Coconut Chutney Recipe | Thengai Chutney Recipe | Nariyal Chutney
Coconut Chutney is a popular south indian condiment which is served during breakfast with idli, dosa, pongal and vada. Learn how to make different variation of the classic coconut chutney easily with my step by step guide to detailed recipe and pictures.
Ingredients
- 1 cup Fresh Coconut (grated, packed & measured)
- ¼ cup Roasted Gram Dal | Pori Kadalai | Pottu Kadalai
- 4 Green Chillies
- 2 cloves Garlic
- 1 inch Ginger
- Salt to taste
- Water as needed
For Seasoning:
- 1 tablespoon Coconut Oil
- 1 teaspoon Mustard Seeds
- 1 teaspoon Urad dal
- 1 sprig Curry Leaves
Instructions
- Take all ingredients in a blender and make it into a fine puree by adding some water.
- Pour that into a bowl and adjust the consistency with water.
- Make tempering, heat oil and crackle mustard, urad dal and curry leaves.
- Pour this over the chutney and mix well.
- Serve with idly or dosa.
Video
Notes
-
- Use fresh coconut when making coconut chutney. This results in the creamy and fragrant chutney.
- Use required amount of green chillies when making chutney.
- Garlic and ginger adds aroma so don't skip them.
- For tempering use coconut oil for aroma.
Nutrition
Nutrition Facts
Coconut Chutney Recipe | Thengai Chutney Recipe | Nariyal Chutney
Serving Size
1 servings
Amount per Serving
Calories
159
% Daily Value*
Fat
11
g
17
%
Saturated Fat
9
g
56
%
Polyunsaturated Fat
0.2
g
Monounsaturated Fat
1
g
Sodium
154
mg
7
%
Potassium
90
mg
3
%
Carbohydrates
15
g
5
%
Fiber
6
g
25
%
Sugar
3
g
3
%
Protein
3
g
6
%
Vitamin A
19
IU
0
%
Vitamin C
17
mg
21
%
Calcium
31
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.