Malabar Chammanthi
Veg
Vegan
A coarsely ground fresh coconut chutney blended with shallots, dried red chillies, tamarind, and curry leaves — coarser and more pungent than the smooth chutneys served with South Indian breakfasts. The essential table condiment for pathiri and biriyani meals across Malabar.
Cuisines
Kerala
Malabar
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 10 min
2-3 servings
Ingredients
| 1 cup | fresh grated coconut |
| 3 | shallots |
| 2 | green chilies |
| 1 small | piece of ginger |
| 1 tablespoon | tamarind pulp |
| 1 teaspoon | coconut oil |
| — | salt to taste |
Instructions
- 1 Peel the shallots and ginger, then roughly chop them.
- 2 In a blender, add the grated coconut, chopped shallots, green chilies, and ginger.
- 3 Add the tamarind pulp and salt to the blender.
- 4 Blend the mixture until it forms a coarse paste, adding a little water if necessary.
- 5 Transfer the chammanthi to a bowl and mix in the coconut oil.
- 6 Serve fresh with rice or as a side with other dishes.
Tips
Adjust the number of green chilies according to your spice preference.