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Pulichammanthi, tamarind coconut chutney

Pulichammanthi, tamarind coconut chutney

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Traditional Kerala coconut chutney, made with dried chili peppers, tamarind, and served with rice, rice porridge, or a vegetable dish.

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Recipe from Plutus, adapted by Recette de cuisine ·

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Pulichammanthi is a chutney from Kerala, made with coconut and tamarind. It is often enjoyed with rice, rice porridge, or curry.

Ingredients and directions

  • Prep time15 min
  • Cook time5 min
  • Total20 min
  • DifficultyEasy
  • Cooking methodMixing
  • Vegetarian
  • Vegan
  • Gluten-free

Ingredients

4 people
  • $1.90
  • $0.11

Directions

  1. Soak the tamarind in water, then mash it, and set it aside.
  2. Lightly toast the dried chili peppers.
  3. Combine the coconut, chili peppers, curry leaves, and salt. ≈ 4 min
  4. Finally, add the tamarind water, mix well, and prepare the chutney. ≈ 4 min

Equipment

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Before you start

Ingredients

  • 1 cup of shredded coconut
  • 4 to 5 dried red chili peppers
  • A tamarind soaked in water, about the size of a small lemon.
  • salt, to taste
  • One branch of curry leaves
  • water, as needed

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