No-cook Tomato Chammanthi (Chutney) recipe that's simple, delicious, and perfect for busy days. This South Indian-style chammanthi is made with raw ingredients, especially ripe tomatoes and a few flavorful additions — all blended together without any cooking. It's perfect for hot days or when you're short on time. Let's see how to make this easy and tasty chammanthi.
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Roughly chop the tomato.
If using dried red chilies, break them in half (remove seeds if you want it less spicy). Or if you are using chilli powder you can add directly.
Peel the shallot/onion and ginger.
Transfer all ingredients to a blender. Coarsely blend it.
Transfer the coarsely blended tomato chutney to the serving bowl. Finely add fresh coconut oil for an extra flavor.
It's ready to serve.
Use ripe, juicy tomatoes for the best flavor.
If the chutney tastes too tangy, balance with a bit coconut or a pinch of jaggery.
Add a small green chili along with red chilies for an extra kick.
Want variation? Add a tablespoon of roasted peanuts or fried urad dal for nuttiness.
Can I store the chutney?
Yes, it tastes best when fresh but can be stored in the fridge for a day.
What can I serve this chutney with?
Serve it with steamed rice, kanji (rice porridge), idli, or dosa.
Can I adjust the spice level?
Yes, you can adjust the spice level by adding or reducing the number of chilies or using chili powder.
Can I add water while blending?
No, do not add water while blending to maintain the authentic texture.
What can I add for variation?
You can add roasted peanuts or fried urad dal for a nutty flavor.
Cooking is my passion. Flavours unite us 🤝..I love to create new recipes... and also love to learn about different cuisine.
