Coconut chutney

Coconut chutney

Alternative names	Thenga Chammanthi
Course	condiment
Place of origin	India
Region or state	Kerala, Coastal Karnataka
Creator	Uthara Malabar
Main ingredients	Coconut, shallots, tamarind, ginger, chillies, curry leaves
Cookbook: Coconut chutney  Media: Coconut chutney

Coconut chutney is a South Indian chutney-side-dish and condiment, a speciality common in North Malabar and Coastal Regions of Karnataka. This is a coconut stew mixed with other spices and served with Idli, Dosai, vadai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli, Vada and Dosa whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.^[1] Ingredients for making uruttu chammanthi can vary from region to region. Generally the ingredients are coconut,dried red chillies, shallots and ginger. Other optional ingredients include tamarind, curry leaves, garlic and coriander powder.^[2][3] Most of the time, the red chillies are dry roasted in a pan before making uruttu chammanthi whereas in chammanthis used for idlis and dosas the chillies are not roasted. In Kerala, sometimes people make white chammanthis using green chillies instead of red chillies. This is generally served with idlis.

See also

• Kalathappam
• Kinnathappam
• Chammanthi podi

References