Coconut Chutney Recipe, How to make white coconut chutney

Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.

Fresh shredded coconut is always recommended for making chutney. Refer to this easy method for shredding and storing fresh coconut.

For grinding the chutney
Coconut chutney is ground raw with other ingredients to which a tempering / tadka is added. Its one of the simplest and the quickest chutney one can make in no time. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary. If you want a spicy chutney, add more green chillies to your taste while grinding the chutney.

For the tadka / tempering
Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.

Now add a pinch of asafoetida powder.

I like the brand of SSP asafoetida. Its very aromatic. Do try it for your chutney and sambar.

Add the tempering to the chutney.

Serve hot with idli or dosa.
Here is the list of idli-dosa recipes on Kannamma Cooks.

Coconut Chutney Recipe, How to make white coconut chutney

 

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Prep time

10 mins

Cook time

2 mins

Total time

12 mins

 

Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.

Author: Kannamma - Suguna Vinodh

Recipe type: Chutney

Cuisine: Tamilnadu

Serves: 3 servings

Ingredients

For the Chutney

• ⅓ cup fresh shredded coconut
• 2 tablespoon fried gram dal (pottu kadalai)
• 1 -2 green chillies
• ¼ teaspoon salt
• ½ teaspoon tamarind
• one small clove of raw garlic

For the tadka

• 1 teaspoon sesame oil (gingely oil)
• ¼ teaspoon mustard seeds
• ¼ teaspoon urad dal
• a pinch of asafoetida powder

Instructions

1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
3. Now add a pinch of asafoetida powder.
4. Add the tempering to the chutney.

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