Coconut Chutney Recipe

South Indian Coconut Chutney (Thengai Chutney) is a 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.

Course: Accompaniment

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings: people

Calories: 162kcal

Author: Neha Mathur

Coconut Chutney or Thengai Chutney is a 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 versatile chutneys that pairs well with any South Indian snack or breakfast. Here is how to make it.

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US Customary - Metric

Ingredients

To Make The Chutney

1 cup grated fresh coconut
¼ cup roasted Bengal gram (bhuna chana) or roasted peanuts
2 tablespoons plain yogurt
1 green chili chopped, adjust according to your taste
½ inch piece of ginger chopped
2 teaspoons tamarind paste
salt to taste

For Tempering

1 tablespoon vegetable oil or any other oil
½ teaspoon mustard seeds
1 teaspoon split and husked black lentil (urad dal)
1-2 whole dry red chilies stalks removed and broken into 2-3 pieces
10-12 curry leaves
¼ teaspoon asafetida

Instructions

Make The Chutney

Add all the ingredients to make the chutney in a blender along with ½ cup water. Blend until smooth.
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). Keep stirring while frying.
Add broken whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
Pour the tempering over the chutney and mix well.

Notes

Save some tempering to garnish the chutney.

Nutrition