Chammanthi (not to be confused with the types of usual chutneys served with dosa and idli) is a Kerala-style thick chutney that makes a good accompaniment with rice or with kanji (rice gruel). Unlike dosa chutneys that are smooth and liquidy, chammanthis are coarsely ground. Nutmeg – a spice with a pleasant aroma and a wonderful flavor – is used in this chammanthi and makes it a subtle flavored chutney with a wonderful aroma and a light tangy tone. Here are some other chammanthi varieties that I have posted earlier – Roasted coconut chammanthi and chammanthi podi.
Matured but raw Jaathikka/Nutmeg – 1
Grated coconut – 1-1/2 cups tightly pressed
Raw green chilies – 2 – 3 (adjust to taste)
Shallots/pearl onion – 1 (optional)
Salt to taste
Preparation Time: 12 mins
Cooking Time: NA
Makes 2-1/2 cups
Wash and peel the outer skin of the nutmeg. Cut into two pieces and remove the seed which would be encased in a mace-like structure. Cut the nutmeg into smaller chunky pieces.
Use a mixer or a stone grinder to grind along all the ingredients together to make a coarse paste. Serve with rice.
- You may avoid shallot and just use nutmeg, coconut, and green chilies.
- You could use bird’s eye chili (Kanthari variety of chili) and it would enhance the flavor of the chammanthi.
- You may add a small piece of ginger or garlic. I prefer the dominant raw nutmeg taste and hence do not prefer adding these.