Coconut Chutney / Thengai Chutney

October 21, 2013 Bachelor Friendly RecipesChutney RecipesNO Onion NO GarlicSide Dish for Idli/Dosa  No comments

Coconut chutney is the easiest accompaniment for idli, dosa, pongal, rava kichdi etc.. There are many varieties of coconut chutney. This is the basic chutney variety that we get in hotels.. It is a very simple recipe. All u need to do is grate the coconut. Rest can be done in a few minutes. This is the most popular chutney in South Indian cuisine.

Now to the recipe.

 Coconut Chutney My Magic Pan

 

Coconut Chutney Ingredients:

  • Grated coconut – 1/2 cup
  • Bengal gram ( pottu kadalai) – 1 tbsp
  • Green Chillies – 2
  • Salt – as needed

To Temper:

  • Oil – 1 tsp
  • Mustard – 1 tsp
  • Urad Dal – 1 tsp
  • Curry leaves – a sprig
  • Aafoetida – a pinch

 

Method:

Take coconut, green chillies, bengal gram and salt in a mixer and grind it into a paste. Add water as per the chutney consistency you prefer. Temper with the items mentioned in “to temper” and add it to the chutney and mix.

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Hotel Style chutney is ready to serve.

 

 

Coconut Chutney My Magic Pan

 

Tips: 

  1. You can add tamarind while grinding or curd after grinding to get a sour taste.
  2. You can add finely chopped onions while tempering for an extra flavour .
  3. Pottukadalai is usually added in the hotel style Coconut Chutney. U can skip it if u dont prefer.

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