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Thengai (Coconut) Chutney

Thengai (Coconut) Chutney

Lakshmi Thiru
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!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 5 minutes
Grinding time 2 minutes
Total Time 12 minutes
Course Breakfast, Dinner
Cuisine Indian
Servings 4 people

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!