Thengai Chutney | Coconut Chutney Recipe

Coconut Chutney is one of the simplest South Indian side dish or condiment for Idli and Dosa. This chutney not only goes well with Idli and Dosa, it can also be had with any South Indian breakfast like Pongal, Paruppu Adai, uthappam, paniyaram etc. This chutney can be had along with snacks too. Here I have shown the basic coconut chutney. I have also included how to make variations in this basic chutney under recipe notes. If you have grated coconut handy, then you can make this chutney in no time. Just put all the ingredients in a mixie, blend it to smooth paste and temper it and relish. Let us see stepwise how to prepare this chutney.

Thengai Chutney | Coconut Chutney Recipe

Print Recipe

Coconut chutney for Idli-Dosa.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
4 people	5 minutes

Cook Time

2 minutes

Servings Prep Time 4 people 5 minutes

Cook Time 2 minutes

Thengai Chutney | Coconut Chutney Recipe Print Recipe Coconut chutney for Idli-Dosa. CourseSide dish CuisineSouth Indian Servings Prep Time 4 people 5 minutes Cook Time 2 minutes Servings Prep Time 4 people 5 minutes Cook Time 2 minutes

Ingredients

For grinding

• 1/2 Cup Coconut grated
• 2 tbsp Roasted gram/Pottukadalai
• 3 Green chilies
• 1/2 inch Ginger
• salt to taste

To temper

• 1 tsp oil
• 1 tsp Mustard,chana dal,urad dal
• 1 strand Curry leaves

Servings: people

Instructions

1. Keep all the ingredients ready. Grind grated coconut, roasted gram, green chilies, ginger, salt in a mixer adding a little water to smooth paste.

   
2. Temper with the ingredients given under "To temper". Coconut chutney is ready.

   

Recipe Notes

• To get white chutney grate only the white part of the coconut.
• Always use freshly grated coconut to get the best taste.
• Also add the specified amount of roasted gram only, if you increase it the color of chutney may differ.
• You can make the chutney watery or thick in consistency according to your preference.
• While grinding add only a little water, if needed later you can adjust the water.
• Using this chutney as a base can make various variations:
  • Instead of mustard seed, you can tamper with thalikkum vadagam it gives a unique taste to the chutney.
  • You can even add little tamarind for a tangy taste.
  • You can skip roasted gram and make white chutney as we get in hotels.
  • Add a bunch of coriander to make coriander chutney.
  • Instead of green chilies, you can make use of red chili.
  • You can skip both ginger and green chili and add garlic and red chili to make garlic chutney.

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You might also like Pudina Chutney, Tiffin Sambar.

Coconut Chutney is ready to relish along with the breakfast and snacks.

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