Kerala Coconut Chammanthi
A classic Kerala-style dry coconut chutney, bursting with the fresh flavors of coconut, shallots, tamarind, and a hint of spice. This traditional 'thenga chammanthi' is the perfect accompaniment to steamed rice, kanji, or dosa.
For 4 servings
3 steps.
- 1
Step 1
- a.Combine Ingredients in Grinder
- b.In a small mixer grinder jar (a chutney jar works best), add the grated coconut, peeled shallots, chopped ginger, green chillies, and broken dried red chillies.
- c.Add the tamarind pulp, fresh curry leaves, and salt to the jar.
- 2
Step 2
- a.Grind to a Coarse Mixture
- b.Secure the lid and grind the mixture in short bursts using the pulse button. It is crucial not to add any water.
- c.After a few pulses, stop and scrape down the sides of the jar with a spatula to ensure even grinding.
- d.Continue pulsing until you achieve a thick, coarse, and semi-dry texture. Be careful not to over-grind, as this will release excess oil from the coconut and turn it into a fine paste.
- 3
Step 3
- a.Shape and Serve
- b.Transfer the ground chammanthi to a bowl.
- c.If using, drizzle the coconut oil over the mixture and mix it in with your fingertips. This enhances the flavor and helps in shaping.
- d.Traditionally, the chammanthi is pressed firmly in your palm to form a tight ball (urunda).
- e.Serve immediately with hot steamed rice, kanji (rice gruel), dosa, or idli.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic taste, use fresh grated coconut. If unavailable, frozen grated coconut is the next best option.
- 2The key to the perfect texture is grinding without water. The moisture from the coconut and shallots is sufficient.
- 3For a smokier, deeper flavor, you can dry roast the red chillies in a pan for 30-40 seconds until fragrant before grinding.
- 4Pearl onions (shallots or cheriya ulli) are essential for the traditional flavor; avoid substituting with larger onions if possible.
- 5Adjust the number of green and red chillies to suit your preferred spice level.
- 6Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavor often deepens overnight.
Adapt it for your goals.
Flavor Twist
For a tangy variation during mango season, replace the tamarind with 2-3 small pieces of raw green mango (pacha manga).
Smoky FlavorSmoky Flavor
Lightly roast the grated coconut in a dry pan until it turns light golden brown before grinding. This version is known as 'Varutharacha Chammanthi' and has a nuttier, deeper flavor.
Ingredient SwapIngredient Swap
For a different aromatic profile, you can add a small clove of garlic along with the other ingredients during grinding.
Why this is on our healthy list.
Rich in Healthy Fats
Coconut is a great source of Medium-Chain Triglycerides (MCTs), a type of saturated fat that is metabolized differently and can provide a quick source of energy.
Aids Digestion
Ingredients like ginger and curry leaves are well-known in traditional medicine for their digestive properties, helping to soothe the stomach and improve gut health.
Packed with Antioxidants
Shallots, ginger, and curry leaves are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
Boosts Flavor without Additives
This chutney provides a powerful burst of flavor from natural spices and herbs, allowing you to enhance meals without relying on processed sauces or high-sodium condiments.
Frequently asked questions
One serving of this chammanthi (approximately 1/4 of the recipe) contains around 95-105 calories, primarily from the healthy fats in the coconut.