Thenga chammanthi or coconut chutney
Over a 1000 years old, this spicy, Kerala recipe combines fresh coconut with tangy tamarind
| PREP TIME | 8 m |
|---|---|
| COOK TIME | 2m |
| SERVES | 4 - 5 people |
1 coconut grated
4-5 shallots
1 green chilli
4 - 5 dry Kashmiri red chillies (can be modified to taste)
1 tsp red chilli powder (can be modified to taste)
Tamarind (lime-sized piece)
1 tbsp chopped ginger
Curry leaves (handful)
Salt to taste
1 tbsp coconut oil
1. Heat oil in a pan and roast the dried red chillies.
2. Roast for two to three minutes, until the chillies turn crisp and the raw smell disappears.
3. Remove the chillies from the pan and set aside.
4. In the same oil, add red chilli powder and grated coconut, and fry for a minute or two. Remove and set aside.
5. In a blender, add the shallots, tamarind, fried red chillies, ginger, curry leaves and green chillies (all the ingredients except coconut and salt).
6. Pulse a few times.
7. Add coconut and salt and grind to a coarse mixture. Using a spoon, scrape down from the side in between, so that the grinding will be even.
Remove onto a plate and serve with steamed rice or rice porridge. You could even have it with Korean Dakjuk.
Note: You can add or reduce the quantity of chilles and tamarind to suit your taste.
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