Chammanthi Podi/Kerala Roasted Coconut Chutney Powder

Chammanthi podi is a condiment from the Indian state of Kerala. Regular coconut chutneys would spoil the same day with out refrigeration, Making chammanthi podi was a way to preserve chammanthi for months. To make chammanthi podi , shredded coconut and spices are dry roasted in a pan to help evaporate the moisture from the mixture. Then the mixture is ground up and stored to be used later.

Excerpt taken from


Grated coconut  – 3 cups

Peppercorns – 1 -2 tsp

Dry red chillies  – 20 nos

Urad dal  – 2tbsp

Pearl onions  – 1/2 cup

Ginger  – 2 tsp

Asafoetida – a small piece

Curry leaves

Tamarind –



Heat kadai. Dry roast (do not use oil) grated coconut, peppercorns, red chillies, urad dal, pearl onions, ginger and curry leaves.  Stir them continuously on a medium flame. When the colour starts to change slightly, lower the flame, but make sure you are continuously stirring. When the coconut gets a deep brown colour, switch off the stove. This will take around 40-50 minutes. Keep it aside to cool for 20- 30 minutes. Add tamarind and salt. Grind to make a coarse powder. Store in airtight container.

18 thoughts on “Chammanthi Podi/Kerala Roasted Coconut Chutney Powder”

  1. remembering hostel days and one of my room mates who used to bring super tasty chammanthi podi to survive us from boring daily menu 🙂

    • As onion is fried, it will stay long. Usually it stays fresh for 2-3 months. If you are not sure about how fresh it can stay and how long, always keep it refrigerated.


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