Hello everybody, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, malabar chammandhi or spicy tangy coconut chutney. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Malabar chammandhi or spicy tangy coconut chutney is one of the most popular of current trending foods in the world. It is enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. Malabar chammandhi or spicy tangy coconut chutney is something that I’ve loved my whole life. They’re nice and they look fantastic.
Undoubtedly, this spicy and tangy chutney has a garlic flavor that is its signature taste. I can tell from this enticing aroma that my mom has cooked this chutney! The thing about these chutneys is that they need to be eaten fresh.
To get started with this recipe, we must prepare a few components. You can cook malabar chammandhi or spicy tangy coconut chutney using 8 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Malabar chammandhi or spicy tangy coconut chutney:
- Get 1/2 Coconut grated
- Take 1/2 Raw Mango
- Take 1 1/2 tsp red Chilli powder
- Take 3-4 Shallots
- Prepare 1/2 inch Ginger
- Prepare 3 Garlic cloves
- Get To taste Salt
- Make ready As needed Curry leaves
This mango coconut chutney is great to enjoy. (Coconut Chammanthi, Thengai Thogayal, Coconut Thogayal, Kobbari Pachadi, Coconut Dry Chutney Thenga Chammandhi is a very old recipe made in every house in Kerala and southern part of Usually it is made spicy, with tamarind to add the right amount of sourness and enough salt to. The coconut milk just oozes out from the freshly ground coconut & that gives a very moist chammanthi. Ok, I need to stop writing I tried this chutney (without adding tamarind) and I have to say it was fabulous! In Kerala, chammanthi is prepared on ammikallu (the flat stone with a cylindrical pestle) which is very rare now.
Steps to make Malabar chammandhi or spicy tangy coconut chutney:
- Take the small jar of the mixer grinder add grated coconut and mango pieces and grind for 10secs… If you don't have mangoes dein add a tiny ball of tamarind……
- Dein add rest of the ingredients till salt and grind for few more secs so dat everything combines together..
- Lastly add curry leaves and pulse once so that the curry leaves get crushed a bit and flavor of the curry leaves mix along with the mixture nicely….bhi don't need to grind this into a fine paste…
- The entire process should be done without adding water…
- Take it into a plate and bring together and form a ball with your hands…..
- Served best with porrigde or rice gruel or can be had as side dish for rice…..
Ingredients for making Thenga Chammanthi can vary. Chammanthi/ Chutney is an easy and tasty South Indian side dish with fresh coconut and some spices. We can prepare Chammanthi/Chutney in different ways and texture. Here I introduce to you kerala style Vella Chammanthi Curry or White Coconut Chutney. Chemeen Mulakittathu is a spicy Malabar prawn curry made with mustard seeds, tomato and chilli.
So that is going to wrap this up for this exceptional food malabar chammandhi or spicy tangy coconut chutney recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
