Thengai Chutney

Description

Coconut Chutney can be made in numerous ways, this is the simplest version. The colour of the chutney changes depending on the ingredients used. With Split roasted gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look pale white. Mostly this variety is served with Bondas and Bhajis.
Ingredients
1 cup Fresh grated coconut
½ cup Split roasted gram/pottukadalai
4 nos Green chili (small)
¼ tsp Salt (or to taste)
1 tsp Oil
¼ tsp Mustard seeds
¼ tsp Split black gram (ullundu)
1 no Dry red chili
8 nos Curry leaves

Instructions

 

 

 

Grind grated coconut, split roasted gram and green chili with salt and little water to thick paste. Transfer the content to a bowl and adjust the thickness by diluting with water. Heat oil in a small pan and splutter mustard, dry red chili, split black gram and curry leaves. Add this tempering to the chutney and mix. Serve with hot Bhajis or any breakfast item.

 

 

 

Notes

Other variations

Adding asafoetida is optional for any method.

Coconut + Pottukadalai + Green Chili + Tamarind = Chettinad Coconut Chutney

Coconut + Pottukadali + Red chili = Coconut Kaara Chutney

Coconut + Green chili + 1 tsp Pottukadali + Ginger = Coconut Chutney

Thickness of the chutney can be adjusted with water.

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