Saturday, January 15, 2011

#66 Amma’s Thenga Chammanthi or White Coconut Chutney

This is my mother’s recipe for a simple Kerala style white chutney with curds to add tartness to the spicy chutney. She served this chutney with idlis and her red coconut/tomatoes chutney with dosas.

Freshly grated coconut- 1 cup
Green chillies-4
Ginger paste- 1 tspn
Sour Cream- 1 Tblspn

Ghee-1 Tblspn
Red Chillies-2
Mustard seeds-1 tspn
Curry leaves-2 sprigs

  1. In a Blender grind the coconut and ginger with salt to a very smooth paste.
  2. Add shallots and coarsely grind the mix with the coconut paste.
  3. Place a deep pan on the fire and heat a Tablespoon of ghee.
  4. Add mustard seeds and when they crackle and pop, add red chillies and curry leaves.
  5. Lower the fire and pour in the coconut paste and enough water if needed to a thick consistency.
  6. When the chutney just warms up throughout(a few bubbles start appearing on the surface), Add yogurt and turn off the fire.
  7. Serve hot with freshly made idlis.


  1. yummy- we add green mango for the tartness- but the chutney looks swell- lovely click !

  2. Ooooh that sounds so tasty! Isn't it interesting to hear about different versions of Indian especially SI hot chutneys.


It’s always a pleasure to get feedback from all our readers. Please leave your name or contact info. Thanks for stopping by!

Print Friendly

Print Friendly Version of this pagePrint Get a PDF version of this webpagePDF