Malabar chammandhi or spicy tangy coconut chutney. Coconut chutney is a south indian condiment made with fresh coconut, chilies, spices & herbs. The other varieties of coconut chutney are made with the addition of fried gram, chana dal, red chilies, shallots, garlic. The coconut milk just oozes out from the freshly ground coconut & that gives a very moist chammanthi.

This thenga chammanthi serves as a great sidedish for rice. I am realy not sure whether this is a part. A yummy accompaniment served with biriyani and gheerice in northern kerala. You can cook Malabar chammandhi or spicy tangy coconut chutney using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Malabar chammandhi or spicy tangy coconut chutney

It's 1/2 of Coconut grated.
You need 1/2 of Raw Mango.
Prepare 1 1/2 tsp of red Chilli powder.
Prepare 3-4 of Shallots.
It's 1/2 inch of Ginger.
Prepare 3 of Garlic cloves.
You need To taste of Salt.
It's As needed of Curry leaves.

Chammanthi podi /Roasted coconut chutney powder is a dry version of chutneys famous throughout Kerala. This is a very spicy,tangy, flavorful combination that can be served with plain rice during travel or with kanji (rice porridge). Ellu Chutney, also popular as sesame seeds chutney, is a popular side dish in South India. Pacha Manga Chammanthi is unique and special with grated coconut blended with a series of spicy ingredients and tangy mango.

Malabar chammandhi or spicy tangy coconut chutney step by step

Take the small jar of the mixer grinder add grated coconut and mango pieces and grind for 10secs... If you don't have mangoes dein add a tiny ball of tamarind.......
Dein add rest of the ingredients till salt and grind for few more secs so dat everything combines together...
Lastly add curry leaves and pulse once so that the curry leaves get crushed a bit and flavor of the curry leaves mix along with the mixture nicely....bhi don't need to grind this into a fine paste....
The entire process should be done without adding water....
Take it into a plate and bring together and form a ball with your hands......
Served best with porrigde or rice gruel or can be had as side dish for rice......

Tenga chammanthippodi or roasted coconut chutney powder is long term storage guaranteed roast and ground coconut mixture. Coconut Chutney is a yummy accompaniment, which goes best with South Indian recipes. Prepared using blended raw coconut, chana dal and tamarind, it has a little sweet flavour along with spices. The mustard seeds along with curry leaves are tempered in a little oil. Coconut chutney is a popular South Indian condiment or side dish, consisting of a coconut stew that is combined with shallots, tamarind, ginger, chiles, and curry leaves.