Thenga chammanthi | Red coconut chutney for Idli, Dosa or Appam | Kerala style coconut chutney

There are many varieties of coconut chutney like coconut with coriander, peanut, walnut, dal etc. But this chutney is made with red chilli powder. This is most popular chutney at our home. I think this is the only chutney where tempering is not poured on top of the mixture instead the mixture is poured into the tempering. Hope you like this chutney.

Ingredients:

For Grinding:
1/2 cup fresh grated coconut
1/2 teaspoon red chilli powder ( as per your taste)
1/2 shallot or pearl onion
few curry leaves
1-2 pinch of cumin seeds (optional)
water
salt

For Tempering:
2-3 whole dried red chilli
1/4 teaspoon mustard seeds
1/2 teaspoon coconut oil
few curry leaves
1-2 shallots or pearl onion finely chopped

Method:

• In a mixer jar add grated coconut, red chilli powder, shallot, curry leaves, cumin seeds, salt and little water.
• Grind everything to fine to coarse paste.
• Pour it into a separate bowl. Check for salt at this point.
• Next is tempering, for that take small pan add coconut oil and mustard seeds. Let it splutter.
• Once mustard seeds starts popping, add finely chopped shallots, curry leaves and whole red chillies.
• Saute till onions are all golden brown.
• Then turn the flame to low and add the wet coconut mixture to the pan.
• Mix everything together and switch off the flame.

Pictorial:

For grinding you need grated coconut, red chilli powder, curry leaves, shallot and cumin seeds, salt and water.

For tempering you will need mustard seeds, curry leaves, whole red chilli, finely chopped shallots and coconut oil.

Now grind all the mixture into coarse to fine paste with little water and keep it aside. Check for salt.

               Next for tempering take a small pan add coconut oil and mustard seeds.

              Once it starts popping throw in the shallots, curry leaves and red chillies.

                                                       Stir till the onion turns golden brown.

                           Turn the flame to low and add the mixture into the tempering.

                                         Simmer for 1 second and switch off the flame.

                                                          Red coconut chutney is all ready.

Notes:

1. You can also use whole coconut if you do not have a grater but cut the coconut into very small pieces for easy grinding.