Tomato chammanthi takes green tomatoes to an old world of flavor. We picked the garden’s fresh green tomatoes and grated them with coconut, shallot, green chile, ginger, and curry leaves. Chammanthi is a last-minute Kerala kitchen. Since no cooking is involved, the moms always went to this as a last resort. Chammanthi is simple yet so healthy.
Nothing is more satisfying than picking fresh vegetables from your garden and cooking them. Summer is the best time for that. Do you have so many ripe tomatoes in the garden? Do you wonder what to do with all of them? Why don’t you cook them before they ripen? That’s how the idea of tomato chammanthi came to my mind. It tastes great with some warm rice. The best part is that it is so natural to make and healthy to eat.
4 medium green tomatoes, washed and cut into pieces
1/2 cup grated coconut
1 shallot, skin removed
1 big green chile
1 small piece of ginger, peeled
1 sprig of curry leaves, stems removed
1 teaspoon salt
Cooking Directions for Tomato Chammanthi
Other Tomato Recipe
