Kerala-Style Chammathi Recipe
Ingredients:
Grated Coconut – 1 cup
Dried red chillies – 4
Shallots – 4
Garlic – 2 cloves (optional)
Coriander powder – 1 tsp
Tamarind – half a lemon size
Salt – to taste
How to Make Chuttaracha Chammanthi
1. Heat a non-stick pan and roast the red chillies dry (without oil) till it reaches the stage just before burning.
2. Add the coconut, chopped shallots, garlic and coriander powder and roast for another 2 mins. The coconut will start getting brittle. At this stage, remove from fire.
3. Grind this mixture in very little water with salt and tamarind.
Enjoy!
Note:
You can also roast the coconut pieces on an open flame with tongs for a more authentic burnt coconut flavour and smell in the chutney. Traditionally this is done on coal fire that’s used for cooking but our gas flame would work as a good substitute. The coconut pieces should become charred and practically burnt in some areas for the flavour to come through fully. The best chuttaracha chammanthi is made my this family friend of ours whose mom loves it. I have never been able to replicate that taste and flavour in my chutney, ever.
look this is the “diet” i told you about you should really enter the site 🙂 bye enter the site
You cannot take the coconut away from Kerala or vice versa!!
I guess we will be seeing a lot of coconut this month.:)
nice chutney nags looks yummy pic looks tempting
I really appreciate how you make such flavorful foods without added fats. Thanks!
Very good one,
Chammanthi in different forms is an everyday side dish at home. But we add ginger in most forms.
Chammanthi whether chuttathu or not is my (both of our)comfort side dish with anything!!…right?:)
Wonderful looking chutney.
happy 2008!
i remember the wonderful taste of his. thanks for the recipe. wish you and your blog a wonderful 2008.
I think it’s easier for me to make this chutney than try pronouncing its name:) Thanks for sharing Nags!
This looks great – never tried this but I’ll have to! Happy New Year!