Kariveppila Chammanthi | Kerala Coconut Curry Leaves Chutney

Chammanthi is nothing but a Kerala style dry chutney made with coconut, chillies and other additions like shallots, ginger, tamarind etc. In olden times, it is grind in a ammikallu (stone grinder), which gives the best flavor. Chammanthi with a bowl of steaming rice is one of my comfort food any day. Also see my Kerala style thenga (coconut) chammanthi and pacha manga (raw mango) chammanthi recipes.

Today’s chammanthi/chutney is my mom’s special recipe and one I relish a lot just with plain rice. This is a no-onion no-garlic chutney recipe with very few easy ingredients. The star of this chutney is the curry leaves, which imparts a lovely flavor and aroma to the chammanthi. Enjoy with hot steaming rice or serve along with rasam or molagootal. 

Karivepilla Chammanthi

Kerala style dry chutney made with curry leaves, fresh coconut, chillies. Serve with rice and any South Indian curry.

Print Pin Recipe

Servings 4

Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Ingredients

• ½ cup curry leaves packed
• 1 cup grated coconut
• 4-5 green chillies
• ½- inch ginger piece
• 1 tsp tamarind paste / marble-size tamarind
• Salt to taste

Instructions

• Wash the curry leaves well and drain the water completely.
• Grind curry leaves, coconut, green chillies, ginger, tamarind and salt to a coarse paste without adding any water.

Notes

• You can add 1 or 2 tsp of water if required while grinding. Don’t add more.
• Adjust the amount of green chillies according to your spice level.

Course: Side Dish

Cuisine: Indian

Keyword: Chammanthi Recipes, Curry Leaf Recipes, Kerala Recipes