January 31, 2017

Coconut Chutney / Thengai Chutney

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This chutney absolutely needs no introduction.A versatile dip to go along with Dosas,idlis,medhu vada,upma,pongal and any south indian tiffin item. This is a must have as an accompaniment for the daily breakfast

There are a lot of variations that can be done to prepare this coconut chutney.Today's recipe is a very quick and simple recipe.

The other recipes of coconut chutney shall be posted soon.

Fun facts 

Sept 2 is celebrated as World Coconut Day 🥥 

Jain Version : Omit the ginger and follow the recipe as is.

Preparation time : 10 mins
Cooking time : Nil
Complexity : simple
Serves : 2-3


to grind
1.5 cup fresh grated coconut at room temperature.
2-3 green chillies
2 tsp chutney dhall / fried gram /pottukadalai
small piece ginger (optional)
salt as per taste

For tempering
1 tsp mustard seeds
1/2 tsp udad dhall
pinch of hing/asafoetida
1-2 dry red chilly.
Few curry leaves 

image copyright of http://sweetspicytasty.blogspot.in/

  • Take all the ingredients mentioned under "to grind" in a mixie jar.
  • add about half cup of water and grind till you get a semi smooth paste. The chutney has to be a little coarse so that you can feel the texture of the coconut gratings while you savor it.
  • If you like your chutney to be a little runny,adjust the water accordingly.
  • Heat a small pan with little oil and temper with mustard and udad dhall and add it to the ground chutney.

  1. Use only the white gratings of the coconut.  If you use the brown portion , the color of the chutney will appear little brownish .
  2. If you are using coconut bits instead of grated coconut, then using a knife or peeler scrape out the brown part from the base and then use for making chutney.
  3. Incase by mistake you add in the brown portion while making chutney, add a few sprigs of fresh corriander this will give a bright  green color to the chutney and the brown color will be masked.
  4. Thaw the coconut without fail if you are removing from freezer else when you grind it will release the oil and the taste , texture of the chutney will be oily and greasy .

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