Thengai Chutney (South Indian Coconut Chutney)
Local name: தேங்காய் சட்னி
In short: Creamy white chutney of fresh coconut, green chili, ginger and roasted chana dal with a sizzling mustard seed tempering. The classic partner for idli and dosa. It takes about 13 min in total and makes 6 servings.
- Prep
- 10 min
- Cook
- 3 min
- Total
- 13 min
- Servings
- 6
- Difficulty
- Easy
- Calories
- 85 kcal
Coconut chutney is the cooling white side that goes with idli, dosa, vada and pongal across South India. Fresh coconut is ground with green chilies, ginger and roasted chana dal, which makes it creamy, then finished with a sizzling mustard seed and curry leaf tempering. It takes about ten minutes and is the most useful sauce to know for South Indian breakfasts. Make it fresh, and keep it cold.
Instructions
- If you are using desiccated coconut, soak it in warm water for 15 minutes and squeeze it dry. Thawed frozen coconut can go straight in.
- Put the coconut, chana dal, green chilies, ginger, salt and 60 ml water in a blender. Grind to a spoonable paste, adding up to 100 ml water a splash at a time to loosen it.
- Taste and add salt if needed, then spoon the chutney into a serving bowl.
- Heat the coconut oil in a small pan. Add the mustard seeds, and when they pop, add the dried chili, curry leaves and asafoetida for 10 seconds.
- Pour the sizzling tempering over the chutney, stir lightly just before serving and keep it cold.
Tips
- Fresh or frozen coconut gives the best flavor. Desiccated coconut works if you soak it first. For a red version, grind in 2 dried red chilies and a pea-sized piece of tamarind instead of the green chilies.
- No roasted chana dal? Use 1 tbsp roasted unsalted peanuts to get the same creamy body.
Questions and answers
How long does coconut chutney last?
Fresh coconut spoils quickly. Keep it refrigerated and use it within 2 days. In hot weather, finish it the same day. It can be frozen in cubes for a month without the tempering.
Why did my coconut chutney turn sour?
Coconut ferments fast at room temperature. Make it fresh, chill it, and add the tempering just before serving.
What do you serve coconut chutney with?
Idli, dosa, vada, upma and pongal are the usual partners. It also works as a cooling dip for spicy snacks.
How long does it take to make Thengai Chutney (South Indian Coconut Chutney)?
About 13 min in total: 10 min of preparation and 3 min of cooking.
How many calories are in Thengai Chutney (South Indian Coconut Chutney)?
About 85 kcal per serving, with 1 g of protein, 5 g of carbohydrates and 7 g of fat. These values are estimates.
Nutrition per serving
| Calories | 85 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 5 g |
| Fat | 7 g |
| Fiber | 3 g |
| Sugar | 1 g |
| Sodium | 200 mg |
Estimated values, calculated from the ingredients.
