Chammanthi Chutney Recipe
Chammanthi Chutney, a delightful South Indian accompaniment, is not only flavorful but also incredibly versatile, making it an excellent side dish for dosas, idlis, and rice. This vibrant chutney combines the earthy taste of coconut with the zing of ginger and the warmth of spices, creating a perfect balance that enhances any meal. Below, you’ll find a detailed guide to crafting this exquisite chutney, complete with nutritional information and step-by-step instructions.
Ingredients
| Ingredient | Quantity |
|---|---|
| Coconut (grated) | 1 cup |
| Ginger (grated) | 1 inch |
| Onion (finely chopped) | 1 |
| Curry leaves | 1 sprig |
| Asafoetida | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dry red chillies | 2 |
| Oil | 2 tablespoons |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Protein | 2 g |
| Total Fat | 10 g |
| Saturated Fat | 5 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 3 g |
| Sugars | 2 g |
| Sodium | 80 mg |
Preparation Time
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
Servings
| Servings | Quantity |
|---|---|
| Servings | 4 |
Cuisine
| Type | Description |
|---|---|
| Cuisine | Indian |
| Course | Side Dish |
| Diet | Vegetarian |
Instructions
To prepare the Chammanthi Chutney, begin by gathering your ingredients and setting up your workspace for an efficient cooking experience.
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Grind the Base: In a mixer jar, combine the grated ginger, dry red chillies, and grated coconut. Blend these ingredients together until you achieve a smooth consistency. If necessary, add a small amount of water to facilitate the grinding process, ensuring the mixture forms a paste that’s neither too thick nor too runny.
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Prepare the Onion: While the chutney base is being ground, take the time to finely chop the onion. Set it aside for later use.
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Heat the Oil: In a skillet or kadhai, heat the oil over medium heat. Once the oil is hot, add the mustard seeds and allow them to sizzle for about 10 seconds. This step releases their aromatic flavors into the oil.
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Sauté the Onion: Next, add the chopped onion to the skillet. Sauté the onion, stirring occasionally, until it turns golden brown and softens, which should take about 5 to 7 minutes. The caramelization of the onions adds depth to the chutney.
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Combine Ingredients: After the onions are perfectly sautéed, add the curry leaves and the previously ground ginger-chilli-coconut paste. Stir the mixture well to combine all the flavors, allowing them to meld together beautifully.
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Season and Simmer: Add a bit of water to adjust the consistency of the chutney, along with salt to taste. Bring the mixture to a gentle boil, which should take another 2 to 3 minutes. This step ensures that all the flavors are infused throughout the chutney.
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Final Touch: Once it reaches a boil, turn off the heat and let the chutney rest for a minute, allowing the flavors to settle.
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Serve: Your Chammanthi Chutney is now ready to be enjoyed! Serve it warm or at room temperature alongside ghee roast dosa or mixed vegetable sambar for a truly authentic South Indian meal experience.
Tips for Best Results
- Fresh Ingredients: Using fresh coconut and spices will significantly enhance the flavor of your chutney.
- Adjusting Spice Level: If you prefer a spicier chutney, feel free to increase the number of dry red chillies or add a pinch of red chili powder.
- Storage: This chutney can be stored in an airtight container in the refrigerator for up to 3 days.
Chammanthi Chutney is more than just a condiment; it’s a celebration of flavors that can elevate your dining experience, making it a must-try recipe in your culinary repertoire. Enjoy making and sharing this delightful chutney with family and friends!
