Chammanthi Podi
Chammanthi Podi is a versatile South Indian chutney powder made with roasted coconut and spices. This version uses frozen grated coconut, an oven, and a food processor, making it a less arduous process.
One challenge with many brands of frozen grated coconut is their relatively low oil content. This becomes noticeable in the finished chutney powder, which can turn out dry and sandy rather than soft and slightly clumpy. Adding 1 tablespoon of coconut oil just before processing solves this problem and gives the chutney a much better texture.
The recipe calls for dried tamarind pulp, which is the sticky inner flesh of the tamarind pod. It is widely available online and at most Asian grocery stores. Whole black peppercorns and coriander seeds provide the best flavor, but ground black pepper and coriander powder can be substituted if necessary. If using the ground spices, add them after turning off the oven.
Keeping the ingredients in similar size pieces helps ensure even roasting.
Yield: 6 ounces
Total Time: 1 hour 20 minutes
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Ingredients and Instructions
- Grated coconut 8 oz
- Red pepper flakes 1¼ tbsp
- Whole black peppercorns ¼ tsp
- Whole coriander seeds ¼ tsp
- Fenugreek seeds 1 pinch
- Curry leaves, chopped 12
- Shallots, thinly sliced ½ cup
- Salt ¾ tsp
Preheat the oven to 325°F (165°C) with a rack positioned in the center.
If using frozen coconut, thaw it in the microwave for about 2 minutes. In a large bowl, combine the coconut with the remaining ingredients. Mix thoroughly until all ingredients are evenly distributed.
Spread the mixture in a thin, even layer on a 9 × 13-inch baking sheet lined with parchment paper. Using parchment paper makes it easier to monitor the coconut’s color and determine when it has reached the proper level of browning.
If you use a smaller pan, the roasting time may increase. The roasting time will also vary depending on how thinly the coconut is spread.
Bake for 10 minutes, then remove the pan and stir well. Return the pan to the oven and continue baking. Repeat this process every 10 minutes for a total roasting time of 40 minutes.
After 40 minutes, turn off the oven and leave the pan inside for an additional 10 minutes, watching carefully to prevent overcooking. If using coriander powder and ground black pepper instead of whole spices, add them during this time. The mixture should develop a deep golden-brown to dark-brown color.
Remove the pan from the oven and allow the mixture to cool completely, about 15 minutes.
- Ginger, chopped 2 tsp
- Tamarind pulp 1½ tsp
- Coconut oil 1 tbsp
Transfer the cooled coconut mixture to a food processor. Add the ginger, tamarind pulp, and coconut oil. Process until the mixture becomes coarse and slightly clumpy. Add more or less oil depending on your preference. Chammanthi Podi should not be ground into a fine powder.
Allow the chutney to cool completely, then transfer it to an airtight container. This recipe yields approximately 6 ounces (170 g).
Chammanthi Podi is best enjoyed at room temperature. Store it in the refrigerator for regular use or freeze it for longer storage.
