Coconut chutney

Coconut Chutney
Alternative names Thenga Chammanthi
Course condiment
Place of origin India
Region or state Kerala
Creator Uthara Malabar
Main ingredients Coconut, shallots, tamarind, ginger, chillies, curry leaves
Cookbook: Coconut Chutney  Media: Coconut Chutney

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 spices and served with Idli, Dosai, vadai and even with cooked rice. It is made with two methods: liquid and solid. Generally, liquid Coconut Chutney is served with Idli, vadai and Dosai, whereas the solid one, locally known as Uruttu Chammanthi, is served with cooked rice at lunch and dinner.[1] Ingredients for making uruttu chammanthi can vary from region to region. Generally the ingredients are coconut,dried red chillies, shallots and ginger. Other optional ingredients include tamarind, curry leaves, garlic and coriander powder.[2][3] Most of the time, the red chillies are dry roasted in a pan before making uruttu chammanthi whereas in chammanthis used for idlis and dosas the chillies are not roasted. In Kerala, sometimes people make white chammanthis using green chillies instead of red chillies. This is generally served with idlis.[4]

See also

References

  1. ↑ , Coconut Chutney
  2. ↑
  3. ↑ http://www.ethnicindiancuisine.com/kerala_chammanthi_chutney_recipe.htm
  4. ↑ White chutney


This article is issued from Wikipedia - version of the Saturday, December 27, 2014. The text is available under the Creative Commons Attribution/Share Alike but additional terms may apply for the media files.