White Coconut Chutney (Thengai Chutney, Nariyal Chutney) is a classic South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.
1teaspoonchopped green chiliesadjust according to your taste
½inchpiece of ginger chopped
2teaspoonstamarind paste
½teaspoonsaltor to taste
For Tempering
1tablespoonoil
½teaspoonbrown mustard seeds
1teaspoonsplit and husked black lentil (white urad dal)
1-2whole dry red chiliesstalks removed and broken into 2-3 pieces
10-12curry leaves
¼teaspoonasafetida (hing)
Instructions
Make The Chutney
Add all the ingredients to make the chutney in a blender along with ½ cup of water.
Blend for 2-3 minutes or until smooth.
Scrape the sides of the blender a few times while blending.
Add some more water if the chutney is thick for your liking.
Check for salt and add more if needed.
Transfer the chutney to the serving bowl.
Temper The Chutney
Heat oil in a small skillet over medium-high heat.
Once the oil is hot, add mustard seeds and urad dal and fry until the dal turns brown (40-60 seconds). Stir continuously while frying.
Add broken whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
Pour the tempering over the thengai chutney and mix well.
Tip - You can save some tempering for the garnishing.
Serve the chutney at room temperature.
Notes
Fresh coconut is the star ingredient of this chutney. To save time, use frozen coconut, which is already grated. You will find it in the freezer section of any Indian grocery store.If using frozen coconut, bring it to room temperature; otherwise, the fat might separate, and the texture of the nariyal chutney will not be nice.You can adjust the green chilies and ginger according to your taste.