Coconut chutney is an easy and tasty South Indian condiment relished as sides for breakfast and snacks. Coconut chutney is prepared in many variations. This chutney is prepared using fresh or frozen coconut. Usually, I prefer fresh coconut. This chutney is simply known as thenga chutney, nariyal chutney, dosa idli chutney.
Our other recipes which you may like are MUTTA PALADA, Kappa Puzhukku/Kappa Vevichathu, etc.
Coconut Chutney
Course: Chutney, BreakfastCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
5
minutesCooking time
2
minutesTotal time
7
minutesCoconut chutney is an easy and tasty South Indian condiment relished as sides for breakfast and snacks.
Ingredients
½ coconut grated/ frozen coconut
1 tablespoon Roasted Bengal gram(roasted chana dal)
3 Green Chilies
Salt as required
- For tempering
1 teaspoon mustard seeds
1 dry red chili broken
5-6 curry leaves
1 teaspoon urad dal
2 tablespoon oil
Directions
- Add the grated coconut, roasted chana, and green chilies with salt, into a mixer grinder.
- To this, add a small quantity of water and grind it once again. Add more water and blend well for better consistency.
- Transfer the coconut chutney to a bowl and keep it aside. In the meantime, put a pan on medium flame and heat vegetable oil in it.
- When the oil is hot enough add mustard seeds, dry red chili broken, curry leaves, and urad dal and let them temper for a few seconds.
- The tempering for the chutney is prepared. Turn off the flame and pour it over the chutney. Stir once and serve fresh with piping hot idlis or a crispy dosa.
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Directions to make coconut chutney with photos
- Add the grated coconut, roasted chana, and green chilies with salt, into a mixer grinder.
- To this, add a small quantity of water and grind it once again. Add more water and blend well for better consistency.
- Transfer the coconut chutney to a bowl and keep it aside. In the meantime, put a pan on medium flame and heat vegetable oil in it.
- When the oil is hot enough add mustard seeds, dry red chili broken, curry leaves, and urad dal and let them temper for a few seconds.
- The tempering for the chutney is prepared. Turn off the flame and pour it over the chutney. Stir once and serve fresh with piping hot idlis or a crispy dosa.
wow, this is actually really good!!!…