HOW TO MAKE COCONUT CHUTNEY RECIPE (HOTEL STYLE)

HOW TO MAKE COCONUT CHUTNEY RECIPE (HOTEL STYLE)

Coconut chutney / Thengai Chutney is a popular and easy to make south Indian condiment that goes well with all Indian breakfast dishes like idly, dosa, pongal, paniyaram, and kollukattai.  This is my mom (amma) recipe she makes the best hotel style coconut chutney at home. You can make a lot of variations like onion coconut chutney or mint coconut chutney or peanut coconut chutney or coriander coconut chutney. I  love thengai chutney because of its strong coconut flavor.  I also add roasted gram, garlic, ginger, tamarind and green chilly. Though it tastes good after grinding. The tempering with mustard seeds, urad dal, asafoetida and curry leaves makes the chutney more flavorful and tasty. Coconut chutney can be made with frozen or fresh coconut. Do not use dry dessicated coconut.

You can make two ways of coconut chutney, one is thick version called Getti Chutney while other is thin version and here is the recipe.

Also check my other chutney recipes

How to make coconut chutney recipe (hotel style)

HOW TO MAKE COCONUT CHUTNEY RECIPE (HOTEL STYLE)
 
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Coconut chutney / Thengai Chutney is a simple and quick to make flavorful chutney that goes well with idly or dosa or paniyaram or pongal.
Author:
Recipe type: chutney
Cuisine: Indian
Serves: 2

Ingredients
  • ½ cup of Coconut (grated), I used frozen coconut
  • Handful of Roasted Gram (Pottukadalai)
  • 2 Green Chilly
  • 1 Garlic Clove (big)
  • Small Piece of Ginger
  • Pinch of Tamarind
  • Salt to taste
  • To Temper
  • 2 Tsp of Oil (Gingelly Oil)
  • 1 Tsp of Mustard
  • 1 Tsp of Urad Dal
  • Pinch of Asafoetida
  • Few Curry Leaves

Instructions
  1. In a blender, add coconut, green chilly, garlic, ginger, roasted gram, tamarind, salt and water. Grind it to a smooth paste. (Add water depends on what consistency you want). Transfer this chutney to a bowl.
  2. Heat a pan with oil, add mustard seeds, urad dal, asafoetida and curry leaves, after it pops up, give a swirl and immediately pour the tempering on to the chutney. Mix it well and serve the chutney with idly or dosa or paniyaram or pongal.

Notes
Make thin or thick chutney as per your preference by adjusting water.
Adjust the number of green chilly according to your taste.
You can temper with red chilly for more flavorful chutney.
You can make lot of variations by adding coriander leaves or mint leaves or peanuts or onions.
Add less amount of tamarind otherwise it reduces the spicy taste of chilly.
If you don’t like garlic, just add ginger alone.

thengai chutney

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Easy Paruppu Thogayal Recipe / No coconut dal Chutney

easy paruppu THogayal recipe

Paruppu Thogayal / paruppu thuvaiyal / dal chutney without coconut is a very simple and delicious side dish that you can make a quick-lunch with rasam and appalam. Rasam and paruppu thuvaiyal is a yummy combo, everyone likes it, my favourite too. This is my mom’s recipe, I love to eat this thuvaiyal with white rice, ghee and appalam. This easy paruppu thogayal recipe has no coconut in it, if you want you can add it. Try this you will love it.

How to make Paruppu Thogayal Recipe

Easy Paruppu Thogayal Recipe / No coconut dal Chutney
 
Prep time

Cook time

Total time

 

Easy paruppu thogayal recipe / dal chutney without coconut is a simple and delicious dish goes well with rasam rice and appalam.
Author:
Recipe type: Chutney
Cuisine: Indian
Serves: 2

Ingredients
  • ¼ Cup of Toor Dal
  • 2 Red Chilly
  • ¼ Tsp of Black Pepper
  • 1 Small Garlic
  • Pinch of Asafoetida
  • Salt to taste
  • 2 Tsp of Oil

Instructions
  1. Heat oil in a pan, roast the toor dal till it turns golden brown. Keep it aside.
  2. In the same pan, add oil, red chilly, garlic, black pepper and asafoetida, fry them till it turns slight brown colour.
  3. Allow it to cool for 10 mins. Grind it with water and salt to a chutney consistency.
  4. Serve with rasam rice and hot appalam.

Notes
If you want coconut, you can add it.
If you dont like garlic, just skip it.

no coconut toor dal chutney

 

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Spicy Onion Garlic Chutney Recipe / Vengaya Chutney

spicy onion garlic chutney recipe

 

I love to try different chutney recipes for idly or dosa. This spicy onion garlic chutney recipe is very simple to make and it tastes yum. Nothing can beat spicy chutney with hot idly and dosa. I already posted garlic chutney, small onion chutney. I got this onion garlic recipe from my friend and tried it yesterday,  it was so good with samai idly. I really like onion and garlic combo. You can try this chutney without coconut too. If you are onion lover, then you will like this chutney.

How to make Spicy Onion Garlic Chutney Recipe

Ingredients for Onion Garlic Chutney

  • 1 Big Red Onion
  • 4-5 Red Chilies
  • 5 Garlic Cloves
  • Pinch of Tamarind
  • 1.5 Tbsp of Coconut
  • Pinch of Asafoetida
  • Salt to taste
  • 2 Tsp of Oil

 

To Temper

  • 2 Tsp of Oil
  • 1 Tsp of Mustard Seeds
  • 1 Tsp of Urad Dal
  • Curry Leaves

 

Method for Onion Garlic Chutney

  • Heat oil in a pan, when it is hot, add red chilies, garlic, saute this for a min.
  • Add onion and salt, saute this until it turns golden brown colour.
  • Add asafoetida, tamarind and coconut, fry this for a min and turn it off.
  • Cool it for 10 mins and grind it in a blender to a smooth paste along with water. Transfer this to a bowl.
  • Heat a pan with oil, when it is hot, add mustard seeds, urad dal and curry leaves, when it is pops up. Transfer the tempering to a bowl, mix well with spoon.
  • Yummy onion garlic chutney is ready to serve.

 

Tips

  • Adjust the no of red chilly according to your taste.
  • You can use small onion instead of big onion.

 

vengaya poondu chutney

 

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