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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
Combine Ingredients in Grinder
Grind to a Coarse Mixture
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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.
This kerala recipe takes 10 minutes to prepare and yields 4 servings. At 122.16 calories per serving with 1.93g of protein, it's a beginner-friendly recipe perfect for side or condiment.
For a tangy variation during mango season, replace the tamarind with 2-3 small pieces of raw green mango (pacha manga).
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.
For a different aromatic profile, you can add a small clove of garlic along with the other ingredients during grinding.
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.
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.
Shallots, ginger, and curry leaves are rich in antioxidants, which help combat oxidative stress and inflammation in the body.
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.
One serving of this chammanthi (approximately 1/4 of the recipe) contains around 95-105 calories, primarily from the healthy fats in the coconut.
Yes, in moderation, it is quite healthy. It's made with fresh, raw ingredients. Coconut provides healthy fats (MCTs), ginger and curry leaves aid digestion, and shallots are rich in antioxidants. It is also plant-based and free from preservatives.
While fresh or frozen coconut is highly recommended for authentic taste and texture, you can use desiccated coconut. If you do, soak it in 2-3 tablespoons of warm water for 15-20 minutes to rehydrate it before grinding.
This usually happens for two reasons: either water was added during grinding, or the mixture was over-ground. Over-grinding releases too much oil and moisture, creating a fine paste. Always use the pulse function and grind in short bursts.
Since it's made with raw ingredients, it has a shorter shelf life. Store it in an airtight container in the refrigerator for up to 2 days. For longer storage, you can freeze it in small portions.