There are a lot variety of chutney / chammanthi recipes in Kerala. This is a special recipe which made with fried papad and coconut which goes well with rice and porridge(‘kanji’). It is a ‘nadan’ recipe which you will get from generation to generation or from person to person. For spiciness, either you can use chilly powder or the full dried chilly. Also use both normal chilly and kashmiri chilly for a moderate spiciness.
- Papad – 6
- Shallots – 5
- Tamarind – a small piece
- Ginger – small piece
- Red Chilly – 5
- Grated coconut – 1/4 cup
- Cut each papad into small pieces(so that you can fry it in little oil) and fry it in hot oil.
- In little oil , add shallots, ginger, curry leaves and chilly and saute for some time.
- When it cools, grind it in a mixer along with fried papad. Add coconut and tamarind and grind everything together. Check for salt.