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Classic South Indian coconut chutney recipe is given below with step-by-step instructions along with important tips.

Coconut Chutney Recipe | Thengai Chutney Recipe | Coconut Chutney Recipe Tamil Style | Green Coconut Chutney Recipe

Coconut chutney recipe/Thengai chutney recipe/Coconut chutney recipe with roasted chana dal is a classic and traditional South Indian chutney recipe. You can easily make this chutney within 5-10 minutes and serve it as an accompaniment to any South Indian breakfast recipe and deep-fried savoury recipe. The classic South Indian coconut chutney recipe is given below with step-by-step instructions along with important tips.

If you try this classic Tamil-style coconut chutney recipe, do let me know in the comment section. I'm very excited to read your comments.

Before getting into the recipe, let's know about -
1. What is the coconut chutney recipe/thengai chutney recipe?

About - "Coconut chutney recipe/Thengai chutney recipe"

Coconut chutney recipe/Thengai chutney recipe is a simple, traditional and classic South Indian chutney recipe. It is made as an accompaniment for almost all South Indian breakfast recipes and deep-fried savoury recipes.

As a South Indian specially Tamilian, I cannot imagine my breakfast recipes like idli/dosai/pongal or deep-fried recipes like vadai/bhaji/bonda without coconut chutney as a side dish. At my home, we make coconut chutney recipes almost every day. We like to eat a diluted version of the coconut chutney recipe with idli/dosai and a thicker version of the coconut chutney recipe with pongal/bhaji/bonda. The coconut chutney recipe is my favourite and go-to side dish for any South Indian vegetarian recipe.

All right, let's move on to the coconut chutney recipe ingredient followed by the coconut chutney recipe/thengai chutney recipe along with important tips.

Coconut chutney recipe ingredients

Coconut chutney recipe/Thengai chutney recipe is a simple, tasty and nutritious recipe made with freshly grated coconut as the main ingredient and flavoured with ginger, green chilli, salt and tempered with oil, mustard seeds, urad dal seeds, curry leaves and asafoetida. Coconut chutney recipe/Thengai chutney recipe also includes pottukadalai/roasted chana dal. Pottukadalai/Roasted chana dal is used as a binding ingredient in this coconut chutney recipe/thengai chutney recipe.

If you are new to "Pottukadalai/Roasted chana dal". No worries. I'll help with complete information on -

What is roasted chana dal/pottukadalai?

Roasted chana dal/Pottukadalai is obtained from a desi (local) variety of chickpeas. Chickpea is processed by removing the shell, splitting them in half and roasting them to give them a deeper taste and crunchy texture.

I have already written a detailed article about pottukadalai/roasted chana dal. Kindly, click the below link to check out -
🔗Roasted chana dal/Pottukadalai

How to make Coconut chutney?/How to make Thengai chutney recipe?/Thengai chutney seivathu eppadi

Coconut chutney recipe/Thengai chutney recipe is a simple, traditional and classic South Indian chutney recipe. It is a quick chutney recipe made within 5-10 minutes. You can serve this chutney as a side dish for any South Indian breakfast recipe and deep-fried savoury recipe.

Cuisine - South Indian
Serving - 2-3
Timing - 5-10 minutes

INGREDIENTS

Fresh coconut (grated) - 1 cup
Pottukadalai (roasted chana dal) - 1/4 cup
Ginger - 1/2 inch
Green chilli - 2-3
Salt - to taste

TEMPERING

Oil - 1 tablespoon
Mustard seeds - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Curry leaves - 1 sprig
Asafoetida - a pinch

INSTRUCTIONS

1. To begin making the coconut chutney recipe - In a mixer grinder, combine grated coconut, ginger, green chilli, pottukadalai (roasted chana dal) and salt.

2. Grind to a coarse to smooth consistency, gradually adding 1/2 to 3/4 cup of water.

3. Transfer to a bowl and add asafoetida on top.

4. To temper - Heat oil in a pan over a moderate flame and add mustard seeds let them splutter and add urad dal allow to roast.

5. Switch off the flame and add curry leaves wait for a few seconds and add it to the chutney.

6. Gently mix the coconut chutney recipe.

7. Coconut chutney recipe/Thengai chutney recipe is ready.

You can serve the coconut chutney recipe/thengai chutney recipe with any South Indian breakfast recipe or deep-fried savoury snack recipe.

If you have any more questions about the Coconut chutney Recipe/Thengai chutney recipe. Do mail me at knowyourindianfoodofficial@gmail.com. Furthermore, follow me on Facebook, Pinterest and Twitter.

Important tips to make the Coconut chutney recipe/Thengai chutney recipe

1. For the best taste of the Coconut chutney recipe/Thengai chutney recipe - Always use fresh coconut and also freshly grate it every time.

2. You can replace green chilli with dried red chilli and also increase or decrease the spice level.

3. You can dilute this coconut chutney recipe with a cup of water to make a thin coconut chutney recipe/thanni thengai chutney recipe.

4. Do not store this chutney for not more than 3 hours at room temperature.

I hope the above recipe and the information benefits you. Please let me know if you try this recipe in the comment section. I'm very excited to read your comments.

HAPPY COOKING!
with better ingredients for better food.

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