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February 19, 2009

Dry Coconut Chutney or Chammanthi Podi

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Region : Kerala
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Ingredients:    
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.

 
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5 Comments

   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
delicious