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biryani chutney served in terracotta bowl placed on stacked trays
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5 from 5 votes

Biryani Chammanthi | Kerala Special Biryani Chutney

A delicious Kerala-special no-cook chutney made with a handful of fresh ingredients that are readily available in your pantry.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Entree, Side Dish
Cuisine: Kerala Cuisine, South Indian
Keyword: Biryani chammanthi, biryani chutney
Servings: 4
Calories: 36kcal
Author: Srividhya G

Equipment

  • Mixer jar or coffee grinder

Ingredients

  • ⅓ cup coconut grated
  • 1 green chili
  • 1 garlic clove
  • 1 shallot
  • 1 tbsp cilantro
  • 2 tbsp mint leaves approx 10 big leaves
  • ½ tsp salt or to taste
  • 1 tbsp yogurt

Instructions

  • Grind all the ingredients, including salt, into a coarse paste in a mixer jar or a coffee grinder.
  • Transfer it to a bowl and add the yogurt and mix well.
  • That's it. Serve it with biryani.

Notes

  • Skip yogurt and add 2 tsps of lemon juice or to taste.
  • Adjust the green chilies and salt as per your preference.
  • Garlic and shallots are optional.
  • Along with other ingredients, you can include few curry leaves and ginger as well. Make sure you add a small piece and don't let ginger to take over the flavor.
  • Make sure to refrigerate the chutney, and I have stored it for two days in the refrigerator without any issues.

Nutrition

Calories: 36kcal | Carbohydrates: 3g | Protein: 1g | Fat: 2g | Saturated Fat: 2g | Cholesterol: 1mg | Sodium: 333mg | Potassium: 45mg | Fiber: 1g | Sugar: 2g | Vitamin A: 34IU | Vitamin C: 3mg | Calcium: 6mg | Iron: 1mg