Kerala Style Coconut Chutney - Thenga Chammanthi
Kerala Style Coconut Chutney - Thenga Chammanthi

Thenga Chammanthi is a Chutney preparation with Coconut with tempering of mustard seeds, curry leaves etc. This chammanthi can be prepared with more or less water according to the Chutney consistency you want.

Best Combination

  • Dosa/ Idly
  • Uzhunnu Vada
Kerala Style Vella Thenga Chammanthi | Coconut Chutney
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
  • 1. Coconut – 1 Cup – Grated
  • 2. Shallots – 4 Nos (Chuvannulli)
  • 3. Green chilly – 2 Nos
  • 4. Ginger – 1 Teaspoon – Chopped
  • 5. Garlic – 2 Cloves (Medium size)
  • 6. Water – 1/2 Cup or As required
  • 7. Salt – As required
  • — For tempering —
  • 8. Coconut oil – 1 Tablespoon
  • 9. Mustard seeds – 1/4 Teaspoon (Kaduk)
  • 10. Shallots – 2 Teaspoon – Chopped (Chuvannulli)
  • 11. Dried red chilly – 2 Nos
  • 12. Curry leaves – 1 Stem
Instructions
  1. Grind ingredients 1 – 7 smoothly.
  2. Heat oil in a pan and splutter mustard seeds.
  3. Add rest of the tempering ingredients and fry till shallots become light brown color.
  4. Switch off the flame and add the tempering to the chutney and mix well.

 

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