Coconut Chutney or Thenga Chammanthi is often used in combination with Idli and Dosa in Kerala. There are lot of varieties of Coconut Chutneys. This is one easy to prepare chutney using coconut, tamarind and red chillies.
Coconut Chutney
Ingredients
- Grated Coconut – 1 cup
- Dry Red Chillies – 2
- Tamarind Paste- 1 tsp
- Urad Dal (Uzhunnu Parippu) – 1 tsp
- Mustard Seeds – 1/2 tsp
- Curry Leaves – A few
- Cilantro (Coriander) Leaves- A few
- Paprika or Red Chilly Powder – 1tsp (Optional)
- Water – As required
- Oil – 2 tbsp
- Salt – to taste
Preparation Method
- Grind the grated coconut, tamarind paste and red chillies along with a pinch of salt and little water to form a coarse paste.
- Heat 2 tbsp of oil in a pan and crackle mustard seeds.
- Add Urad dal and stir fry for a few seconds.
- Add paprika powder (optional), curry leaves and Cilantro and saute for a few minutes.
- Add the coconut paste to this and stir slowly for 2 mins. Remove from stove top.
Notes
1. Paprika is a powdered spice made from Bell Pepper or Capsicum. Chilly Powder may be used instead of Paprika. Add Chilly Powder in addition to red chillies only if you want to make your chutney very spicy.
2. You may adjust the amount of water while making the coconut paste, depending on the consistency you prefer for your chutney.
Spicy Thenga Chammanthi
