Here is a typical Kerala chutney recipe - katta chammanthi or
solid coconut chutney :-) It
is usually served with kanji or dosa,
idly or rice.
Spicy Coconut Chutney
3 or 4
Grind all ingredients in a wet
grinder without any water to
make a thick paste.
Make the chutney into a ball
with your hand - that is the traditional way of serving this
Serve with kanji, dosa, idly or
The same chutney can be made with more water to make the liquid
coconut chutney that is usually served with dosas and idlis. In the
case of the liquid red coconut chutney, remember to add tadka at the
end - pop mustard seeds in hot oil in a small skillet and then add
dried red chillies, 2 pearl onions chopped and curry leaves. When the
onions turn light brown, add everything to the chutney and stir well.