Coconut Chutney/ Thengai Chutney

9:47 PM Chandra Karthikeyan 0 Comments


  • Grated coconut - 1/2 cup
  • chopped green chillies - 2
  • Chopped ginger - 1 tbsp
  • Garlic - 1
  • Fried split chickpeas/ pottu kadalai - 1/4 cup
  • Salt to taste
  • Mustard seeds - 1 tbsp
  • Urud dal - 1 tbsp
  • Curry leaves - small amount
  • Add grated coconut, chopped green chillies, garlic, chopped ginger, chickpeas, and salt in a mixer grinder, add little water to this mixture.
  • Grind this mixture to a fine paste, the consistency of the chutney should not be too watery or thick.
  • Pour this chutney in a bowl.
  • In a small frying pan or kadai, add oil and then add mustard.
  • When mustard starts spluttering, add curry leaves and urud dal, and finally add this to the chutney.
  • This chutney makes a best side dish for idli and dosas.
Cooking Time: 5 to 8 minutes.
This chutney is very popular in South India


Thanks for your wonderful comments