थेंगा चमंथी | Thenga Chammanthi | Sanjeev Kapoor Khazana

A south Indian coconut chutney made in a unique way. It has a unique smoky flavour due to the roasting! It is absolutely amazing and is best served with steamed rice.

THENGA CHAMMANTHI

Ingredients

1 coconut, shell removed
4-5 dried red chillies, stemmed
½ cup coconut water
6-8 garlic cloves
1 inch ginger, roughly chopped
10-15 shallots
1 lemon sized tamarind ball, soaked in water
Sea salt to taste
Steamed rice for serving

Method

1. Char the coconut pieces on open flame. Transfer in a bowl filled with water and set aside.
2. Similarly roast the dried red chillies on open flame. Transfer in a bowl filled with water and set aside.
3. Rinse the coconut and chillies well and transfer coconut on a stone grinder. Grind coarsely.
4. Add the chilies, ¼ cup coconut water and continue to grind.
5. Add garlic, ginger and grind well. Add shallots and grind.
6. Add curry leaves, tamarind, sea salt and remaining coconut water and grind to a fine paste.
7. Serve with steamed rice.

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