A chammanthi/chutney (not to be confused with chutneys served with dosa) that can add punch to the most mundane item like a rice gruel (kanji) meal. Mouth-watering, lip-smacking, flavorful, tangy; all these adjectives cannot do justice to this chutney. Make this once, and you will be addicted forever. Traditionally this chutney is made by roasting whole coconut and dry red chilies over burning charcoal. I can only imagine how exotic and flavorful this version must be!
Grated Coconut – 1/2 of a medium sized coconut
Dry Red Chilies – 4
Tamarind – 1/2 lime size
Curry Leaves – 1 sprig
Pearl Onion/Shallot – 2
Garlic pod – 2
Salt as needed
Preparation Time: 10 mins
Cooking Time: 15 mins
Heat an iron pan and dry roast the grated coconut and red chilies in medium heat. Turn off when the coconut turns to golden color. Transfer to a plate and let the coconut and chilies cool down a bit. Peel shallots and garlic. Clean the tamarind by removing seeds and stringy membranes, if any. Grind all the ingredients in a mixer. I used a traditional stone grinder (ammikallu). Use very little water while grinding to make a coarse chutney.
Serve with warm rice or rice gruel. This chutney can be used even for dosa or idly. I made a version without garlic and onion, and that too tasted extremely good.