| Origin | |
|---|---|
| Alternative name(s) | Thenga Chammanthi |
| Place of origin | India |
| Region or state | North Malabar |
| Creator(s) | Uthara Malabar |
| Dish details | |
| Course served | condiment |
| Main ingredient(s) | coconut, shallots, tamarind, ginger, chilly, curry leaves |
Coconut chutney is a South Indian spicy chutney-side-dish and condiment, a speciality common in North Malabar. This is a coconut stew mixed with other species and served with Idli, Dosai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.[1]