Chammanthi Chutney Recipe (Coconut And Onion Chutney)

Step 1: To begin with the Chammanthi Chutney first, in a mixie jar add chopped ginger, red chillies and coconut scraping

Step 2: Grind it and add some water in between to make into a fine paste

Step 3: Open the jar and with a spoon bring together the contents to the middle

Step 4: Pulse it again so it forms a smooth velvety paste

Step 5: Now chop the shallots and keep them aside

Step 6: Heat a heavy bottom pan and add some oil, as the oil heats add mustard seeds and wait till it splutters

Step 7: Now add the chopped shallots to the pan and saute them till they turn golden brown and bring the flame to low

Step 8: Add the curry leaves to the onion and allow it to fry and add the mixture from the mixie also

Step 9: Add the contents of the mixie jar and give a good mix

Step 10: Add water to adjust the consistency

Step 11: I like the chammanthi a little thick so I added a little water

Step 12: Add salt according to taste and stir continuously

Step 13: Let it come to a boil

Step 14: Remove from the flame into another container

Step 15: Serve the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well