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Thengai Chutney, Green Coconut Chutney, Easy Coconut Chutney recipe

February 23, 2015 by Suguna Vinodh 26 Comments

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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 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.

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


★★★★★

5 from 7 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 2 mins
  • Total Time: 17 mins
  • Yield: 4 1x
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Description

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


Scale

Ingredients

For the chutney

  • 1 cup Fresh shredded coconut
  • 1 cup fried gram (pottu kadalai)
  • 1 teaspoon salt
  • 1/4 teaspoon asafoetida
  • 2 cloves garlic
  • 1/2 inch piece ginger
  • 1/2 inch piece tamarind
  • 1 teaspoon jaggery
  • 6–7 stalks coriander leaves
  • 2 green chillies

For the tempering

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

Instructions

  1. 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. 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.
  • Category: Chutney
  • Cuisine: South Indian

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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. Vasudha Reddy says

    December 21, 2020 at 11:21 pm

    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
    • Suguna Vinodh says

      December 22, 2020 at 3:54 am

      Thank you!

      Reply
  2. Vasudha Reddy says

    December 21, 2020 at 11:13 pm

    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
  3. Milan says

    February 9, 2020 at 11:40 am

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

    ★★★★★

    Reply
  4. Indra says

    December 11, 2019 at 11:27 am

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

    Reply
  5. Sudeep says

    December 30, 2018 at 3:14 am

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

    ★★★★★

    Reply
  6. Priti says

    July 19, 2018 at 1:55 pm

    What is fried gram in Hindi ?

    Reply
    • Vasudha Reddy says

      December 21, 2020 at 11:13 pm

      Phoola chana

      Reply
  7. Shivani says

    May 5, 2018 at 5:38 pm

    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
    • Suguna Vinodh says

      May 5, 2018 at 10:21 pm

      Thank you!

      Reply
  8. Asia says

    January 4, 2018 at 2:52 pm

    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 says

      January 4, 2018 at 3:01 pm

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

      Reply
  9. Privina says

    November 2, 2017 at 4:16 am

    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 says

      November 3, 2017 at 8:24 pm

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

      Reply
  10. Nandhini says

    August 11, 2017 at 12:05 am

    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 says

      August 11, 2017 at 2:23 pm

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

      Reply
  11. Saranya says

    March 20, 2017 at 11:18 pm

    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
    • Suguna Vinodh says

      March 21, 2017 at 3:43 am

      wow! you are becoming a rockstar!

      Reply
  12. Suja Karthik says

    February 23, 2017 at 4:30 pm

    “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 says

      February 24, 2017 at 10:13 am

      Thank you so much Suja! Made my day!

      Reply
  13. Deep says

    September 3, 2016 at 9:03 pm

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

    Reply
    • Suguna Vinodh says

      September 3, 2016 at 10:33 pm

      Thanks Deep. Glad you liked the chutney!

      Reply
  14. rachel says

    April 13, 2016 at 4:31 am

    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 says

      April 13, 2016 at 8:48 am

      Sure. A heavy duty blender will do the work.

      Reply
  15. Kishor says

    March 25, 2016 at 3:45 pm

    Can we add peanuts half of the fried grams

    Reply
    • Suguna Vinodh says

      March 25, 2016 at 11:49 pm

      I have never tried!

      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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