South Indian chutney variety
Thengai chutney is two popular condiments in South Indian cuisine that are used as a side dish or accompaniment for various dishes such as dosa, idli, vada, and more. It is popularly known as nariyal chutney in Hindi
Chose right coconut
Fresh or frozen coconut works best for the recipe. Avoid dry coconut or kopra.
Frozen coconut - tips to remember
If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or microwave oven. If you microwave coconut, cool then grind
Avoid adding excess water
Always add little water while grinding. Excess water might affect the chutney consistency. Coconut might not grind well if you add a lot of water.
Getti chutney
For hotel-style getti chutney avoid adding a lot of water. Add water little by little and grind a thick chutney.
Variations for thenga chutney
Add š„„red chilli instead of green š„„small onion and garlic while grinding š„„cumin seeds for tempering Coconut-based recipes in TMF chutney varietiesĀ
Ingredients
3/4 cup coconut 2 +1/2 tablespoon pottukadalai 1/4 teaspoon ginger 1 green chilli Required salt Water as required
To temper
1 teaspoon coconut oil 1/4 teaspoon mustard seeds 1 teaspoon urad dal Curry leaves few 1/4 teaspoon asafoetida
How to make coconut chutney with step-by-step pictures
First, If you are using frozen coconut, thaw them Add coconut, Pottukadalai, green chilli, ginger, required salt and little water to a mixie jar; grind well
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Furthermore, add water according to your prefered consistency and grind again
Add oil to a pan and heat
Furthermore add mustard seeds, urad dal, and curry leaves; splutter
Add asafoetida; mix well
Transfer to the chutney and serve
