamarind, sea salt and remaining coconut water and grind to a fine paste.
  7. Gather the paste into a ball and place in a serving bowl.
  8. Serve with steamed rice.
#Coconut water #Dried red chillies #Fresh coconut #Garlic #Ginger #Sea salt #Shallots #Tamarind
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