Thengai chutney | coconut chutney | getti chutney , whatever name you call, i love to have this chutney though i am served with any variety of chutney. Whenever we go to Murugan Idli Kadai, the thengai chutney bucket is kept on the table, so the waiter does not have to make too many trips to my table. Somehow i am not a big fan of my mom’s thengai chutney, she add little tamarind to that. Our neighbour aunty makes the coconut chutney very well with several variations. Check the kurunai vadai recipe I learnt from her. Last week, when amma visited aunty i asked her to clarify few doubts from aunty and finally i am confident to write the popular south indian coconut chutney recipe.
Method:
- 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.
Coconut 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.
