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Thengai Chammanthi (Kerala Coconut Chammanthi)
Thengai Chammanthi (Kerala Coconut Chammanthi) is a traditional Indian recipe for a classic dry vegetarian chutney of grated coconut in a spiced shallot, chilli and tamarind base. The full recipe is presented here and I hope you enjoy this classic Indian version of: Kerala Coconut Chammanthi (Thengai Chammanthi).
prep time
5 minutes
cook time
5 minutes
Total Time:
10 minutes
Serves:
4
Rating: 
Tags : CurryChilli RecipesVegetarian RecipesIndian Recipes
This keralan spicy coconut chammanthi is sometimes described as a dry chutney. It can be served as an accompaniment, but also, if served in cupcake papers it can be served as a Diwali treat.
Ingredients:
4 Shallots/Sambar Onions
1 tbsp Ginger, grated
small handful of Curry leaves
5 Dry Red Chillies
4 Kashmiri Red Chillies
75g (1 cup) fresh, grated, Coconut
1 tbsp Tamarind paste
Salt, to taste
1 tbsp Coconut Oil
Method:
Combine all ingredients, except the coconut, salt and oil in a blender. Pulse a few times to chop finely, then add the coconut flesh and salt. Pulse again to chop then run the motor to chop the ingredients finely and mix well.
Turn the mixture into a bowl then add the coconut oil. Divide the mixture into four portions and shape into balls.
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