The Red coconut chutney also known as ‘Tenga Chammanthi’ in Malayalam is a delicious chutney usually made as a side dish along with idli or dosas. Basically coconut chutney can be made in variety of ways like adding red chillies, green chillies or no chilli at all. The Red coconut chutney acquires its characteristic red colour due to the addition of red chillies. One can make a different variation of this same chutney by adding green chillies instead of red chillies, and the chutney will be of slightly green colour.
In this post I have shared the coconut chutney recipe the way my mom used to make. This chutney is very simple to make and can be made in a jiffy. I have added small onions in the tempering, which has a unique flavour to it and is a staple in Kerala cuisines. One can make the chutney with regular onions too and it will still taste divine. The consistency of the chutney can be kept thick or a bit thin, which is a personal choice.
An important thing to remember while making coconut chutney is never to boil the coconut mixture after adding water. Boiling results in curdling the coconut mix, which ultimately ruins the creamy texture of the chutney. Chutney is best enjoyed along with hot idli, dosa, medu vada/uzhunnu vada and sambar.
Ingredients for Kerala Red Coconut Chutney (Chammanthi)
Grated Coconut – 1 cup
Shallots (small onions)* – 7-8 (chopped)
Mustard seeds – 1 tsp
Dry Red chillies – 1-2
Curry leaves – 8-10 leaves
Red chilli powder – 1 tsp
Salt – As per taste
Water – 3/4 cup
Oil – 1 tbsp
How to make Red Coconut chutney
- In a grinder jar, add the shredded coconut, half of the chopped onions and red chilli powder.
- Grind the mixture to a smooth paste by adding little water.
- In a pan, heat some oil and add mustard seeds, curry leaves and dry red chillies. Fry them on a low flame and make sure not to burn the chillies.
- Now add the chopped onions and saute them till they turn translucent.
- Now add the coconut paste.
- Saute for a minute on low flame until mixed evenly.
- Now add salt and water and gently mix. Keep stirring on low flame for 2 minutes and switch off the flame. Avoid boiling the chutney or else it will curdle up.
- Transfer to a separate bowl since the hot pan may curdle the chutney. Enjoy it with steamed idlis, dosa or vada.
You may adjust the quantity of water a per your requirement. If you want the chutney to be thick, add little or no water at all.