Coconut chutney | Thengai chutney

Coconut chutney | Thengai chutney | chutney recipe | side dish for idli /dosa | Coconut chutney | Saravana bhavan coconut chutney |  | thengai chutney with pottukadalai | Tamilnadu style coconut chutney | Tamil Nadu Style Chutney recipe | hotel style chutney with step by step pictures and video recipe. Check out the Thengai chutney recipe and If you like the video pls SUBSCRIBE to my channel

South Indian chutney variety

Thengai chutney is two popular condiments in South Indian cuisine that are used as a side dish or accompaniment for various dishes such as dosa, idli, vada, and more. It is popularly known as nariyal chutney in Hindi

Chose right coconut

Fresh or frozen coconut works best for the recipe. Avoid dry coconut or kopra.

Frozen coconut - tips to remember

If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or microwave oven. If you microwave coconut, cool then grind

Avoid adding excess water

Always add little water while grinding. Excess water might affect the chutney consistency. Coconut might not grind well if you add a lot of water.

Getti chutney

For hotel-style getti chutney avoid adding a lot of water. Add water little by little and grind a thick chutney.

Variations for thenga chutney

Add

🥥red chilli instead of green

🥥small onion and garlic while grinding

🥥cumin seeds for tempering

Coconut-based recipes in TMF

chutney varieties 

Ingredients

¾ cup coconut

2 +½ tablespoon pottukadalai

¼ teaspoon ginger

1 green chilli

Required salt

Water as required

To temper

1 teaspoon coconut oil

¼ teaspoon mustard seeds

1 teaspoon urad dal

Curry leaves few

¼ teaspoon asafoetida

How to make coconut chutney with step-by-step pictures

• First, If you are using frozen coconut, thaw them
• Add coconut, Pottukadalai, green chilli, ginger, required salt and little water to a mixie jar; grind well

• Furthermore, add water according to your prefered consistency and grind again

• Add oil to a pan and heat

• Furthermore add mustard seeds, urad dal, and curry leaves; splutter

• Add asafoetida; mix well

• Transfer to the chutney and serve

coconut chutney

thenga chutney

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Ingredients

• ¾ cup coconut
• 2 +½ tablespoon pottukadalai
• ¼ teaspoon ginger
• 1 green chilli
• Required salt
• Water as required
• To temper
• 1 teaspoon coconut oil
• ¼ teaspoon mustard seeds
• 1 teaspoon urad dal
• Curry leaves few
• ¼ teaspoon asafoetida

Instructions

• First, If you are using frozen coconut, thaw them
• Add coconut, Pottukadalai, green chilli, ginger, required salt and little water to a mixie jar; grind well
• Furthermore, add water according to your prefered consistency and grind again
• Add oil to a pan and heat
• Furthermore add mustard seeds, urad dal, and curry leaves; splutter
• Add asafoetida; mix well
• Transfer to the chutney and serve

Video

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Notes

1. If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or microwave oven. If you microwave coconut, cool then grind
2. Always add little water while grinding. Excess water might affect the chutney consistency. Coconut might not grind well if you add a lot of water
3. For hotel-style getti chutney avoid adding a lot of water. Add water little by little and grind a thick chutney.

Variations for thenga chutney

Add

1. red chilli instead of green
2. small onion and garlic while grinding
3. cumin seeds for tempering

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