### TranslatedIngredients: 1 cup Fresh coconut - grated,1 inch Ginger - grated,1 Onion - finely chopped,1 sprig Curry leaves,1/2 teaspoon Asafoetida (hing),1 teaspoon Mustard seeds,2 Dry Red Chilli,2 tablespoon Sunflower Oil,Salt - to taste ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: Indian ### Course: Side Dish ### Diet: Vegetarian ### TranslatedInstructions: To begin with the Chammanthi Chutney first, in a mixie jar add chopped ginger, red chillies and coconut scraping. Grind it and add some water in between to make into a fine paste. Open the jar and with a spoon bring together the contents to the middle.Pulse it again so it forms a smooth velvety paste.Now chop the shallots and keep them aside. Heat a heavy bottom pan and add some oil, as the oil heats add mustard seeds and wait till it splutters. Now add the chopped shallots to the pan and saute them till they turn golden brown and bring the flame to low. Add the curry leaves to the onion and allow it to fry and add the mixture from the mixie also. Add the contents of the mixie jar and give a good mix.Add water to adjust the consistency. I like the chammanthi a little thick so I added a little water.Add salt according to taste and stir continuously. Let it come to a boil. Remove from the flame into another container.Serve the Chummanthi Chutney with idli or dosa for breakfast and it can also be packed for lunch box as well. 