Thenga Chammanthi or Coconut Chammanthi is a traditional Kerala condiment. Many varieties of this versatile dish exist, and cooks prepare it with a range of ingredients, making it a staple in Kerala cuisine. Traditionally, people crush and blend the ingredients together using a mortar and pestle to make Thenga Chammanthi, which enhances the texture and flavor of the dish.
Chammanthi
Chammanthi is the perfect accompaniment for Kerala Matta Rice/Kanji, dosa, or idli, adding a delightful zing to your meal. Below, you’ll find a simple and authentic recipe to make this delicious chutney at home.
Ingredients
- 5 Indian shallots (pearl onions)
- 5 Kashmiri dried red chilies (adjust according to your spice preference)
- 1 cup grated coconut
- 1 sprig curry leaves
- Salt, to taste
- 1 teaspoon coconut oil
Instructions
- Begin by crushing the shallots and Kashmiri dried red chilies in a mixer jar. Adjust the quantity of chilies based on your spice tolerance.
- Next, add 1 cup of grated coconut, and the sprig of curry leaves. Add salt to taste. Pulse to blend everything together to achieve a fine paste. Notes: Avoid adding water to maintain the desired consistency.
- Transfer the prepared Chammanthi to a serving bowl. Drizzle a teaspoon of coconut oil over the mixture and mix well before serving.
Further Notes
Shallots for Thenga Chammanthi
Indian shallots, also known as pearl onions, are significantly smaller than their European counterparts. Typically, Indian shallots are about the size of a large marble or small grape, whereas European shallots can be the size a quail egg. If using European shallots, which are larger, use about 1-2 shallots instead.
I don’t have fresh coconut for Thenga Chammanthi!
When fresh coconut is not available, you can use copra (dried coconut) to prepare Chammanthi. Hydrating copra properly ensures you get the right texture and flavor for your chutney.
- Pour 1/2 cup of warm water over 1 cup of coconut.
- Allow the mixture to sit for about 15-20 minutes.
- Finally, Drain the excess water. Now, the hydrated coconut is ready to be used in recipes like Chammanthi
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