Chuvanna Thenga Chammanthi | Red Coconut Chutney Kerala Style for Idli and Dosa| Nadan Thenga Chammanthi For Idili And Dosa

Chuvanna Thenga Chammanthi | Red Coconut Chutney Kerala Style for Idli and Dosa| Nadan Thenga Chammanthi For Idili And Dosa With detailed photos and video.

Red Coconut Chutney or Nadan Thenga Chammanti is a quick and easy chutney made with coconut and spices. This Vegan Kerala cuisine is an exact combination for Idli and Dosa. I usually serve sambar with Idli, but this chutney is a  spicy and tasty alternative for sambar.

What is Kerala red chutney made of?

Kerala Red chutney is made with some very common ingredients and all these ingredients will definitely available in your pantry. The main ingredient of Kerala red chutney is coconut, yes, it is of course a coconut based chutney. This is why it is called thenga chammanthi. Dried red chili, shallots and ginger are the taste makers of this recipe. The color of chutney depends on the type of chili used. Finally the chutney will be seasoned with coconut oil, mustard seeds, and curry leaves.

How do you serve red coconut chutney?

Before going to the serving options of red coconut chutney, we have to understand type of Kerala red chutney or 'chuvanna thenga chammathi'. Mainly two types of red coconut chutney in Kerala, one is dry red coconut chutney and the other one is wet coconut chutney. I have already shared one version of dry coconut chutney recipe a few months ago, which will be served with rice or kanji. But today's recipe is a typical wet red coconut chutney. In Kerala, this type of wet chutney will be served with breakfast dishes like dosa and idli. But outside Kerala, serving chutney with other breakfast dishes like upma and poori etc. is normal.

Why the name Chuvanna thenga chammanthi?

Chuvanna thenga chammanthi is the Malayalam name of red coconut chutney. Chuvanna or chuvappu in Malayalam stands for red, 'thenga' for coconut and 'chammanthi' for condiment.

Does coconut chutney get spoiled? OR How long can be keep the coconut chutney at room temperature?

Not only the red coconut chutney but any dish made with fresh coconut can't be stored at room temperature for a long time. It will spoil quickly, especially in hot summer. You can keep the chutney at room temperature only up to four to five hours.  

How long can you keep the coconut chutney in the fridge? / How long does coconut chutney last in fridge?

Refrigerating coconut chutney for two to three days will not make any impact on its taste or flavor. I personally never suggest refrigeration of coconut chutney, but if you prefer, refrigerate within a few hours of preparation and do keep in a clean bowl with a lid. The chutney will absorb the smell of other items keeping in the fridge if store in an open bowl.

Can we reheat coconut chutney?

Coconut chutney reheating will affect its taste and texture. The chutney will curdle on reheating. So never reheat the chutney. Make chutney in small quantities and finish it on the same day of preparation. Eat fresh food and stay healthy.

Is coconut chutney bad for health? 

Coconut chutney is a healthy food. It contains saturated fats and healthy fibers. It helps in feel fullness and taking coconut chutney in small quantities will help to improve good cholesterol in our body.

Can we take coconut chutney on a daily basis?

Once in Kerala, coconut chutney was an unavoidable side dish of the common people.  If you want to take coconut chutney daily, then restrict its amount to two to three tablespoons. Remember, too much of anything is good for nothing.

Tips To Make A Good Coconut Chutney?

Only three things to remember, 

• Use freshly ground coconut.
• Grind the chutney till smooth. Restrict the amount of water while grinding or use only a limited amount of water for grinding. 
• Never boil the chutney.

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Red Coconut Chuteny Recipe | Nadan Chuvanna Thenga Chammanthi Recipe | How To Make Kerala Style Red Coconut Chuteny For Idli And Dosa

South Indian Coconut Chutney With Red Chilies

Preparation time:5 minutes | Cooking time: 3 minutes | Total time: 8 minutes

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Ingredients

To grind

• 1 cup freshly ground matured coconut shavings or 1.5 cup loosely packed grated coconut or 1/2 portion of a medium sized coconut
• 5 to 7 dried red chilies (adjust to your taste)
• 4 to 5 shallots, peeled
• 1.5" piece ginger
• Salt to taste
• 3/4 cups + 1/2 cup water

To temper

• 2 tsp coconut oil
• 1/2 tsp mustard seeds
• 3 shallots, peeled and chopped
• 1 spring of curry leaves

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How to make red coconut chutney - Video

 

Kerala Red coconut Chutney Preparation With Step By Step Photos

Red coconut chutney preparation is very simple and easy. 

Step 1:- Grinding

1. Take freshly ground coconut in a mixer jar. Care should be taken to use freshly ground and matured coconut, tender coconut is not suitable for chutney making.
   
2. Put three to four shallots and one big piece of ginger. These two ingredients are for taste. Shallots should not be replaced with big onion. 
   
   
   
3. Add dried red chilies and salt. Adjust the amount of chilies to your taste, also do remember to wash them before use.
   
   
   
4. Add water just enough to grind the chutney. We will adjust its consistency once it grinds into a smooth paste.
   
   
   
5. Grind into a smooth and thick paste.
   
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6. Now add 1/2 cup water and mix well. (For thick chutney, please avoid this step.)
   
   
   

Step 2:- Tempering

1. Heat one thick bottomed pan. When the pan turned hot, pour one or two tablespoons of coconut oil.
   
   
   
2. When the oil turns hot, put 1/2 tsp mustard seeds. The mustard seeds will crackle immediately.
   
   
   
3. When the spluttering sound stops, reduce the flame to medium and put finely chopped shallots and curry leaves. 
   
4. Sauté till the shallots get a light brown color.
   
   
   
5. Then add the prepared chutney. 
   
   
   
6. When the first boil arises, immediately switch off the flame and mix well. Boiling will make the chutney tasteless, so do not boil.
   
   
   
7. Serve with idili or dosa and enjoy.
   
   
   

Happy Cooking

Anju