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  • Coconut Chutney Recipe | For Dosa / Idli / Vadai | Thengai Chutney | Easy To Make

    😋 Always wanted the best home-style Coconut Chutney on your table?  Make this original recipe and enjoy 💕 Coconut Chutney | Thengai Chutney

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  • RECIPE

    INGREDIENTS

    Wet Paste
    140 gram grated coconut, (about 1 1/2 cups)
    2 tablespoon roasted chana dal (bengal gram), hulled and split
    12 shallots, medium, peeled and chopped
    3 green chillies, fresh
    1 piece ginger, 1-inch, peeled and chopped.
    2 teaspoon sea salt

    Tempering
    1 tablespoon vegetable oil
    2 teaspoon black mustard seeds
    5 red chillies, dried, mild, preferably goondu milagai
    2 teaspoon urad dal (black gram), hulled and split
    30 curry leaves

    COOKING METHOD

    1. Grind coconut, bengal gram, shallots, green chillies, ginger, and salt to a paste / chutney on an ammi or run in a blender with a little bit of water. Set aside.
       
    2. In a medium kadhai or wok over high heat, add the oil for the tempering.
       
    3. Once hot, add the mustard seeds.  When they crackle, add the red chillies, urad dal; give a stir and follow with the curry leaves.
       
    4. Add the tempering to the coconut chutney.  Mix well. Add 2 to 4 tablespoons water to the mixture to loosen slightly

      Recipe Credits: “The Bangala Table: Flavors and Recipes from Chettinad” by Sumeet Nair and Meenakshi Meyyappan, with Jill Donenfeld.
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