Biryani Chammanthi Kerala Special Biryani Chutney

Kerala cuisine is known for various delicacies, and one among them is the chammanthi, meaning chutney. I have two Kerala style chutneys on my blog: manga chammanthi or the green mango chutney. The other one is the dry coconut chutney, which I call thogayal thoran. And this biryani chutney or the biryani chammanthi is new to me. We all know raita, salan and other gravies served as a side for the biryanis, but chutney? Quite interesting and new, right? When I was planning for the mega BM, especially the biryani platters, Sharmila from happietrio mentioned this chutney and shared her recipe. She posted a quick video on her IG feed, and I adapted mine from that. I bookmarked it right away and then started exploring more about it.

Biryani Chutney

What I learned was this biryani chutney is usually served with Thalaserry biryani. Some call it as Malabar chammanthi and some as thenga chammanthi. But it is mostly known as green chutney for biryani or biryani chammanthi. Coconut, green chilies, cilantro, and mint leaves are the main ingredients. Now you know why this chutney is known as green chutney for biryani. Adding shallots, garlic, curry leaves, and ginger is optional. It pairs well with all biryani recipe, and I served it with my thengai paal sadam.

Can it be only served with biryani?

It’s a typical side for biryani, but I liked it with yogurt rice and roti. If you like the raw taste of garlic, shallot, and herbs, you can mix it with plain steamed rice with a dollop of ghee and relish it. Or use it as a sandwich spread. Make it today and give it a try. Trust me, folks, you will be amazed for sure. Now there are several recipes available online, but I followed Sharmila’s recipe with one small change. Along with garlic, I added a shallot or small onion as well. That’s about it. We need to grind coconut, garlic, shallot, green chili, mint, and cilantro along with salt and mix the yogurt. That’s it. The chammanthi is ready.

Make it vegan

We add a tbsp of yogurt here; instead, you can add 2 tsps of lemon juice and make this chammanthi completely vegan. By nature, this chutney is gluten-free. Now let’s see how to make this chutney,

How to make biryani chammanthi:

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.

Recipe 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.

PS – If you try this biryani chutney, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.