Chammanthi Chutney Recipe (Coconut and Onion Chutney)
Chammanthi chutney, a traditional coconut and onion chutney from South India, is a versatile side dish that pairs wonderfully with idlis, dosas, or even as a flavorful accompaniment to rice dishes. This recipe combines fresh coconut, spicy red chilies, and aromatic curry leaves with the subtle sweetness of onions, creating a perfect balance of flavors that will leave you craving more. Whether you’re preparing a traditional breakfast or looking for something to pack in your lunchbox, this chutney is sure to please.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Ginger (grated) | 1 inch |
| Onion (finely chopped) | 1 large |
| Curry leaves | 1 sprig |
| Asafoetida (hing) | 1/2 teaspoon |
| Mustard seeds | 1 teaspoon |
| Dry red chili | 2 |
| Sunflower oil | 2 tablespoons |
| Salt | To taste |
Preparation Time:
| Time | Duration |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Total Time | 40 minutes |
Servings: 4
Cuisine: Indian
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Grind the Base Ingredients:
Start by preparing the base for your Chammanthi chutney. In a mixie jar, combine the grated fresh coconut, chopped ginger, and dry red chilies. Grind these ingredients into a smooth paste, adding a little water as necessary to achieve a fine consistency. Open the jar occasionally to scrape down the sides and pulse again until the mixture becomes velvety smooth. -
-
Prepare the Aromatics:
While the chutney base is grinding, finely chop the onion and set it aside. The onions will bring a sweet, caramelized flavor to balance the richness of the coconut. -
Temper the Mustard Seeds:
Heat a heavy-bottomed pan over medium heat. Add the sunflower oil and wait for it to heat up. Once the oil is hot, add the mustard seeds and allow them to splutter. This step is crucial for releasing the mustard’s aroma and flavor into the oil. -
Sauté the Shallots and Curry Leaves:
Add the finely chopped onions to the pan, stirring them well to ensure they cook evenly. Sauté the onions until they turn golden brown, at which point the sweetness will intensify. Reduce the heat to low and add the curry leaves, allowing them to crisp up and infuse their earthy flavor into the oil. -
Combine the Mixtures:
Now, add the coconut mixture from the mixie jar to the pan with the sautéed onions. Stir everything together to ensure an even distribution of flavors. The coconut will soften and blend with the onions, creating a smooth texture. -
Adjust Consistency and Seasoning:
Add a little water to the chutney, depending on your desired consistency. For a thicker chutney, you can add less water, and for a more pourable chutney, a bit more water can be added. Season with salt to taste and stir the chutney continuously to prevent it from sticking to the pan. Allow it to simmer and come to a gentle boil. -
Final Touch:
Once the chutney has boiled and the flavors have melded together, remove it from the heat. Transfer it to a serving dish and allow it to cool slightly before serving.
Serving Suggestions:
Chammanthi chutney is best served as a side dish with crispy dosa or soft idli. It can also be enjoyed with parathas or rice for a quick meal. If you’re preparing this chutney for a lunchbox, it’s a great addition to a wrap or a sandwich as well.
Notes:
- For a variation, you can add a small piece of tamarind to the grinding mixture for a tangy flavor.
- If you prefer a spicier chutney, increase the number of dry red chilies according to your taste.
This Chammanthi chutney, with its perfect blend of coconut, onion, and spices, is not just a side dish but a comforting companion to your meals. Easy to prepare and packed with flavor, it is sure to become a staple in your kitchen.
