Thenga Chammanthi (Coconut Chutney)

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Thenga Chammanthi (Coconut Chutney)

A spicy coconut accompaniment for rice, dosa & idli.
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Servings: 4 -5
Author: Maria Jose

Ingredients

  • 1 cup Grated Coconut (If you use freshly scraped coconut, nothing like it)
  • 1-2 tsp Dried red chilli flakes (refer notes)
  • 4 Small / pearl onions (sliced)
  • 1/2 tsp Chopped Ginger
  • Small lemon size Tamarind (valan puli or sambar puli) ( refer notes)
  • Salt
  • Coconut Oil
  • 3-5 Curry leaves

Instructions

  • Heat oil in a pan & add small onions, ginger, curry leaves & dried red chilli flakes. Fry for 2-3 minutes, till you get the roasted smell. Add coconut & mix well. Just fry it for a minute or two. DO NOT brown it. Remove from fire & let it cool. Add tamarind & salt to this mix. Ground it in the smallest jar of the mixie. Ideally no water should be added, but I end up adding 1/2 - 1 tbsp of water. You can serve it with rice,kanji or idli & dosa.

Notes

If you dont have dried red chilli, you can use chilli powder. Use around 2 tsp (adjust to suit your taste). Also you can increase or reduce the qty of tamarind to suit your taste. But first do a taste test of tamarind, some variety tends to be very strong. Also its better to add salt after tasting tamarind, because some tamarinds can be very salty. So adjust the qty of salt accordingly. Try to grind the chammanthi without water, if its possible.
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67 thoughts on “Thenga Chammanthi (Coconut Chutney)”

  1. I have tasted it but I did not know how to make it until yesterday. I was alone at home with my kids. Having tasted it before I checked for the recipe in the net. It was easy to make it. Thanks Maria. (Tamarind was not available so I used raw mango in place of it. Still felt good)

    Reply
  2. I remember having this in my grandparents house along with kanji when I was small. After years… have passed by many different cuisines but nothing like our traditional ones. Since then I have been trying to get this recipe but in vain. Thanks a lot… I never thought I would get back my most favorite recipe. I just did and it was fabulous.

    Thanks again dear.

    Reply
    • Hi Anu,

      I’m really happy to know that you found what you were looking for :) This recipe brings back many good memories for me too..

      Thanks a lot for leaving a comment here.

      Cheers
      Maria

      Reply
  3. Mariaa!

    Your recipes are amazing!!! I no longer have to call my elders to know such things!! I love the way your blog goes and trust me you’ve favored many of us through such beautiful scripts! Thanks much!! :*
    PS: this is my most favorite among the recipes I’ve tried from your blog.
    Love
    Anjali

    Reply
    • Hi Anjali,

      Thanks a ton dear for your wonderful comment :) Really happy to know that you like the blog. Btw, this chammanthi is one of my fav too..

      Thanks for sharing the pic too… I’ll post it on FB page one of these days..

      Cheers
      Maria

      Reply
  4. Hi Maria!

    I tried this chutney (without adding tamarind) and I have to say it was fabulous! Now I want to prepare it using tamarind…but I wanted to clarify with you how to add the tamirand to the chutney…I am relatively new to cooking, so I am not sure how to add the tamirand to the chutney…should I add it as a ‘whole piece ‘ to the chutney or should I dilute it in water as we do for sambar?
    Thanks in advance!

    Reply
    • Hi Shinu,

      Thank you so much :) I’m sure you will like it more with tamarind since it adds an extra kick ;)

      You can add as it is without the seed and grind it. However if it’s too hard, then may be soak it in hot water for 5-10 mins and add the pulp. In this case make sure not to add too much water.

      Hope this helps..

      Cheers
      Maria

      Reply
  5. Hi Maria, After the hectic Onam cooking, we wanted to cook and eat something real simple. and we made curd rice and this chammanthi…. we just loved it so much…. my critic husband couldn’t resist “cleaning up” his plate…. ;)
    thank you so much dear… and belated Onam wishes….

    Reply
  6. hi maria
    tried your coconut chammanthi,it came out really well,yummy !keep up the work.Tried your mathanga erisserri,that too came out really well…

    Reply
  7. Hi Maria! I wud love to try this recipe of yours to use with dosa…
    can this chamnathi be made a little loose? if yes should I add tamarind to it?
    can I use whole kashmiri dry chilies instead of chilly flakes? if yes, how many?

    Reply
    • Hi Sheena,

      You can make it in gravy form… Usually when I make it for dosa/idly with gravy, i dont add tamarind. You can use Kashmiri chilli, since it’s less spicy use 3-5, depending on your spice tolerance.

      Hope it comes out well..

      Cheers
      Maria

      Reply
  8. Dear Maria,
    I do not know how to thank you for this recipe! Yesterday we had kanji and I made this chammanthy. My hard-to-please husband gave me a 10/10!
    Thanks a ton !
    Anita Jeyan

    Reply
  9. Hi Maria,

    This is exactly the way my mother used to make when we were small. Making your recipes makes me relive my childhood days and it brings back fond memories. Thanks for the lovely recipe :))

    Reply
  10. I have always struggled to make the perfect chutney – it never turned out right. And for my ill luck, Dosa is my husband’s favorite. So to avoid making my sloppy chutney, I end up making Chicken dosa, kheema dosa etc :)
    Tried this recipe the other day, and it turned out so well !! My husband super lovvvved and has been bragging about this chutney ever since ( he is a hard to please critic!) 
    Thanks a lot for this!!! 

    Reply
    • Hi,

      I was really excited to see your comment :) Thank you so much for taking time to share your feedback here, appreciate it very much.

      I’m glad that this chammanthi passed your husband’s test :)

      Cheers
      Maria

      Reply
  11. Kidalamiayittu vannnu ketto. Came real good. Thanks … This is not the first recipe have tried form your site and definitely not the last :)

    Reply
  12. hi maria, i heard that your thenga chammanthi has made you more famous. congrats on the selection of one of the best blogs of india!!. thenga chammanthi was mentioned in it!

    Reply
  13. HI Maria
    Your blog is such a saving grace to ‘dinosaurs at cooking’ like me. I liked this recipe ‘cos its simple (i’ve gotta try it), but b4 i attempt at it, i’d these 2 questions. If it sounds silly, forgive me…i might get better at my ‘doubts’ in the recipes to come :P
    q#1: in ur ‘manga chammanthi’ recipe, u didn’t add tamarind; but in this recipe, you did– any reasons why?
    q#2: you advised to not use water, unless needed. But shouldn’t the tamarind be soaked in water? (umm…’cos i’ve always seen my mom n mom-in-law do so when it comes to tamarinds)

    Reply
    • Hi Eternalbless

      I’m sorry that my reply comes a bit delayed. I’m traveling now & hence the delay. Thanks for your kind words dear!

      1. In this we use tamarind as the sour agent. In manga chammanthi the raw mango gives the sour taste (puli) that’s why we didnt add tamarind in that.

      2. Tamarind is usually soaked in water when we make curries like sambar or fish/prawns curry. That’s done to blend the tamarind well with the curry. In this chammanthi recipe, since we are grinding it, it’s blended well.

      Hope its clear now. Please do try it sometime & I do hope you like it.

      Cheers
      Maria

      Reply
  14. I tried this recipe… it was awesome!! Used kaanthari instead of red chilli… Had it with rice, kachimoru and pappadam.. Thank u so much for this recipe.

    I noticed this website recently.. now I’m a frequent visitor. Appreciate ur work…

    Reply
  15. Chammanthi looks so spicy and delicious.. I like the second pic as it reflects the traditional way of making the paste..:) Lovely post..
    Reva

    Reply
  16. The chammanthi is mind blowing..Made it and had it for lunch along with Kanji, Muthira upperi, and chutta papadam..Thank you very much for the recipe…te snap tempted me to make it…

    Reply
  17. Hi Maria, Excellent ! Excellent ! Excellent !! Wow, I must say this definitely does look delicious. I am going to try it out very soon. Please keep posting more recipes and keep up the good work. Your space is an encouragement to many. God Bless.

    Reply
  18. Hi Maria,
    You can substitute Chilli flakes or chilli powder with whole roasted chillie. it give the Chamathi a smoky flavour. All taht you need to do is take 2-3 chillies or more ( I use Kashmiri chilli) and roast it on a open gas flame. Keep turning it over so that the whole chilli gets roasted well , it may burn a little but that is ok.
    This is one omy favourite too :=)

    Parvathy

    Reply
  19. LOL Maria, I too get those question very often and as u say if anyone pops home un-told, they are going to have all the greasy take-aways or an eat out…Even my family asks if I cook all these food on daily basis!…BTW, nalla recipe n clear pic.

    Reply

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