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    Home » Recipe Index » Chutney

    Coconut Chutney| Thengai Chutney | Vegan Chutney

    Posted on Nov 26, 2020 · Last Updated on Jan 24, 2022 by Sharmila Kingsly

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    Coconut Chutney is a traditional South Indian Chutney that we serve for breakfast. It goes well with Idli, Dosa, Pongal,upma, and whatnot.

    Coconut Chutney Recipe | Thengai Chutney

    Chutney is a staple food in South Indian Cooking, almost all the breakfast and tiffin recipes are served with some sort of chutney. Coconut Chutney is another common dish made in our place, Almost 4 or 3 days a week I prepare this simple coconut chutney.

    Jump to:
    • About Coconut chutney
    • Ingredients for Coconut Chutney
    • Tadka for Coconut Chutney
    • How to make Coconut Chutney , Pictorial
    • Variations in Coconut Chutney
    • Storage Suggestions
    • Similar Chutney Recipes:
    • 📖 Recipe

    About Coconut chutney

    Chutney is like mandatory stuff for our breakfast in South India. We prepare various types and out of that Thengai Chutney is an easy to prepare dish. I have also shared another two versions of coconut chutney in blog already.

    Coconut Chutney is a vegan chutney and I can also be a no-cook one. Except for the tadka part, You can skip it and it still tastes delicious.

    Ingredients for Coconut Chutney

    You will need a handful of common Pantry ingredients for this delicious Narial Chutney. Here we go

    Coconut :

    Coconut is the main ingredient for coconut Chutney. You can use freshly grated coconut or even frozen coconut works better.Another option is un sweetened desiccated coconut also works well.

    Roasted Gram Dal

    We usually add roasted gram dal to give a nice flavor and volume to the Chutney. You can also replace it with Roasted Peanuts. Both work well and gives a delicious chutney.

    Green Chilli

    Green chili gives the spice quotient for the chutney. We can also replace it with red chili for a smokey flavor.

    Tadka for Coconut Chutney

    Tadka always enhances the tastes of the chutney. We usually use mustard, Cumin, Dry red Chilli, and Curry leaves for the chutney tadka. But urad dal or Channa dal can also be added for a nice crunch in the chutney.

    You can also simply skip the tadka and serve it as a no-cook chutney.

    Coconut Chutney Recipe | Thengai Chutney

    How to make Coconut Chutney , Pictorial

    1.    In a blender add in the grated coconut, Green Chilli and potukadalai.  

    2.    Pulse it for few secs. Next add in the water.

     3.    Blend well to form a fine paste, Add the required Salt.

    4.    Prepare the tadka next and pour it to the chutney. Add in oil once its hot add in mustard seeds, Cumin Seeds,Dry Red Chilli and Curry leaves fry for few secs and then pour it to the chutney .Delicious chutney is now ready to be served.

    Coconut Chutney Recipe | Thengai Chutney

    Variations in Coconut Chutney

    • We can use Roasted peanuts instead of Roasted Gram Dal.
    • A small piece of Ginger or garlic can also be added for taste.
    • If you like a sour taste, you can also add 2 tbsp of yogurt to the chutney, it gives a nice flavor.
    • In place of green chili, we can also add dry red chili.
    • Along with the tadka, we can add few urad dal for a crunch.

    Storage Suggestions

    My personal suggestion would be anything with coconut should be consumed fresh. It will not stay good when frozen. So always make the chutney in small quantity or as you prefer and finish it off in the same meal itself.

    Similar Chutney Recipes:

    Tamarind Chutney

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    📖 Recipe

    Coconut Chutney
    Print Recipe Pin Recipe
    5 from 4 votes

    Coconut Chutney

    Coconut Chutney is a staple food in the South Indian Cooking, almost all the breakfast and tiffin recipes are served with some sort of chutney.
    Prep Time5 minutes mins
    Cook Time1 minute min
    Total Time6 minutes mins
    Course: Chutney
    Cuisine: Indian
    Servings: 4
    Calories: 69kcal
    Author: Sharmila Kingsly
    Prevent your screen from going dark

    Standard 1 cup measures 240 ml

    Equipment

    • Blender
    • Tadka pan
    • Blender
    • Tadka pan

    Ingredients

    • ½ cup Coconut
    • 2 Green Chilli
    • 2 tbsp Gram Dal / Potukadalai
    • ¼ cup Water
    • Salt as needed

    To Temper:

    • 1 tbsp Oil
    • ½ tsp Mustard Seeds
    • ½ tsp Cumin Seeds
    • 3 nos Dry Red Chilli
    • 1 spring Curry Leaves

    Instructions 

    • In a blender add in the grated coconut, Green Chilli and potukadalai.
    • Pulse it for few secs. Next add in the water.
    • Blend well to form a fine paste, Add the required Salt.
    • Prepare the tadka next and pour it to the chutney. Add in oil once its hot add in mustard seeds, Cumin Seeds ,Dry Red Chilli and Curry leaves fry for few secs and then pour it to the chutney .Coconut chutney is now ready to be served.

    Notes

    • Serve hot with dosa, Idli, Adai or Pongal.
    • Use fresh coconut for a yummy chutney.
    • A small piece of ginger can also be used for flavour.

    Nutrition

    Calories: 69kcal | Carbohydrates: 1.9g | Protein: 0.5g | Fat: 6.9g | Saturated Fat: 3.4g | Sodium: 12mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.7g | Calcium: 5mg | Iron: 2mg
    Tried this recipe?Mention @happietrio or tag #happietrio
    Subscribe to my Channelclick for more videos

    Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate.It will vary based on the quantity and brands of the products used.

    More Chutney

    • Green Chutney for Chaat
      Green Chutney | Green Chutney for Chaat and Sandwich
    • Tamarind Chutney
      Tamarind Chutney for Chaat | Imli Chutney
    • Tomato Chutney
      Tomato chutney
    • Ginger Thogayal
      Ginger Thogayal| Inji Thogayal | Ginger Chutney

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    Comments

    1. Fresh coconut Exporter says

      September 30, 2021 at 8:14 am

      I like the recipe and method of making.

      Reply
    2. Harini Rupanagudi says

      December 11, 2020 at 10:04 pm

      Perfectly made and one of the best combinations with dosa/idli.

      Reply
    3. Suma Gandlur says

      December 08, 2020 at 3:10 am

      This is one of my favorite side dishes tongo with idli / dosa but we happen to add coriander leaves as well to it.

      Reply
    4. Pankti says

      December 03, 2020 at 9:18 am

      I love this chutney. Thank you for sharing.

      Reply
    5. Sandhya Ramakrishnan says

      December 01, 2020 at 10:31 pm

      5 stars
      That coconut chutney is calling my name. Best side for idli or dosai and I love the consistency of yours. I want to dunk my idli into this now and enjoy.

      Reply
    6. Vaishali says

      November 29, 2020 at 6:51 am

      This is one the mandatory chutney , it has to be on the table with South Indian dishes . The chutney looks perfect !

      Reply
    7. Radha R says

      November 28, 2020 at 11:52 am

      Nothing can beat coconut chutney. It is a great side dish for any south Indian breakfast. Simple to make. Great!

      Reply
    5 from 4 votes (3 ratings without comment)

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    Sharmila Kingsly

    Hi, I'm Joshie!

    Food Blogger, Biryani Lover , Software Engineer .. In no particular order.I love to cook and that is why I am here!! Welcome to my space!!. 

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