Thenga Chammanthi (Coconut chutney)

Lent days have started.  To appease our non-veg taste buds, pickles and chutneys are back in our dining table as an alternative.  Here is an easy to prepare, yet tasty Kerala style chutney which goes very well with rice.  If you want to get an authentic taste of typical Kerala thenga chammanthi you have to use Kanthari Mulagu. 

(If you are adding kanthari mulagu it will come out as green in color and will taste more.  Since it is very difficult to get kanthari mulagu outside Kerala I reluctantly end up with making chammnthies with red chillies, so red in color.)


Grated coconut             1 cup

Dried red chilly            4 nos. (or Kanthari Mulagu(bird’s eye chilies) 6 nos.)

Button onions                4 nos. sliced

Ginger                            1/4″ piece chopped

Garlic                             1 pod

Tamarind                       gooseberry size

Salt                                 to taste

Coconut Oil                   3 teaspoon

Curryleaves                   1 sprig


Heat oil in a pan.  Add button onions, ginger, garlic, curry leaves and red chillies.  Fry for 3 minutes.  Add coconut and stir and fry for 2 more minutes.  Remove from fire and allow it to cool.  Add tamarind and salt.  Grind together the whole ingredients without adding water.  Take out from mixer and serve with rice.


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