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Thengai Chutney, Green Coconut Chutney, Easy Coconut Chutney recipe

by | Feb 23, 2015 | 30 comments

South-indian-tamilnadu-hotel-style-coconut-chutney-recipe

Coconut Chutney Recipe, Thengai Chutney, Green Coconut Chutney.

Easy and quick recipe for South Indian Tamilnadu Hotel Style Green Coconut Chutney with step by step pictures.

The coconut tree is called the ‘Kalpavriksh’, or the tree of life. 50 percent of the fat content in coconut is a fat rarely found in nature called lauric acid. Breast milk is the only other natural source that contains such a high concentration of lauric acid. So next time someone says coconut is bad for you, throw a coconut on them. Will you? Everything in this Green Coconut Chutney is almost raw. The only cooked thing in this Green Coconut Chutney is the tempering. Green Coconut Chutney got to be the universally liked chutney for idli and dosas. Green Coconut Chutney for breakfast can be the most amazing way to start your day. Here is how to do a super quick and easy Green Coconut Chutney.

Here is a video of how to make coconut chutney.

South-indian-tamilnadu-hotel-style-coconut-chutney-recipe-board

Take fresh shredded coconut and fried gram (pottu kadalai).  Add in garlic (optional) , a small 1/2 inch piece of ginger, tamarind, asafoetida, salt and jaggery. Jaggery will not make the chutney sweet but will round out all the flavors. Remember the rule – Wherever tamarind goes, jaggery also goes. Add in the green chillies according to your taste. If you want it spicy add more. Add in 6-7 stalks of coriander leaves. Just grind all the Green Coconut Chutney ingredients with half cup to one cup of water to a smooth paste. Set aside. Its that simple. The Green Coconut Chutney is almost ready. Check for seasoning in Green Coconut Chutney.

South-indian-tamilnadu-hotel-style-coconut-chutney-recipe-ground-paste

For the Green Coconut Chutney tempering.
Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the urad dal, curry leaves and dried red chillies. Saute until the dal turns golden. Remove and pour the tempering on top of the Green Coconut Chutney.

South-indian-tamilnadu-hotel-style-coconut-chutney-recipe-tempering

South-indian-tamilnadu-hotel-style-coconut-chutney-recipe-post

Enjoy Green Coconut Chutney!

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South-indian-tamilnadu-hotel-style-coconut-chutney-recipe-post

South Indian Style Green Coconut Chutney

Easy and quick recipe for South Indian Tamilnadu Hotel Style Green Coconut Chutney with step by step pictures.

  • Total Time: 17 mins
  • Yield: 4 1x

Ingredients

Scale

For the chutney

  • 1/2 cup Fresh shredded coconut
  • 1/3 cup fried gram (pottu kadalai)
  • 1/2 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 1 clove garlic
  • 1/2 inch piece ginger
  • 1/2 inch piece tamarind (soaked in water for 5 minutes)
  • 1 teaspoon jaggery
  • 67 stalks coriander leaves
  • 2 green chillies

For the tempering

  • 1 tablespoon oil
  • 1 teaspoon urad dal
  • 1/4 teaspoon mustard seeds
  • 1 sprig curry leaves
  • 2 dried red chillies

Instructions

  1. Take fresh shredded coconut and fried gram (pottu kadalai). Add in the garlic, a small 1/2 inch piece of ginger, tamarind, asafoetida, salt and jaggery. Add in the green chillies according to your taste. If you want it spicy add more. Add in 6-7 stalks of coriander leaves.
  2. Just grind all the chutney ingredients with half cup to one cup of water to a smooth paste. Set aside. Its that simple. The chutney is almost ready. Check for seasoning.

For the tempering.

  1. Heat oil in a pan until hot. Add in the mustard seeds. Let it splutter. Add in the urad dal, curry leaves and dried red chillies. Saute until the dal turns golden. Remove and pour the tempering on top of the chutney.

Notes

As a variation, you can also use equal qty of coconut and fried gram.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 2 mins
  • Category: Chutney
  • Cuisine: South Indian

Keywords: green coconut chutney

the-chu

30 Comments

  1. Shalini

    Hi Suguna
    I am from coimbatore, so following you seems to be a great high for me.
    Found you very recently (hic have restarted cooking)
    Your recipes are great and easy to follow.
    Tried your chutney today it was just finger Licking.

    Reply
  2. Vasudha Reddy

    What a finger licking awesome chutney. I subbed in dryroasted peanuts instead of pottu kadalai- ran out! I also added 1/2 cup yogurt, since I wanted it a bit more sour. Next time I’m gonna add more tamarind.






    Reply
  3. Vasudha Reddy

    Such a yummmmy recipe. I used dry roasted peanuts- ran out of pottu kadalai. Next time I will increase the tamarind, since we like it more sour.






    Reply
  4. Milan

    Kannamma, Your melodious name ring bells in my ears..Your soft Idli and chutney recipe is a HIT. Thankyou






    Reply
  5. Indra

    Why do we use shredded coconut? Can we use sliced coconut pieces..

    Reply
    • Shalini

      You can use slice coconut too

      Reply
  6. Sudeep

    This was a really good, simple recipe. Thanks for sharing.






    Reply
  7. Priti

    What is fried gram in Hindi ?

    Reply
    • Vasudha Reddy

      Phoola chana

      Reply
  8. Shivani

    Hi Suguna,
    I learnt a new thing about coconut today.. About the Lauric acid. Thanks to you.
    This chutney is superb. I usually add fried chana dal instead of fried gram as it is not available here. I add a hand full of peanuts as well.
    Though you never tried tamarind n Jaggery. So did that today and it was very yummy. I was licking away my plate. 😂






    Reply
  9. Asia

    I follow your peanut chutney recipe religiously and always remember your adage ” where tamarind goes, jaggery does too” Thank you! Today I was looking for a good coconut chutney recipe as mine has not been turning out well, I feel like something is amiss. So far I’ve been using coconut without shredding it, can that be the reason?

    Reply
    • Suguna Vinodh

      Thanks Asia. Try using fresh coconut and try to adjust seasoning like salt, tamarind and chillies.

      Reply
    • Mrunal

      Adding little milk gives nice color

      Reply
  10. Privina

    Hi Suguna,
    I made the chutney today and it was so good .
    My kids absolutely love it!
    Thank you for sharing your recipes and a good one too.
    Could you please recommend a substitute for the kadalai?
    I cant seem to handle pulses or legumes well.

    Reply
    • Suguna Vinodh

      Thank you! you mean the fried gram??? you may add almonds or nuts.

      Reply
  11. Nandhini

    I tried ur chutney .. I added 1 and half green chilli.. but my chutney is less spicy..is it adding tamarind and Jaggery is the reason for less spicy?

    Reply
    • Suguna Vinodh

      May be the green chilli was not hot enough. Add more to your liking after tasting.

      Reply
  12. Saranya

    Hello Suguna.. a couple of months back, me and my husband invited our friends home for an idly evening…I followed your blog to make super soft idlys and unique ratna café sambar!! when I was about to make coconut chutney, my husband said – chutney is not your forte so just make some and not too much that we have to throw it away, again!! so I ditched my mom’s recipe (which comes out delicious when she makes it) and followed yours!! guess what, it was perfect!!! perfect lipsmacking chutney I have ever made…I wish I photographed the astonished look on my husband’s face!!!

    thank you so much Suguna… you make cooking much easier for us!!






    Reply
  13. Suja Karthik

    “So next time someone says coconut is bad for you, throw a coconut on them. Will you?” I was laughing out loud.
    You are one of the best food blogger, Keep up your work!! Some people like me fall in love to try your dishes. Today I have tried Beetroot Thoran, Wow no word to say, Simply Super!!!






    Reply
    • Suguna Vinodh

      Thank you so much Suja! Made my day!

      Reply
  14. Deep

    Hi kannamma.. this chutney came out really well.. the Jaggery and tamarind were new for me.. thanks a lot

    Reply
    • Suguna Vinodh

      Thanks Deep. Glad you liked the chutney!

      Reply
  15. rachel

    Hi there – I’m going to try cooking idli for the first time and saw in your recipe here and there that to ‘grind’ things. What device do I use to grind things? Blender is ok? (Sorry I don’t know I’m new to cooking).

    Reply
    • Suguna Vinodh

      Sure. A heavy duty blender will do the work.

      Reply
  16. Kishor

    Can we add peanuts half of the fried grams

    Reply

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