Mar 26, 2013

Coconut Chutney | Thengai Chutney

Coconut Chutney is one of the simple and basic accompaniments for idli, dosa, pongal and upma  in South Indian Cusine. The primary ingredient for this recipe is freshly grated coconut and secondary ingredient is roasted Bengal gram. The proportion of coconut and roasted Bengal gram vary from one recipe to other.


3/4 Cup Grated Coconut
1 Cup Roasted Channa (Roasted Bengal gram)
4 green Chilies
1 inch Ginger, Chopped
Pinch of Asafoetida (hing)
For seasoning
1 tsp Oil
1 tsp Mustard seeds
1 tsp Urad dal
1 Red Chili
3-4 Curry Leaves


  • Using a Blender, grind coconut, roasted Bengal gram, green chilies. ginger, asafoetida and adjust salt to taste. Add water as required
  • In a pan, heat oil. Add mustard seeds, when it starts to crackle, add urad dal, red chili and curry leaves. Pour seasoning on top of chutney and mix well
  • serve with idli and dosa

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