Coconut chutney
| Coconut Chutney - Home Made.JPG | |
| Origin | |
|---|---|
| Alternative name(s) | Thenga Chammanthi |
| Place of origin | India |
| Region or state | Kerala |
| Creator(s) | Uthara Malabar |
| Details | |
| Course served | condiment |
| Main ingredient(s) | Coconut, shallots, tamarind, ginger, chillies, curry leaves |
Coconut chutney is a South Indian chutney-side-dish and condiment, a speciality common in North Malabar. 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, vadai and Dosai, 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.
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