Coconut chutney South Indian, is a versatile chutney prepared with fresh coconut & pairs well with South Indian breakfast recipes like idli, dosa, pongal, upma, etc.
What is Coconut Chutney?
Well, call it coconut chutney, nariyal ki chutney (in Hindi), Thengai Chutney (in Tamil), Kobbari Pachadi (in Telugu) or simply as idli chutney, dosa chutney or just white chutney. Traditionally, coconut chutney is ground in a stone mortar and pestle (Ammikal in Tamil or Rubbu Rolu in Telugu). Even today, back home some of my extended family do prefer to still make it in the traditional way without using any mixer grinder.
Any south Indian breakfast is incomplete without coconut chutney as an accompaniment. Whether you are eating with idli, dosa, pongal, vada, or uttapam, unless you dunk every bite into a bowl of creamy coconut chutney, you don’t get the satisfaction. Coconut chutney is prepared using freshly grated fresh coconut, roasted chana dal and tamarind. It has a little sweet flavour along with few spices. Ginger and green chillies give a nice flavour punch to this chutney. This chutney is not only delicious, but also super healthy. Coconut contains considerable amount of minerals like manganese that takes care of our immune system and strengthens our bones and muscles. The antioxidant properties of coconut also make it a great source of overall health and wellness.
You will find countless versions of this very basic coconut chutney, but the basic recipe remains the same. Today, I am sharing the way I have been making this chutney for years now. This Coconut Chutney Is:
- Gluten Free
Can coconut chutney be frozen?
Yes, you can definitely freeze the coconut chutney in an airtight container or a freezer safe bag for up to a month. It also stays good when refrigerated for up to a week….But, nothing like a freshly made chutney!!
What to eat with Coconut Chutney South Indian?
You can serve this chutney with idli, dosa, pongal, vada, masala dosa, paniyaram, uttapam, upma, pesarattu…..it actually pairs well with most South Indian breakfasts. You can also use it as a spread in your sandwiches.
Steps to follow for
Coconut chutney South Indian:
This simple chutney just involves 2 steps – Grinding everything together & then tempering the chutney!!
1- Add all the ingredients in a mixer jar.
2- As you blend for about 1 minute, slowly add in up to 1/2 to 1 cup of water depending on your desired thickness. (Less water gives thicker chutney). Add salt as needed. Grind to a fine paste, you want the chutney to be smooth but not too thick or too runny. Transfer to a bowl and set side.
3- For the tempering/Tadka, heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies. Once lentils turn brown, add a pinch of Asafoetida and a few curry leaves and turn off the heat.
4- Pour the tempering over ground coconut chutney and serve with any South Indian breakfast like idli, dosa, pongal, vada, etc. Though the chutney tastes good even without seasoning but, I advise that you must temper it.
Coconut Chutney South Indian | Thengai Chutney for Dosa
- 1 cup Fresh Coconut grated
- 2 Tbsp Roasted Gram Dal Pottukadalai
- 1 Cm Tamarind Piece
- 3 Green Chillies roughly chopped
- 1/2 tsp Cumin Seeds
- 1 inch Ginger
- Salt to taste
- Water as required
- 1 Tbsp Oil
- 1/4 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Black Gram Urad Dal
- 2 Dry Red Chilies
- A pinch of Asafoetida
- Few Curry Leaves
- Add all the ingredients under the section “To Grind” in a mixer jar.
- As you blend for about 1 minute, slowly add in up to ½ to 1 cup of water depending on your desired thickness. (Less water gives thicker chutney).
- Add salt as needed. You want the chutney to be smooth but not too thick or too runny. Transfer to a bowl and leave to the side.
- Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, urad dal and dry red chillies.
- Once lentils turn brown, add A pinch of Asafoetida and a few curry leaves and turn off the heat.
- As mentioned, try your best to use fresh ingredients for this recipe.
- Adjust spice level with Green Chilies to suit your taste, but do not go overboard as this is supposed to be a white chutney!!
- For a green version of this chutney, add a handful of coriander or mint leaves to the coconut while grinding it.
- For a red version of this chutney, use dry red chillies instead of green. But, saute red chillies in a tsp oil before grinding.
- While grinding, add water to the chutney as per the consistency required.
- For the tangy flavour, you can add yoghurt instead of tamarind.
- Store this Chutney in a refrigerator if you want to serve it later. It lasts for about 2-3 days when refrigerated.
Many more to come!!…..STAY TUNED!!
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Use of coconut shells to represent the chutney looks really so beautiful I have also kept few shells to use like this. The chutney seems super tempting with just few simple steps…
Jagruti's Cooking Odyssey
The most loved South Indian chutney in my home, so easy, delicious and can’t imagine any South Indian meal without this humble chutney.
Simply loved this chutney. I’ll also make this on a same way by adding some jaggery to it. Yours look and sounds so yummy. Delicious dear and very versatile chutney too.
Beautiful clicks of coconut chutney. LOVE it with just about anything 🙂 But idli, dosa and khichdi almost feel incomplete without this yummy chutney.
One of the essentials of South Indian breakfast, love the freshly made one Padma, it tastes so good. Yes, many versions are made with a slight variation, nice clicks.
You made the simple and humble coconut chutney looks so glamourous. It’s a must chutney and almost goes well with everything.
The chutney looks super tempting and fab clicks as well.
Agree with Mayuri. Beautifully presented and the chutney looks very tempting through your lens. This is such an easy recipe and pairs well with lot of breakfast items.
Awesome clicks Padma, you make the chutney appear so tempting that I feel I could eat it on its own. Coconut chutney is so versatile as it’s enjoyed not only with dosa, idli, vada but also with dal bhajias.