Chammanthi

Looking for a quick and traditional side dish to elevate your simple rice meals?

This Chammanthi—a bold and flavorful coconut chutney from Kerala—is the perfect match for hot steaming rice and a drizzle of ghee. Chammanthi is a nostalgic dish for many Malayalis—it’s what grandma made when there were no vegetables in the house but plenty of love and a good coconut on hand.

This simple chutney, packed with fiery flavors and grounding ingredients, is a perfect reminder that the best food doesn’t need to be complicated.

Why You’ll Love This Coconut Chammanthi

• 🌶️ Spicy & Tangy: Perfect balance of red chillies and tamarind
  
• 🥥 Coconut Rich: Freshly grated coconut brings body and authenticity
  
• 🍛 No-Fuss Side Dish: No tempering, no water—just roast, grind, and done
  
• 🍚 Perfect with Rice: Especially delicious with hot rice and ghee
  

Ingredients Spotlight

• Coconut: The star of the recipe—freshly grated for texture and flavor
  
• Red Chillies: Adds depth and heat
  
• Tamarind: Offers a subtle tang
  
• Coconut Oil: Enhances aroma and authenticity
  
• Cumin, Ginger & Curry Leaves: Add earthy and herbal notes
  

🥄 How to Serve Chammanthi

• Traditional Style: Serve a generous spoon of chammanthi on the side of a plate of hot steamed rice with a drizzle of ghee or a spoon of coconut oil.
  
• Alongside Curd Rice: A great accompaniment to mellow dishes like thayir sadam (curd rice) or kanji (rice gruel).
  
• With Tiffin Items: Though it’s traditionally served with rice, you can also serve it as a dry chutney with idli, dosa, or puttu for a flavorful twist.
  
• Thali Meals: It adds depth to South Indian-style lunch platters, especially when there are fewer vegetable sides.

💡 Pro Tip: For the most authentic flavor, use freshly grated coconut and roast the red chillies slightly longer till aromatic but not burnt—this enhances the smoky depth of the chammanthi.

Meal Prep & Storage

• No water = longer shelf life: Keeps well for 2–3 days refrigerated
  
• Make ahead: Roast and store dry ingredients, grind just before serving
  

Packing for Lunchboxes:

• With Rice: Pack hot rice separately and a small airtight container with chammanthi. Add ghee or coconut oil just before eating.
  
• Dry Consistency: Since chammanthi is thick and dry, it travels well without leaking or spoiling.
  
• Avoid Moisture: Use dry spoons and dry containers to prevent spoilage if storing for later use.

Ready to make your rice sing? Try this Kerala-style Chammanthi and let its bold flavors transform your everyday meal into a comforting, home-style feast.

Print Recipe

Budget-Friendly

Chammanthi

Author: Hema Subramanian Cooking Method: Blending Cuisine: Indian, Malabar Cusine Courses: Side Dish Recipe Keys: Gluten Free H Healthy L Lunch Box O One-Pot S side dish T Tasty Vegan

Difficulty: Beginner Prep Time 10 mins Cook Time 15 mins Total Time 25 mins

Servings: 4 Calories: 260

Best Season: Suitable throughout the year

Dietary:

G Gluten Free H High-Fiber L Low-Carb N Nut-Free V Vegan V Vegetarian W Weight-Loss

Description

This Kerala-style coconut chammanthi is a bold and flavorful chutney made with freshly grated coconut, red chillies, tamarind, and aromatic spices. It's quick to prepare and doesn’t require any water, giving it a thick, coarse texture that pairs beautifully with hot rice. The blend of sautéed onions, cumin, and ginger adds depth, while the curry leaves bring a touch of freshness. Finished with a drizzle of coconut oil, this chammanthi is a simple yet authentic side dish that captures the essence of Kerala cooking. It's perfect for everyday meals or when you’re craving something spicy, tangy, and satisfying.

Ingredients

Cook Mode Cooking Mode Disabled

Scale

1/2x 1x 2x 3x

Prep Work

• 2 onions (peeled, chopped)
• 1 fresh coconut (grated)
• 1 thumb‑sized piece ginger (chopped)
• few curry leaves (washed, patted dry)
• small piece tamarind (torn into pieces)
• 10 dried red chillies

Main Ingredients

• 2 tsp coconut oil
• 2 tsp cumin seeds
• 1 tsp rock salt
• 1 tbsp coconut oil (for grinding)

Instructions

Prep Work

1. Chop Ingredients

   Chop the onions and ginger; stem the red chillies; tear the tamarind into small pieces.

   

2. Grate Coconut

   Grate the fresh coconut until you have fine shreds.

3. Prep Curry Leaves

   Rinse the curry leaves under cold water and pat them dry.

Method

1. Heat Oil & Sauté

   Heat oil in a pan over medium heat. Add the chopped onions and sauté just until the raw smell goes.

2. Add Chilies & Tamarind

   Toss in the red chillies and torn tamarind pieces. Roast together until the chillies darken slightly.
   

3. Cool Roasted Mixture

   Transfer the roasted mixture onto a plate and let it cool completely.

4. Combine in Blender

   Transfer the cooled mix into a blender. Add the grated coconut, curry leaves, chopped ginger, cumin seeds and rock salt.

5. Add Oil & Grind

   Pour in the oil and grind without water until you achieve a coarse, thick chutney.
   

6. Serve

   Spoon the chammanthi into a bowl and serve with steaming rice; drizzle ghee on top if you like.
   

Equipment

• bowl

  

  Round Glass/Mixing Bowl big (2100ml) Buy Now
• Pan

  

  Non-Stick Omega Deluxe Granite Fry Pan 24 Centimetre Buy Now
• Mixer

  

  Mixer Grinder for Kitchen (5 Jars 750 Watt Mixie)  Buy Now

Affiliate Disclosure: This post contains Amazon affiliate links, i.e., when you buy any product using the links below, we get commissions. but it doesn’t cost you anything extra. If you do purchase any product using the given links, we thank you in advance!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 260kcal

% Daily Value *

Total Fat 21.5g34%

Saturated Fat 20g100%

Sodium 575mg24%

Potassium 289mg9%

Total Carbohydrate 14g5%

Dietary Fiber 7g29%

Sugars 3g

Protein 3g6%

---

Vitamin A 200 IU

Vitamin C 10 mg

Calcium 22 mg

Iron 1.25 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: Chammanthi, Kerala Style Coconut Chutney, Side Dish

Rate this recipe