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A classic Kerala-style thick coconut chutney, bursting with the fresh flavors of coconut, shallots, ginger, and a hint of tang from tamarind. This no-cook condiment is the perfect fiery accompaniment for dosa, idli, or rice.
For 4 servings
Combine Ingredients
Grind Coarsely
Final Grind to a Thick Paste
Serve
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A classic Kerala-style thick coconut chutney, bursting with the fresh flavors of coconut, shallots, ginger, and a hint of tang from tamarind. This no-cook condiment is the perfect fiery accompaniment for dosa, idli, or rice.
This kerala recipe takes 10 minutes to prepare and yields 4 servings. At 102.6 calories per serving with 1.71g of protein, it's a beginner-friendly recipe perfect for side or breakfast or lunch or dinner.
Substitute green chilies with 2-3 dried red chilies. Lightly toast them on a dry pan or over an open flame until fragrant before grinding for a deep, smoky flavor.
Add 1-2 small cloves of garlic along with the other ingredients for a pungent and sharp flavor profile.
While not traditional for this specific chammanthi, you can add a tempering (tadka). Heat 1 tsp of coconut oil, splutter ½ tsp of mustard seeds and ½ tsp of urad dal, and pour over the chutney for a different texture.
Coconut is a great source of Medium-Chain Triglycerides (MCTs), a type of fat that is easily digested and provides a quick source of energy.
Ginger and curry leaves are well-known for their digestive properties. They can help soothe the stomach and promote healthy gut function.
Ginger contains gingerol, a bioactive compound with powerful anti-inflammatory and antioxidant effects, which can help reduce oxidative stress.
The fresh coconut in this chutney provides dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
One serving of Thenga Chammanthi (approximately 1/4 cup or 40g) contains around 80-100 calories, primarily from the healthy fats in the coconut.
Yes, it is quite healthy. It's made with fresh, raw ingredients. Coconut provides healthy medium-chain fatty acids, ginger aids digestion, and it's free from preservatives and artificial additives. It's also naturally vegan and gluten-free.
Thenga Chammanthi is much thicker and coarser, with very little water used. It's typically not tempered with mustard seeds and oil. Regular coconut chutney served in restaurants is often thinner, smoother, and almost always has a tempering (tadka) on top.
You can, but the taste and texture will be different. If using desiccated coconut, soak it in 2-3 tablespoons of warm water for 15-20 minutes to rehydrate it before grinding.
Bitterness can sometimes occur if you over-grind the coconut, releasing too much oil, or if the shallots or ginger are not fresh. Grind in short bursts to avoid this.
'Chammanthi' is the Malayalam word for a thick, ground chutney or relish, typically made with coconut as a base.