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 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.
Servings: 4 people
Calories: 30kcal
Ingredients
- 1 Cup Grated Coconut
- 2 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya)
- 3 Green Chili
- Salt As Needed
- 1/8 tsp Tamarind Paste* * We can use pinch of tamarind instead of paste
For Tempering
- 2 tsp Coconut Oil
- 1 tsp Mustard Seeds
- 2 tsp 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
- Instead of Green Chili, we can add red chili while grinding.
- If we add mint and coriander leaves to this chutney, we will get yummy Coriander-Mint Chutney
- You can add roasted peanuts instead of roasted gram dal. You can also substitute it with cashews.
- Add some ginger and grind curry leaves along instead of tempering to take the flavor to the next level
Nutrition
Serving: 1tbsp | Calories: 30kcal | Carbohydrates: 2.5g | Protein: 0.6g | Fat: 2.2g | Fiber: 0.8g | Sugar: 0.9g | Vitamin A: 100IU | Vitamin C: 33.8mg | Iron: 0.4mg