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.

By Sanjeev Kapoor 01 Aug 2024 in Recipes Pickle Jams Chutneys

New Update

Thenga Chammanthi 1 — Thengai Chammanthi

Main ingredients	Fresh coconut, Dried red chillies, Coconut water, Garlic, Ginger, Shallots, Tamarind, Sea salt
Cuisine	Kerala
Course	Pickles Jams Chutneys
Prep time	15-20 minutes
Cook time	5-10 minutes
Serve	4
Taste	Savoury
Level of cooking	Easy
Others	Vegetarian

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

Roast the coconut pieces on open flame. Transfer them in to a bowl of water.
Similarly roast the dried red chillies on open flame. Transfer into the same bowl of water.
Rinse the coconut and chillies well and place the coconut pieces on a stone grinder. First pound them then grind coarsely.
Add chillies and ¼ cup coconut water and continue to grind.
Add garlic and ginger and continue to grind. Add shallots and grind.
Add curry leaves, tamarind, sea salt and remaining coconut water and grind to a fine paste.
Gather the paste into a ball and place in a serving bowl.
Serve with steamed rice.

#Coconut water #Dried red chillies #Fresh coconut #Garlic #Ginger #Sea salt #Shallots #Tamarind