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Nellikka Chammanthi


Nellikka Chammanti

Nellikka Chammanthi Recipe with step by step photos and video.

Nellikka chammathi is a hot and sour South Indian vegetarian condiment. It is vegan and gluten free also. With kanji or rice, this coconut chutney from Kerala is served. the traditional Keralan cuisine that our ancestors prepared on stone mills. It is quick and easy to make, yet it tastes good. Let's discuss nellikka chammanthi preparation today.

    What is chammanthi?

    Chammanthi refers to chutneys or condiments in Malayalam. The majority of chammanthies would be coconut-based, and in Kerala, this type of chutney is known as thanga chammathi. In Malayalam, the word for coconut is thenga. 

    The word "chammanthi" will be prefixed with terms like "manga chammanthi," "mulaku chammanthi," etc. depending on the flavoring component used in the manufacture of chammathi.

    A chammanthi can be served for lunch or dinner with kanji or steamed rice or with breakfast items like dosa or idli. In Kerala, it is considered as a quick side dish.We don't actually need to think of any other side dish to compliment a big bowl of kanji if there is a spicy flavorful chammanthi. Today's dish is a simple and quick chammanti that is not just hot but also full of the fresh and enticing flavours of gooseberry, coconut, and chilies.

    About nellikka chammanthi

    Nellikka chammanthi, a Kerala condiment, is made from gooseberry, coconut, shallots, chillies, and other spices. It is the southern Indian equivalent of amla chutney. The Nellikka chammanthi, a spicy, sour, and delectable Keralan condiment, is prepared using fresh coconut, gooseberries, shallots, chilli, mustard, and curry leaves.

    Gooseberry is known in Malayalam as nellikka and Hindi as amla. Freshly shredded coconut is included as one of the key ingredients, much like in any other Kerala chummanthi recipe.

    There are numerous gooseberry dishes in Kerala. It is commonly consumed in a variety of cooked and uncooked forms. Its widespread acceptability could be due to its medical properties. You may be aware of the worldwide acceptance of several alma juice brands. However, those brands will very certainly contain preservatives. So, using gooseberries raw or cooked is the best option. Gooseberries, fortunately, are available on the market virtually all year. If you're looking for another gooseberry recipe from Kerala, try our nellikka achar

    Let me tell you a little bit more about Nellikka Chammanthi. A nellikka chammanthi is a quick-to-prepare condiment that should be consumed right away. Due to oxidation, the chammanti will discolor as it sits.  I would never recommend storing it for an extended period of time. Pacha manga chammanthi or lubica chammanti are the greatest options if you plan on keeping the chutney for a long time.

    Some useful tips for making Nellikka chammanthi

    1. To make nellikka chammanthi, need fresh ripened gooseberries. The chammanthi will not be cooked, use fresh and healthy gooseberries to avoid spoilage.
    2. Remember how gooseberry tastes? Because it has a sour flavor, we must counteract it with the freshness of coconut and other spices.
    3. The chammanthi must be made with freshly grated coconut; dried or frozen coconut will detract from the flavor.
    4. Consider this chammanthi an instant meal that you may eat the same day you make it, as we stated in the previous part.

    Nellikka chammanthi - Serving options

    Serve with rice, kanju, dosa or idli.

    Here are some Chammanthi recipes you might try....

    Nellikka Chammanthi Recipe | How to Make Kerala Style Spicy Condiment with Gooseberry and Coconut | Amla Chutney

    Amla Chutney

    South Indian coconut chutney with gooseberries

    Preparation time: 10 minutes | Cooking time: 0 minutes | Total time: 10 minutes


    • 6 gooseberries, seeds removed
    • 1 cup freshly grated coconut
    • 3 shallots, peeled
    • 1 small piece ginger
    • 3 to 4 green chilies (adjust to your taste)
    • 1/4 teaspoon mustard seeds
    • 1 spring curry leaves
    • Salt to taste

    Preparation of gooseberry pickle with step by step photos

    Nellikka chammanthi is a zero cooking vegan recipe. Only one knife and a mixer grinder are required for its preparation.

    1. For the chammanthi, you'll need six fresh gooseberries. To remove dirt and debris, thoroughly wash it with fresh water.
      Nellikka chammanthi

    2. Carefully remove the seeds from the gooseberries using a sharp knife. Make a little long cut along the lines and separate the seeds carefully. Set aside.
      Nellikka chammanthi

    3. Take your mixer grinder's small chutney jar. Put the gooseberries, shallots, ginger, curry leaves, green chilies, and mustard seeds.
      Nellikka chammanthi

    4. Smoothly grind it. Make sure the mixer grinder doesn't have any huge bits left. If necessary, re-grind it.
      Nellikka chammanthi

    5. Add the freshly grated coconut and Salt. 
      Nellikka chammanti

    6. Grind once more. Grinding may be difficult for you. Never pour water if the grinder isn't working properly. It's a dry chutney,  the spices and gooseberry will provide enough moisture to keep it wet. Mix the chutney with a spoon two or three times while grinding, and keep grinding until you have a moist coarse chutney.
      Nellikka chammanthi

    7. Serve with rice or kanji. Enjoy.

    Happy cooking

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