Thenga Chamanthi (Coconut Chutney - Kerala style)

 

          Thenga Chamanthi is a very flavorful Kerala style coconut chutney. Thenga refers to coconut and chamanthi means chutney. It is made using fresh coconut, shallot, ginger, dry red chilies, curry leaves, tamarind, salt and coconut oil. 

          This chutney is very popular in Kerala cuisine and is served as a part of a Sadya meal. It is also served in Chatti Choru (Full meal served in a clay pot) and Pothi Choru (Meal wrapped in a banana leaf). So do give it a try and you will not be disappointed. 

          This chutney is very easy to prepare as there is no cooking required. The only thing that has to be kept in mind is the chutney has to be blended without any water so that the chances of getting spoilt is minimum. Instead, coconut oil is used for some moisture content. 

           Traditionally Thenga Chamanthi is served with Kerala red rice called Matta rice. However, it also pairs well with any variety of steamed rice for a soul satisfying meal. So to sum up this is a mind blowing chutney that is both spicy and tangy.  

• 1 cup fresh grated coconut
• 3-4 dry red chilies 
• 4-5 shallots (sambar onions)
• 1" ginger
• 1/2 tsp. Kashmiri chili powder
• 1 sprig curry leaves
• 1/2 tsp. tamarind paste
• salt to taste
• 1 tsp. coconut oil

          Transfer all the ingredients into a mixer jar and blend it into a slightly coarse paste. 

          And your spicy and tangy Thenga Chamanthi is ready to be enjoyed with steamed rice. 

 Transfer all the ingredients into a mixer jar & blend it into a slightly coarse paste. 

                  And your spicy and tangy Thenga Chamanthi is ready.

                     Enjoy with steamed rice.