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.
Take equal quantities of fresh shredded coconut and fried gram (pottu kadalai). I took a cup each today. Add in 2 cloves of garlic, 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.
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.
Enjoy Green Coconut Chutney!
- 1 cup Fresh shredded coconut
- 1 cup fried gram (pottu kadalai)
- 1 teaspoon salt
- ¼ teaspoon asafoetida
- 2 cloves garlic
- ½ inch piece ginger
- ½ inch piece tamarind
- 1 teaspoon jaggery
- 6-7 stalks coriander leaves
- 2 green chillies
- 1 tablespoon oil
- 1 teaspoon urad dal
- ½ teaspoon mustard seeds
- 1 sprig curry leaves
- 2 dried red chillies
- Take equal quantities of fresh shredded coconut and fried gram (pottu kadalai). I took a cup each today. Add in 2 cloves of garlic, a small ½ 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.
- 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.
- 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.
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. 😂
Thank you!
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?
Thanks Asia. Try using fresh coconut and try to adjust seasoning like salt, tamarind and chillies.
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.
Thank you! you mean the fried gram??? you may add almonds or nuts.
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?
May be the green chilli was not hot enough. Add more to your liking after tasting.
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!!
wow! you are becoming a rockstar!
“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!!!
Thank you so much Suja! Made my day!
Hi kannamma.. this chutney came out really well.. the Jaggery and tamarind were new for me.. thanks a lot
Thanks Deep. Glad you liked the chutney!
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).
Sure. A heavy duty blender will do the work.
Can we add peanuts half of the fried grams
I have never tried!