Almond Coconut Chutney (Badam Coconut Chammanthi) is a healthy and creamy south Indian breakfast side dish with dosa, idly or vada. It has more rich and milky taste than normal coconut chutney. In my family all of us love this creamy mildly spicy taste with soft idly and crispy dosa. It is very simple recipe and easy to make in a few minutes so I always prepare this too along with Sambar. Check my pictures you can realize that how easy to make this 🙂 also enjoy my quick video before entering ingredients box 🙂
|Recipe Type||Breakfast Side dish/ India|
|Cooking and preparation Time||10 to 15 Minutes|
|Serve to||3 to 4|
Ingredients For Almond Coconut Chutney (Badam Coconut Chammanthi Curry)
|Almond||15 to 20|
|Grated Coconut||¾ Cup||Use Fresh|
|Ginger||1 Inch Fat Root||Skinned and Diced|
|Shallots/Small Onion||2 Numbers||Skinned and Diced|
|Green Chilli||2 Numbers||Diced|
|Water||As per your taste|
|Salt||As per your Taste|
|Coconut Oil/Any Veg Oil||2 tablespoon|
|Mustard Seeds||½ Teaspoon|
|Shallots||2 or 3 numbers||Chopped finely (To Temper Chutney)|
|Red Dry Chilly||2 numbers||Cut in to small (To Temper Chutney)|
|Curry leaves||8 to 10 leaves||To Temper Chutney|
Method For Almond Coconut Chutney (Badam Coconut Chammanthi Curry)
• Soak almonds 10 to 15 minutes in a 1 cup water.
• Drain, blend and make a coarse paste.
• Add coconut, ginger, shallots and green chilli.
• Add required water and salt, grind and make smooth paste.
• In a frying pan, pop mustard and fry dry chilly, chopped shallots and curry leaves until golden.
• Pour on to chutney dish and mix.
• Serve with idly, dosa, vada etc. Enjoy 🙂
Use fresh and white grated coconut, it gives your chutney white color and creamy taste.
Add less water and salt at the beginning of the grinding, it helps to grind chutney smooth and easy way and add it gradually as per your taste.
Serve chutney/Chammanthi immediately otherwise refrigerate and use.