Indian
Indian - Chutneys and Sides
Thengai Chammanthi (Kerala Coconut Chutney)
Chef's Menu Description
An authentic Indian specialty cooked with freshly ground roasted spices, caramelised onions, and aromatic herbs in the traditional style.
Ingredients
- • 1 cup grated fresh coconut
- • 6 shallots, quartered
- • 4 dried red chilies
- • 1 tsp tamarind pulp
- • 6 curry leaves
- • 1/2 tsp salt
- • 1 tsp coconut oil
Preparation Steps
1
Phase 1
Rinse the curry leaves, tear the dried red chilies, and roughly chop the shallots.
2
Phase 2
Coarsely grind the coconut, shallots, red chilies, curry leaves, tamarind pulp, and salt in a mixer, using short pulses and no water.
3
Phase 3
Taste and adjust the salt or tamarind for a hot, tangy, coarse-textured chammanthi.
4
Phase 4
Drizzle the coconut oil over the top and mix lightly.
5
Phase 5
Serve as a fiery side with Kerala red rice, kanji, tapioca, or fish curry meals.