Creamy coconut chutney, a staple of South Indian cuisine, blends fresh coconut (in my case, it’s frozen 🙂 ), green chilies, and tangy tamarind. I normally substitute tamarind with lime juice to give the tanginess for the chutney. Perfect accompaniment to dosa, idli, pongal or any savory dish. Honestly, it’s the easiest chutney I could make in less time.
Thengai (Coconut) Chutney
Coconut chutney: the ultimate sidekick for dosa, idli, pongal and your taste buds! With this chutney as the base, you can make spicy red chutney, tangy mint chutney, or nutty peanut chutney – endless variations to elevate your meal!
Ingredients
- 1/2 cup Grated Coconut I use 'Daily delight' frozen grated coconut (Thaw it before using)
- 2 Green chilies
- 2 tbsp Pottukadalai (Roasted gram)
- 1/2 Lime Squeeze out the juice
- Salt to taste
Seasoning
- 1 tsp Sesame Oil
- 1/2 tsp Mustard seeds
- 1 tsp Split Urad dal
- 1 sprig Curry leaves
Instructions
Now, let's cook!
- Heat a pan, when it's medium hot, add green chilies and saute for a minute.
- Add grated coconut, fry for 3 mins. Don't let it turn brown.
- Let it cool down. Grind the green chilies, coconut along with lime juice, salt needed and 1/4 cup water to a smooth paste.
- Heat sesame oil, and season with the ingredients under Seasoning. Pour this onto the chutney and mix it and serve.
Tips
- If you are using fresh coconut, there is no need to saute the coconut. I do it, since I use frozen coconut or else it gives a different texture.
- You can add couple of garlic cloves while you saute green chillies and grind it along with other ingredients.
- Substitute Roasted gram with 10 almonds (soaked in water & peeled).
- Substitute green chilies with red chilies and follow the same method. It becomes a spicy red chutney
- Add mint or coriander with the coconut and make it green chutney. Voila!
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