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Red Chammanthi - Exotic Coconut Chutney

Chammanthi is the most favorit dish of the holidays!

This is an exotic coconut sauce that is mostly eat with dosa, idli, rice or whatever you like! The combination will be delicious with anything. This is a vegan and gluten-free souce.

This is one of my son Yotam's favorite dishes, and I make it during all the year and not just in holidays. Take a dosa, spread some chammanthi on it and you've got a free ticket to heaven.


1 coarsely chopped onion

2 whole garlic cloves

2-3 hot red shata pepper

A handful of curry leaves from 3 stems

3 tablespoons of sunflower oil + 3 additional tablespoons

1.5 cups of ground coconut

1/2 teaspoon black mustard seeds + 1 additional teaspoon

3 tablespoons of tomato paste

Juice of one fresh lemon

2 cups of water


1/2 teaspoon turmeric

1 teaspoon sweet paprika

1 teaspoon dry ground ginger

For topping (optional)

1/2 teaspoon black mustard seeds

A handful of curry leaves from one stalk

1 Shata pepper

2 tablespoons of sunflower oil


  1. Heat oil in a deep pan

  2. Add the mustard seeds and fry for a few seconds until they start to pop (this step is important because it takes out great aroma from the seeds)

  3. Add the onion and garlic and fry until lightly golden

  4. Add the curry leaves and the shata pepper and fry for a few more seconds

  5. Lower the heat

  6. Add the coconut and continue to fry while constantly stirring until the coconut is lightly browned (be careful not to burn it too much!)

  7. Cool well

  8. Pour the mixture into a blender with one cup of water and grind everything well into a smooth puree (if necessary, you can add water, but not much)

  9. In a separate pot, fry in Oil the remaining mustard seeds for a few seconds until they start to pop

  10. Add the ground mixture and cook until boiling

  11. Add tomato paste, the rest of the water and lemon juice

  12. Lower to a low flame and cook for another 15 minutes

  13. Towards the end of cooking, add the spices and mix well

  14. Improve seasoning to taste

  15. For topping: fry the mustard seeds with the curry leaves and pepper for a minute and pour on top

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