Thenga chammandi that's what we call for coconut chutney in Kerala...A perfect easy to make chutney eaten with steaming rice which is common in Kerala.....There are many ways of preparing this chutney with or without shallots or if using mango omit tamarind...This tastes even better if ground in ammikallu.
Ammikallu is a Malayalam word for a stone grinder used in kerala for grinding..
This is a thick chutney so don't add water..the moisture comes from the mango & the shallots.
I love using as a spread for sandwich or spread it on chapati & roll it & enjoy...This tastes heavenly i promise...
Ingredients:
Method: |
| Ammikallu |
This is a thick chutney so don't add water..the moisture comes from the mango & the shallots.
I love using as a spread for sandwich or spread it on chapati & roll it & enjoy...This tastes heavenly i promise...
- 30 gm shallots.
- 60 gm raw mango chopped finely or you can use tamarind paste.
- 1/2 cup fresh grated coconut.
- 1 green chilly chopped finely.
- 1/2 tsp grated ginger.
- 1 tbsp red chilly powder.
- Salt to taste.
- few curry leaves.
- In a chopper or mixie (use the small jar) add all the ingredients & grind coarsely that's it.
- Serve with hot steaming rice or use as a spread for sandwiches.
