Watery Coconut Chutney Recipe Road Shop Style | Thanni Thengai Chutney

Coconut chutney is one of the simple and staple condiments that accompanies idli and dosa. There are numerous variations of coconut chutney. Here we are going to see the watery coconut chutney which is served in a road shop.

Usually, at home, we make coconut chutney with lots of coconuts and a tsp or tbsp of a roasted gram. But in the typical road shops, as coconut is costly they use an equal amount of coconut as well roasted gram to make the chutney. So it tastes different from our regular coconut chutney. It also tastes tangy as they use tamarind in the chutney.

I have used organic tamarind. As it is very tangy, I have added only a little amount of tamarind. If you are using regular tamarind, you can use a big gooseberry size tamarind while making this chutney. Temper it with lots of mustard seeds and urad dal. Just enjoy idli by dunking into this chutney. Now let us see how to prepare this chutney.

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Watery Coconut Chutney Recipe Road Shop Style | Thanni Thengai Chutney

Print Recipe

Road shop style watery coconut chutney.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
2 people	5 min

Cook Time

10 min

Servings Prep Time 2 people 5 min

Cook Time 10 min

Watery Coconut Chutney Recipe Road Shop Style | Thanni Thengai Chutney Print Recipe Road shop style watery coconut chutney. CourseSide dish CuisineSouth Indian Servings Prep Time 2 people 5 min Cook Time 10 min Servings Prep Time 2 people 5 min Cook Time 10 min

Ingredients

To grind

• 1/2 cup Coconut grated
• 1/2 cup Roasted gram/Pottukadalai
• 4 Green chilies
• 1 Tamarind Gooseberry size
• 1 inch Ginger
• salt to taste

To temper

• 1 tbsp Peanut Oil
• 1/2 tsp Mustard seeds /kadugu
• 1/2 tsp Urad Dal/Uluttam Paruppu
• 1 Dry Red Chili
• 1 strand Curry Leaves/Karuveppilai

Servings: people

Instructions

1. Grind grated coconut, roasted gram, green chilies, tamarind, ginger, salt in a mixer adding a little water to smooth paste.
2. Transfer ground chutney to a bowl and add enough water to make chutney watery. Adjust salt if required.
3. Temper with the ingredients given under "To temper". Watery coconut chutney is ready.

Recipe Notes

• Always use freshly grated coconut to get the best taste.
• Also, add the specified amount of roasted gram. As coconut is costly, road shop people add an equal amount of coconut and roasted gram.
• Use the specified amount or more tamarind to get a better taste.
• Increase or decrease the green chili according to your taste.
• While grinding add only a little water, if needed later you can adjust the water.

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Watery coconut chutney road shop style is ready to relish.

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