Dry Coconut Chutney | Thenga Chammanthi Recipes | NatureLoC
Dry Coconut Chutney
Dry Coconut Chutney (Thenga Chammanthi) is a recipe made in every house in Kerala and southern part of Tamilnadu. Prepared in ammikallu (Grinding Stone) forming it into a ball and storing it in a dry coconut shell. It is like a pickle and a must have at least in a small quantity.
An easy recipe which goes well with dosa, idli, vada or any other snacks recipes. It can also be served as a side dish for Upma or Sambar rice. Each region has their unique way of making this recipe with slightly different ingredients. Red chilli flakes impart slight hot spicy flavour which combines well with the sourness of tamarind and then the right amount of salt balances everything.
The recipe is very simple and quick to make with very commonly available ingredients:
Dry Coconut Chutney Recipe
- 1 cup coconut
- 4 – 5 dried red chilli flakes
- 4 shallots
- 2 cloves garlic
- small tamarind
- Salt – to taste
- 3 – 5 curry leaves
- In a blender, add all the ingredients.
- Grind it to a coarse without adding water to it. In between the grinding process, you may have to mix once or more. The moisture from the onion and coconut will be sufficient enough for grinding.
- According to your taste, adjust the ingredients. Most of the times, it is made spicy, by adding tamarind, you get the sourness and the right amount of salt to balance everything.