Chammanthi - Coconut red chutney
Another special from Indian Kerala. Very simple and fast recipe. This red coconut chutney is usually served with rice cakes like dosa, appam or idly. Meanwhile mom from a fishing village family was preparing this chutney, kids couldn`t wait and got their appam with sugar instead. I was more patient and it paid off.
Put ingredients mentioned as a "blender mix" into a blender and blend into a thick sauce. If you prefer it thicker, add more coconut, if you prefer it more runny, add more water.
Heat up oil in a kadai pan. Add mustard seeds.
As soon as most of them pop up (in about 2 mins), add curry leaves.
In about 1 minute add the mix from the blender. Just warm up and serve.
For 4 portions:
For blender mix:
- 1/2 fresh coconut - grated
- 2 cm fresh ginger
- 2-3 red shallots
- 2-3 tsp red chili powder
- 1/2 - 1 cup water
For kadai pan:
- 1-2 tbs coconut or vegetable oil
- 1-2 tsp black mustard seeds
- 10 curry leaves
Authentic tools needed:
- clay pot
- coconut scraper