Recipe type: chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2
Coconut chutney / Thengai Chutney is a simple and quick to make flavorful chutney that goes well with idly or dosa or paniyaram or pongal.
  • 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
  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.
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.
Recipe by FoodyBuddy at