Coconut Chutney / Thengai Chutney

This chutney absolutely needs no introduction.A versatile dip to go along with Dosas,idlis,medhu vada,upma,pongal and any south indian tiffin item. This is a must have as an accompaniment for the daily breakfast
There are a lot of variations that can be done to prepare this coconut chutney.Today's recipe is a very quick and simple recipe.
The other recipes of coconut chutney shall be posted soon.

Jain Version : Omit the ginger and follow the recipe as is.

Preparation time : 10 mins
Cooking time : Nil
Complexity : simple
Serves : 2-3

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to grind
1 cup fresh grated coconut
2-3 green chillies
2 tsp chutney dhall / fried gram /pottukadalai
small piece ginger (option)
salt as per taste

For tempering
1 tsp mustard seeds
1/2 tsp udad dhall
pinch of hing/asafoetida
1-2 dry red chilly

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  • Take all the ingredients mentioned under "to grind" in a mixie jar,
  • add about half cup of water and grind till you get a smooth paste.
  • If you like your chutney to be a little runny,adjust the water accordingly.
  • Heat a small pan with little oil and temper with mustard and udad dhall and add it to the ground chutney.