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Thenga chammanthi

ginger coconut chutney for rice
Prep Time3 mins
Course: Side Dish
Cuisine: Kerala cuisine, South Indian
Servings: 4 servings
Author: Jinoo Jayakrishnan
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  • 5 no shallots
  • 3 inch ginger
  • 3 dry red chilli
  • 1/2 tsp tamarind
  • 1 spring curry leaves
  • 1/2 cup coconut grated
  • salt to taste


  • grind all the ingredients together to a coarse paste adding very little water. 
  • serve fresh with rice and curry.