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Thakkali Thenga Chammanthi | Tomato Coconut Chutney

Course Afternoon Side
Cuisine Kerala
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Author Rafeeda AR

Ingredients

  • 1 cup grated coconut
  • 1 tomato roughly chopped
  • 3 garlic pod peeled
  • 4-6 shallots/ pearl onions/ cheriyulli peeled
  • 2 dried red chillies soaked
  • 1 pc tamarind
  • 1/2 tsp fennel seeds
  • Salt to taste

FOR TEMPERING

  • 1 tbsp coconut oil
  • 1 tsp mustard seeds
  • 1 sprig curry leaves

Instructions

  • Place all ingredients from coconut to salt in a blender jar and blitz coarsely till ground. Adjust seasoning.
  • Heat oil, splutter the mustard seeds and sizzle curry leaves. Pour into chutney and mix.
  • Serve immediately with rice or dosa.

Notes

You can skip the tempering if wanted.