Make an old-fashioned roasted coconut chutney in the modern kitchen

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In the old days, just the smell of the roasted coconut dry chutney was enough to make you eat your dosas, or your kanji (gruel). Locally known as Chuttaracha Chammanthi, here is a step-by-step adaptation of this lovely old recipe to our modern kitchen.

In the old days, women roasted the coconut over wood fires and ground the chutney on stone, but you can almost completely capture the original flavours over a gas stove and a mixer-grinder. Watch those dosas disappear.

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