Thenga Chammanthi (Kerala Coconut Chutney)

Thenga Chammanthi is a thick, raw coconut chutney pounded with shallots, chilies, and tamarind. Every Kerala home has its version, often eaten with kanji (rice gruel) or dosa. The addition of Kolumboo Coconut Oil enhances the depth of this rustic chutney.

Prep Time

10 Minutes

Cook Time

2 Minutes

Serving

3 to 4 People

Kolumboo Coconut oil

Naturally Extracted, Free from Heat or Chemicals.

Raw, bold, and packed with flavor — this chutney hits like a flavor bomb!

Ingredients

Grated coconut – 1 cup

Shallots – 4

Green chilies – 2

Tamarind – small piece

Salt – to taste

Curry leaves – few

Kolumboo Coconut Oil – 1 tbsp

Instructions

Pound (or blend coarsely) all ingredients without adding water.

Shape into a thick round and drizzle coconut oil on top.

Serve with kanji, dosa, or idli.