Chammanthi Chutney Recipe (Coconut And Onion Chutney)

Yeleena Thomas
Chammanthi Chutney Recipe (Coconut And Onion Chutney)
239 ratings.

Idli Chammanthi Chutney ( Fresh Coconut and Onion Chutney) is a traditional Kerala dish served with Idli Dosa. In this recipe, we are using fresh coconut and it is called as Pachcha tenga in Malayalam. The coconut gives you a sweet taste to the Chammanthi Chutney. The spices use in the chutney gives a new  flavour to the idly or dosa with which we eat. 

Serve Chammanthi Chutney with Idli or Dosa. 

This can be served as breakfast or packed for kids lunch box as well. 

Try out other chutney recipes, here are few of them. 

  1. Dhaniya Pudhina Chutney Recipe
  2. Kadale Chutney Recipe
  3. Lahsun Ki Chutney 
  4. Uchellu Chutney

Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Prep in

20 M

Cooks in

20 M

Total in

40 M

Makes:

4 Servings

Ingredients

  • 1 cup Fresh coconut , grated
  • 1 inch Ginger , grated
  • 1 Onion , finely chopped
  • 1 sprig Curry leaves
  • 1/2 teaspoon Asafoetida (hing)
  • 1 teaspoon Mustard seeds
  • 2 Dry red chilli
  • 2 tablespoon Cooking oil
  • Salt , to taste

How to make Chammanthi Chutney Recipe (Coconut And Onion Chutney)

  1. To begin with the Chammanthi Chutney first, in a mixie jar add chopped ginger, red chillies and coconut scraping. 

  2. Grind it and add some water in between to make into a fine paste. 

  3. Open the jar and with a spoon bring together the contents to the middle.

  4. Pulse it again so it forms a smooth velvety paste.

  5. Now chop the shallots and keep them aside. 

  6. Heat a heavy bottom pan and add some oil, as the oil heats add mustard seeds and wait till it splutters. 

  7. Now add the chopped shallots to the pan and saute them till they turn golden brown and bring the flame to low. 

  8. Add the curry leaves to the onion and allow it to fry and add the mixture from the mixie also. 

  9. Add the contents of the mixie jar and give a good mix.

  10. Add water to adjust the consistency. I like the chammanthi a little thick so I added a little water.

  11. Add salt according to taste and stir continuously. Let it come to a boil. Remove from the flame into another container.

  12. Serve the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well. 

Yeleena Thomas

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Last Modified On Thursday, 22 December 2016 17:01
     
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