Sunday, February 25, 2024
 Search: Recipe Chef
HOME » Cookery » Accompaniments » Chutneys »
February 19, 2009

Dry Coconut Chutney or Chammanthi Podi

SocialTwist Tell-a-Friend
Region : Kerala
 Recipe by :
Last Updated: 19-2-2009
Total Views
star star star star star
4 based on 3520
  Rate this

Grated coconut, roasted - 1 Cup
Sliced shallots - 5 no
Sliced ginger - 1/4 inch piece   (1tsp)
Tamarind - a small ball
Red chillies - 3-4 no (cut into half's)
Curry leaves - one sprig
Salt - to taste
  Popular Tags:
   Tamarind,   Ginger,  

Method of Preparation :

Grate roast evenly in a mixer. Make sure that that the Coconut is fresh. Roast coconut, red chillies, ginger, curry leaves and shallots in a non stick pan until golden brown. Keep on stirring so that it is evenly roasted. It will take around 3-4 minutes. Towards the end add a little bit of tamarind. Add required salt, grind all the above ingredients to a powder. If oil come outs add some shallot so that oil is absorbed.

The chutney will stay for around 3-4 weeks.

It can served with rice, iddly or Dosa.

Related Recipes
Coconut Chutney
Dry Green Chilli Techa(Dry Chutney)
Raw Papaya Chutney
Shahi Gatte


   Sarah Joshy, PalghatReplyPosted On:2/4/2016
Its good,but I think it would be awesome if we add few peppercorns
   Saumya, KottayamReplyPosted On:31/3/2012
It help me a lot. I make tasty dry coconut chutney powder...
   beena santhosh, mumbaiReplyPosted On:26/2/2010
easy recipe.thanx a ton!
   Reo, U.A.E.ReplyPosted On:12/10/2009
Nice to see this on net.Thank u so much
   lijanmathew, usaReplyPosted On:5/10/2009