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.
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.