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Roasted Red Chilli and Coconut Chutney

Also called Thenga Chammanthi, Chutta Mulaku Chammanthi

By Tammy Austin ·

  • 9 ingredients
  • 3 steps

Ingredients

  • Grated Coconut – 1 cup
  • Dry red chillies – 4-5
  • Shallots (small onions) – 3 tablespoons (chopped)
  • Ginger – 1 teaspoon (chopped)
  • Tamarind – 1 teaspoon
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 teaspoon
  • Water – 3-4 tablespoons

How to make Roasted Red Chilli and Coconut Chutney

  1. In a pan add a tablespoon of oil and roast the red chillies for about half a minute. (You can also roast it over a fire)
  2. Remove the chillies from the pan and grind to a coarse paste along with the coconut, shallots, ginger, tamarind, curry leaves, salt and 3-4 tablespoons water.
  3. Check for seasoning and transfer the chutney to a bowl. Serve with rice.

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