Coconut Chutney | Thengai Chutney

Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this recipe doesn't need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc.

In Restaurants, by default for any Dosa / Idli Varieties, there will a minimum of 4 accompaniments. We usually have Sambar, Coconut Chutney, Green Coconut Chutney, Tomato Chutney and some times we have Idli Podi too. Sometimes, the sambar may be diluted or with a different taste that we are not that much fond of. Most of the times the restaurant Tomato Chutney are always so spicy. So my kids always depend on the coconut chutney. They call it as "White Chutney" and they want only that white chutney with dosa/idli and for me its always my lifesaver.

You can also try

1. Restaurant Style Green Chutney
2. Restaurant Style Red Chutney
3. Red Capsicum Chutney
4. Carrot Chutney
5. Peanut Chutney 

Pin Recipe

Coconut Chutney | Thengai Chutney

Course: Chutney, Side Dish

Cuisine: Indian, South Indian, Tamilnadu

Prep Time: 2 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 12 minutes minutes

Servings: 4 people

Calories: 30kcal

Author: Sowmya Venkatachalam

Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this chutney doesn't need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc. 

Print Recipe

Ingredients

• ▢ 1 Cup Grated Coconut
• ▢ 2 tablespoon Roasted Gram Dal (Pottukadalai / Dhaliya)
• ▢ 3 Green Chili
• ▢ Salt As Needed
• ▢ ⅛ teaspoon Tamarind Paste* * We can use pinch of tamarind instead of paste

For Tempering

• ▢ 2 teaspoon Coconut Oil
• ▢ 1 teaspoon Mustard Seeds
• ▢ 2 teaspoon Split Urad Dal
• ▢ Few Curry Leaves
• ▢ 2 Red Chili

Instructions 

• ▢
  Take Grated Coconut, Green Chili, Salt, Tamarind Paste, Roasted Gram in a mixer jar and grind everything to a smooth paste
• ▢
  Heat oil in a pan. Add mustard seeds and allow it to sputter. 
• ▢
  Add Split Urad Dal and fry till dal turns light brown. Then Add curry leaves and broken red chili. Switch off the flame
• ▢
  Add this tempering to the Coconut Chutney
• ▢
  Simple, Quick and tasty Coconut Chutney is ready to serve!

Notes

1. Instead of Green Chili, we can add red chili while grinding. 
2. If we add mint and coriander leaves to this chutney, we will get yummy Coriander-Mint Chutney
3. You can add roasted peanuts instead of roasted gram dal. You can also substitute it with cashews.
4. Add some ginger and grind curry leaves along instead of tempering to take the flavor to the next level

Nutritional Info

Nutrition Facts

Coconut Chutney | Thengai Chutney

Amount Per Serving (1 tbsp)

Calories 30 Calories from Fat 20

% Daily Value*

Fat 2.2g3%

Carbohydrates 2.5g1%

Fiber 0.8g3%

Sugar 0.9g1%

Protein 0.6g1%

Vitamin A 100IU2%

Vitamin C 33.8mg41%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

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Method for making Chutney with Step by Step Pictures:

• Take Grated Coconut, Green Chili, Salt, Tamarind Paste, Roasted Gram in a mixer jar and grind everything to a smooth paste

• Heat oil in a pan. Add mustard seeds and allow it to sputter. Add Split Urad Dal and fry till dal turns light brown.

• Then Add curry leaves and broken red chili. Switch off the flame. Add this tempering to the Chutney

• Simple, Quick and tasty Coconut Chutney is ready to serve!