Coconut chutney recipe
South Indian thengai chutney recipe
Ingredients
- ¾ cup Coconut |Thengai scrapped
- 1 tbsp Pottukadalai | chutney dal| roasted gram
- 2 Green chili
- 1 Shallot | small onion 1 optional
- 1 tsp Oil
- ½ tsp Mustard seeds
- Curry leaves few
- Salt as needed
Instructions
- Always use fresh coconut for the best results. Break the coconut and take out the white portion. The bottom portion of the coconut can be used in curries or thogayals.
- In a mixer, add the coconut, pottukadalai, green chili, and the shallot (if adding). Add salt.
- Grind this into a fine paste. Add a little water while grinding.
- Add oil in a pan and temper with mustard seeds and curry leaves. Pour it over the chutney and mix it well.
- Coconut chutney is ready to serve.
Notes
1. If you want to keep this as getti chutney(thick chutney), do not add much water.
2. I personally love more thengai and less of roasted gram. If needed, you can add one more tbsp of chutney dal to this while grinding.
3. Green chili can be added according to your taste and preferences.
4. You can either add a small piece of ginger or garlic to enhance the taste.
5. Finely chopped shallots(small onion) can be added while tempering the mustard seeds. In that case, omit the addition of shallot while grinding.
6. My daughter loves the addition of a handful of coriander leaves in the coconut chutney.
7. If using for packing, add a small piece of tamarind.
8. Coconut chutney | Thengai chutney pairs well with idli, dosai, pongal and vadai