Thenga Chammanthi

Name: Thenga Chammanthi
Prep time: 10 min
Cook time: 2 min
Total time: 12 min
Yield: 8 servings
Cuisine: kerala
Ingredients: 1 cup coconut (fresh, grated); 4 pcs shallot (small, peeled); 2 pcs green chili (adjust to heat preference); 1 tsp tamarind (seedless); 1 pinch salt; 2 tbsp water (for grinding); 1 tsp coconut oil; 0.5 tsp mustard seeds; 4 pcs curry leaves; 1 pcs dried red chili (broken)

RATING

4.4/5(98)

TASTE SCORE

8/10

A rustic Kerala-style coconut chutney with fresh coconut, shallots, green chili, and tamarind. It is ground thick rather than runny, so every spoonful tastes bold, nutty, tangy, and perfect with dosa, idli, or rice.

PREP

10m

COOK

SERVES

1 TBSP

52 cal

SERVINGS

METHOD · 5 STEPS

prep · ~3 min
Prepare the ingredients.
1.Peel the shallots.
2.Roughly chop the green chili if using a small grinder jar.
3.Break the tamarind into small bits if it is firm.
mix · ~3 min
Grind the chammanthi.
1.Add coconut, shallots, green chili, tamarind, and salt to a grinder jar.
2.Add water a little at a time.
3.Pulse to a thick, slightly coarse chutney rather than a smooth paste.
4.Transfer the chammanthi to a small bowl.
TIPKeep the chutney thick. Too much water makes it lose its rustic texture.
temper · ~1 min
Make the tempering.
1.Heat coconut oil in a small pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add dried red chili and curry leaves and cook for a few seconds until fragrant.
TIPStand back when the curry leaves hit the oil because they can splutter.
assemble · ~1 min
Pour the tempering over the chammanthi.
Pour the hot tempering over the ground coconut mixture and mix lightly so the top stays glossy and fragrant.
serve
Serve with dosa, idli, kanji, or warm rice.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Use very little water while grinding; Thenga Chammanthi should stay thick and slightly coarse, not pourable.
2
If your tamarind is very sour, start with less and adjust after grinding so it does not overpower the coconut.
3
Pulse the grinder in short bursts to keep some texture and avoid warming the coconut too much.
4
Temper the mustard seeds fully until they splutter; under-bloomed seeds taste raw and bitter.
5
Mix the hot tempering in lightly rather than fully blending it through, so the chutney keeps a glossy, fragrant top layer.
6
This chutney tastes best fresh, but you can refrigerate it for a few hours and stir in a few drops of coconut oil before serving.

RECIPE VARIATIONS