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Thenga Chuttaraha Chammanthi - How To Make Chutney With Smoked Coconut

Thenga chuttaracha chammanthi

Thenga chuttaracha chammanthi with step by step photos and video- A Traditional Kerala style condiment.

Chammanthi is the word that denotes a wide variety of condiments of Kerala Origin. This is an alternative word for chutney. It can be made with or without coconut, but most of the Kerala chutneys are coconut based. Today's recipe, Thenga chutta chammanthi is also a coconut based one, but very old dish when people used to cook on the furnace. Now those wooden fireplaces have been replaced with gas stove. Still we can make this tasty condiment on the gas stove with only a few numbers of ingredients, the coconut, dried red chili, shallots and salt.

Thenga chuttaaracha chammathi, as I said earlier, is a coconut base condiment made after grilling the coconut and spices in charcoal. Very simple and easy techniques, but care should be taken while grilling the chilies, You should keep your windows open, exhauster on and light a candle near your furnace. The candle will absorb all the disturbing odor form chilies.  Very easy and tasty dish, you can serve this with steamed rice and kanji.

The word thenga chuttaracha chammathi simply means a dry condiment that has been made by grinding grilled coconut. There is one more coconut based chutney in our blog, the manga chammanthi which is also a dry condiment using mango and spices.


Thenga Chuttaaracha Chammanthi || How to make Kerala's thenga chuttaracha chammanti at home | Kerala style Chutney with grilled coconut and spices

Thenga chuttaracha Chammanthi

Dry chutney using grilled coconut 

Preparation time: 10 minutes | Cooking time: 5 minutes | Total time: 15 minutes

Ingredients Of Thenga Chuttaracha Chammathi

  • 1/2 portion of a medium coconut
  • 5 to 6 dried red chilies (adjust according to your taste)
  • 5 shallots
  • Tamarind as needed
  • Salt as needed

How To Make Thenga chuttaaracha chammanthi

To make thenga chuttaracha chammanthi, first we need to grill the coconut,  you can grill using charcoal or a gas stove. Both give almost exactly the same taste. Before going to the recipe, a small remainder, please keep your windows open, exhauster on and light a candle near your furnace. Otherwise, your house will fill with the smell of chilies, and you know what will happen next.
  1. First, we will grill coconut till it turns almost dry. Keep the coconut with shell over the gas burner and grill on high flame for two to three minutes and then low flame for next five minutes. You can feel a nice roasted smell of coconut, but do not make it dry.

  2. Next, we grill both onion and chilies. The onion need to be soft and the chilies do not need that much time to cook, so first grill shallots, when they turn half cooked, place the red chilies. The red chilies will be ready in seconds.

  3. Now transfer all the ingredients , off the stove and keep aside. Once the coconut and spices cool down completely, wash thoroughly with fresh water till all the dust  and ashes removed. Also peel off the skin of shallots and keep aside.

  4. Now it the time to separate coconut from its shell, use a knife and carefully separate the inner flesh from the outer shell.

  5. Then remove the outer dark portion and burned black part of coconut if any. Also wash and clean shallots and red chilies.

  6. Transfer the cleaned coconut, shallots, red chili into a mixer grinder along with salt and tamarind. Tamarind is optional, in our area, we do not put tamarind in chutney but remember it gave a slight sourness to the chutney. 

  7. Now grind into a coarse paste without adding water. You may need to stop the mixer grinder one or two times while doing this step. Mix thoroughly with a spoon and then grind again until you get a coarse mixture of coconut and spice. 

  8. You can serve this spicy, tangy chammanthi with kanji and rice. Enjoy.  
Happy cooking

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