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Coconut Chutney Recipe, How to make white coconut chutney

November 22, 2017 by Suguna Vinodh 5 Comments

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Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.

Fresh shredded coconut is always recommended for making chutney. Refer to this easy method for shredding and storing fresh coconut.

For grinding the chutney
Coconut chutney is ground raw with other ingredients to which a tempering / tadka is added. Its one of the simplest and the quickest chutney one can make in no time. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary. If you want a spicy chutney, add more green chillies to your taste while grinding the chutney.

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For the tadka / tempering
Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
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Now add a pinch of asafoetida powder.
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I like the brand of SSP asafoetida. Its very aromatic. Do try it for your chutney and sambar.

Add the tempering to the chutney.

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Serve hot with idli or dosa.
Here is the list of idli-dosa recipes on Kannamma Cooks.

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Coconut Chutney Recipe, How to make white coconut chutney


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 2 mins
  • Total Time: 12 mins
  • Yield: 3 servings 1x
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Description

Recipe for coconut chutney hotel style. White coconut chutney for idli and dosa. South Indian Tamilnadu style white coconut chutney. Thengai Chutney Recipe.


Ingredients

Scale

For the Chutney

  • 1/3 cup fresh shredded coconut
  • 2 tablespoon fried gram dal (pottu kadalai)
  • 1 –2 green chillies
  • 1/4 teaspoon salt
  • 1/2 teaspoon tamarind
  • one small clove of raw garlic

For the tadka

  • 1 teaspoon sesame oil (gingely oil)
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon urad dal
  • a pinch of asafoetida powder
  • 1 sprig curry leaves

Instructions

  1. Take a small mixie jar and add in the fresh shredded coconut, fried gram dal, green chillies, salt, tamarind and a small clove of raw garlic. Add about quarter cup of water and grind to a smooth paste. Add more water while grinding the chutney if necessary.
  2. Add sesame oil in a pan. When hot, add in the mustard seeds and urad dal. Let the mustard seeds splutter. Add in a sprig of curry leaves.
  3. Now add a pinch of asafoetida powder.
  4. Add the tempering to the chutney.
  • Category: Chutney
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Bella says

    August 10, 2018 at 7:45 am

    Are there any changes when using frozen shredded coconut?

    Reply
  2. Poly says

    April 2, 2018 at 8:10 am

    Tried it and it came out very well.thanks.

    Reply
    • Suguna Vinodh says

      April 2, 2018 at 8:28 pm

      Thank you!

      Reply
  3. Karthicguru says

    March 23, 2018 at 12:27 am

    Tried it.. came out really well.. thanks

    ★★★★★

    Reply
    • Suguna Vinodh says

      March 24, 2018 at 3:42 am

      Thank you!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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