Chammanthi Chutney Recipe (Coconut And Onion Chutney) Made Simple

To begin with the Chammanthi Chutney first, in a mixie jar mix in finely sliced ginger, red chillies and coconut scraping. Grind it and mix in some aqua in between to make into a fine paste. Open the jar and with a spoon bring together the contents to the middle.Pulse it again so it forms a seamless velvety paste.Now chop the shallots and keep them aside. mildly hot a heavy bottom cooking vessel and mix in some fat, as the fat heats mix in mustard seeds and wait till it splutters. Now mix in the finely sliced shallots to the cooking vessel and saute them till they turn golden brown and bring the flame to low. mix in the curry leaves to the bulb produce and allow it to cooking vessel-fry and mix in the mixture from the mixie also. mix in the contents of the mixie jar and give a good incorporate.mix in aqua to adjust the consistency.

I like the chammanthi a little thick so I added a little aqua.mix in seasoning according to essence and mix gently continuously.

Let it come to a bubble.

Remove from the flame into another container.offer the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well. .