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–+ servings
dry coconut chutney
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Kerala Chammanthi for Appam | Dry Coconut Chutney

Appam and chutney is a beloved breakfast combination in South Indian cuisine. This dry coconut chutney is the perfect accompaniment to soft, fluffy appams, adding flavorful notes of coconut, chili, and curry leaves.
Course Side Dish
Cuisine Indian, kerala
Keyword dry coconut chutney
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 3 people
Calories 166kcal
Author Puja

Equipment

Ingredients

Ingredients:

  • 1 cup Coconut grated
  • 5-6 Shallots
  • 1 tsp Chilli Powder
  • Salt to taste

To temper

  • 1/2 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • Curry Leaves a few
  • 3 Whole Dry Red chilli broken

Instructions

  • Add coconut, small onion, red chilli powder and salt.
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  • Coarsely grind without adding water, just crush.
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  • Heat oil in a pan.
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  • Add mustard seeds and let it splutter.
  • Add dried red chillies and curry leaves and fry for few seconds.
  • Add ground coconut and mix well and saute for some time in medium flame with out burning the coconut. (Around 1 minute)
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  • Switch off the flame.

Nutrition

Calories: 166kcal | Carbohydrates: 16g | Protein: 3g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 25mg | Potassium: 396mg | Fiber: 5g | Sugar: 7g | Vitamin A: 628IU | Vitamin C: 69mg | Calcium: 29mg | Iron: 2mg