Coconut Chutney | Thengai Chutney | Chutney for Idly/Dosa

Coconut chutney is a very common chutney most of us make on a day to day basis. Other than Tempering, this chutney doesn’t need any cooking. So easy and quick to make and also a great accompaniment for variety of South Indian food like Idli / Dosa / Upma / Bajji / Bonda etc.

In Restaurants, by default for any Dosa / Idli Varieties, there will a minimum of 4 accompaniments. We will have Sambar, Coconut Chutney, Green Coconut Chutney, Tomato Chutney and some times we have Idli Podi too. Sometimes, the sambar may be diluted or with a different taste that we are not that much fond of. Most of the times the restaurant Tomato Chutney are always so spicy. So my kids always depend on the coconut chutney. They call it as “White Chutney” and they want only that white chutney with dosa/idli and for me its always my lifesaver.

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Coconut Chutney | Thengai Chutney

1 Cup Grated Coconut
2 tbsp Roasted Gram Dal (Pottukadalai / Dhaliya)
3 Green Chili
Salt (As Needed)
1/8 tsp Tamarind Paste* (* We can use pinch of tamarind instead of paste)

For Tempering

2 tsp Coconut Oil
1 tsp Mustard Seeds
2 tsp Split Urad Dal
Few Curry Leaves
2 Red Chili

Take Grated Coconut, Green Chili, Salt, Tamarind Paste, Roasted Gram in a mixer jar and grind everything to a smooth paste
Heat oil in a pan. Add mustard seeds and allow it to sputter.
Add Split Urad Dal and fry till dal turns light brown. Then Add curry leaves and broken red chili. Switch off the flame
Add this tempering to the Coconut Chutney
Simple, Quick and tasty Coconut Chutney is ready to serve!

Instead of Green Chili, we can add red chili while grinding.
If we add mint and coriander leaves to this chutney, we will get yummy Coriander-Mint Chutney