Thenga Chamanthi/ Coconut Chutney


  • 1 cup Grated Coconut
  • 3-4 Shallots (sliced)
  • 6 Dry red chillies
  •  Tamarind (Gooseberry sized)
  • 1 inch Ginger
  •  3-5 Curry leaves
  • Salt to taste
  • 2 tsps Coconut oil


  1. Heat oil in a pan, add shallots, dry red chillies, ginger and curry leaves. Fry for 2-3 minutes.
  2. Add grated coconut and saute it for a minute. Make sure not to brown the mixture. Transfer this to a plate and let it cool down.
  3. In a mixer grinder, add fried mixture, tamarind and salt to taste. Grind the ingredients together (if necessary add 1 tbsp of water). Serve with Kanji, rice, dosa or idli.


Leave a Reply

Your email address will not be published. Required fields are marked *