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Thengai chutney

hotel style white coconut chutney
5 from 2 votes
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  • Grated coconut - 1 cup tightly pressed
  • Cashew -4
  • Thick Coconut milk - 3 tablespoon
  • Water - 2 to 3 tablespoon to grind + extra for chutney
  • Green Chilli - 1
  • Salt - as required


  • Soak cashew in hot water for few minutes until the cashews turn soft. After water comes to room temperature we can use that water for chutney
  • In a mixie, add all the ingredients except water and grind chutney
  • After grinding once, add water little by little and grind a smooth chutney. Our tasty white chutney is ready


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  1. Avoid adding a lot of water while grinding chutney, as coconut won’t grind well with more water. I initially added 2-3 tablespoon after grinding smooth chutney and added extra water according to my preferred consistency
  2. If preferred you can make it tempered with mustard seeds and Urad dal in coconut oil
  3. Use thick coconut milk for the best texture and taste. If you are using thin coconut milk skip the water
  4. You can use milk instead of coconut milk + water
  5. Adjust green chilli according to your taste
  6. Ginger/ garlic/ onion or any other additional flavoring can be added
  7. If you are using fresh coconut avoid scraping the brown part
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