Learn how to make easy South Indian style Coconut Chutney recipe with step by step pictures. Coconut Chutney recipe, Thengai Chutney recipe is best side dish for any South Indian breakfast recipes.
Over the last few months, I have posted a number of South Indian breakfast recipes. One of the staple side dishes for any of the South Indian breakfast items happens to be coconut chutney. There are many versions of the coconut chutney ranging from how its made in restaurants to small hotels to every household. Yes, almost every South Indian home would have a different version – their own version of this coconut chutney. Today, the recipe I am posting is the most basic one and how we regularly make it at our home. This is one of my favorite chutneys from growing up days and needless to say, when my Amma makes it, it has a special taste. My MIL’s version is pretty great too for she does a few things differently – that’s a recipe for some other day. This coconut chutney is made from fresh coconut and goes really well Idli, Dosa, Pongal or Upma. I sometimes love it with roti too (that’s a pure South Indian talking :D)
Check out the other side dishes for idli-dosa from here!
Check out the South Indian breakfast recipes from here!
How to Make Coconut Chutney | Thengai Chutney Recipe
📖 Recipe
Coconut Chutney | Thengai Chutney Recipe
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chutney
- ½ cup Coconut Finely Chopped
- 2 tablespoon Fried Gram
- 2-3 Green Chillies
- ½ teaspoon Tamarind Paste/Thick Extract
- Salt as required
- Water as required
To Temper
- ½ tsp Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Jeera/Cumin Seeds
- 1 Dried Red Chilli
- ¼ teaspoon Asafoetida
- A Few Fresh Curry Leaves
Instructions
- In a mixer jar add finely chopped coconut, fried gram, green chillies, tamarind pulp and salt. Blend it into a smooth powder. Scrape the edges of the mixer jar. Add water as required and run the mixer grinder on medium-low speed until the chutney is smooth.
- Remove it on to a bowl. In a small pan, heat ½ teaspoon of oil. Add mustard seeds, cumin seeds and red chilly cut in halves. As mustard seeds and cumin seeds begin to splutter, add asafoetida, washed curry leaves and switch off the flame. Add this tempering to the fresh coconut chutney. Mix well.
- Serve with any South Indian breakfast dishes.
Notes
- Instead of using chopped coconut, can use grated coconut as well. Increase the quantity of grated coconut to ¾th
- Adjust the number of green chillies as per spice preference.
- If you don’t have tamarind pulp, use a small piece of fresh tamarind. Adjust the quantity as per tanginess required.
- The amount of water can be adjusted as per the desired thickness of the chutney. I make mine not too watery.
- This chutney tastes best when consumed fresh, doesn’t retain in freshness when stored in a fridge.
Coconut Chutney | Thengai Chutney Recipe with Step by Step Pictures
In a mixer jar add finely chopped coconut, fried gram, green chillies, tamarind pulp and salt. Blend it into a smooth powder. Scrape the edges of the mixer jar. Add water as required and run the mixer grinder on medium-low speed until the chutney is smooth.
Remove it on to a bowl. In a small pan, heat ½ teaspoon of oil. Add mustard seeds, cumin seeds and red chilly cut in halves. As mustard seeds and cumin seeds begin to splutter, add asafoetida, washed curry leaves and switch off the flame. Add this tempering to the fresh coconut chutney. Mix well.
Serve with any South Indian breakfast dishes.
Recipe Notes
- Instead of using chopped coconut, can use grated coconut as well. Increase the quantity of grated coconut to ¾th
- Adjust the number of green chillies as per spice preference.
- If you don’t have tamarind pulp, use a small piece of fresh tamarind. Adjust the quantity as per tanginess required.
- The amount of water can be adjusted as per the desired thickness of the chutney. I make mine not too watery.
- This chutney tastes best when consumed fresh, doesn’t retain in freshness when stored in a fridge.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
srividhya
Life saver chutney. I have never tried adding tamarind pulp. Will give it a try next time..
CHCooks
Sure Sri 🙂 Oh yes, life saver chutney it is!
Lina
I love coconut chutney! Awesome recipe!
CHCooks
Thanks much Lina 🙂
kavitaparvathi
Awesome one. As i said i love chutneys..This one is bookmarked..:)
CHCooks
Thanks much Kavita 🙂
Chitra Jagadish
Love coconut chutney...looks delicious. ...
CHCooks
Thank you Chitra 🙂
MyCulinarySaga
Classic 🙂
CHCooks
🙂 🙂
Vajeea
I have never tried coconut chutney but I have noticed that its a very popular thing in Indian cuisine! I feel like its time to try it!
CHCooks
Do try it out Vajeea 🙂
Osyth
If I only had coconut to eat for the rest of my life, I would die happy but this looks like a step nearer to heaven and I will add it to my list of must-makes which is already stretching out of the door as a result of following your blog!
CHCooks
hahahaha 🙂 🙂 Sure! Hope you get to try all the recipes soon 🙂
Osyth
I'm finding my feet in the New World having arrived from France for an extended period just before New Year. The exciting news is that my blogging friend Pan has pointed me to the most wonderful grocery store and my husbands colleague Kim has ordered me to visit what he says is a real spice market a few miles east of here. This should mean I can gather ingredients and get started! In France incidentally, I live in the middle of no-where so I have to improvise ....
CHCooks
I can so understand your trouble over finding all these spices, especially in a new place 🙂 Also, improvisation is good. Isnt that how great recipes are discovered?! 🙂
Osyth
My husband says I am an experimentalist which is his highest compliment since as a scientist that is what he is too!
CHCooks
Nice 🙂
Jo
Ahem ahem.. One of my few dishes which turns out edible.. 😉
Will try adding tamarind next time. And jeera for tempering too.. 🙂
And ohh.. What a click CH... Super!
CHCooks
Thanks a lot Jo. Actually while clicking I was so unhappy as there was no enough light but surprising found the photos good 🙂
Rose @ Nish Kitchen
This chutney is a regular in my household. But adding tamarind pulp is pretty new to me. Will try this version next time! Lovely pics!
CHCooks
Thanks Rose 🙂
Traditionally Modern Food
Nothing can beat this..my fav chutney.. Ur version with tamring sounds intersting
CHCooks
Thanks Vidya.. oh yes, this is classic chutney 🙂
kushigalu
Love this version of coconut chutney. YUMMY!
CHCooks
Thanks dear 🙂
Lynz Real Cooking
This sounds so refreshing and delicious! love it!
CHCooks
It is! Thanks Lynn 🙂
Lynz Real Cooking
🙂 This is also very different which I like
CHCooks
Thanks Lynn 🙂
Lynz Real Cooking
🙂
lynne hoareau
This sounds truly amazing 🙂
CHCooks
Thank you Lynne 🙂