Friday, January 12, 2018

Coconut Chutney | Thengai Chutney | Chutney Recipe

Coconut Chutney, the most common chutney made from coconut in South India. It goes well with all types of idli, dosa or even with pongal and upma too. Apart from the breakfast items, it's also taste great with the South Indian snacks like vada, bajji. It's such a versatile chutney and it has quite lot of variations in the making. Every household in Tamilnadu have their own recipe for making this chutney. 
In our home, we make this chutney in few variant and the recipe that i'm sharing today is the most common one that we used to prepare almost everyday. Yep, you read it right, still Amma makes this chutney at least once in a day. Before marriage, in our home, Amma use at least one whole coconut for our daily cooking for four member family. Yeah, we use coconut a lot in our cooking. When i moved to chennai for work, i literally amazed by the hostel sambar that was made without coconut (there are lot of things to amaze in that sambar like how can one make sambar this much watery??, is there any dal in it?? or any flavor??, there are so many, let's not talk about that right now 😏😏😏)
When making this chutney for idli, usually we add tamarind in it, but for dosa, we don't add it normally.  Since we make idli with the fresh batter and the dosa on the very next day, as the dosa batter already have enough sourness in it, we don't add tamarind in this chutney also, this is before refrigerator era at homes. But now a days, the batter won't get that much level of sour since we always keep it in refrigerator, so i add tamarind for coconut chutney irrespective of the main dish. In addition to that, we use garlic in coconut chutney, but i have seen some people use ginger in coconut chutney, so it's really up to you, which flavor you like, you can add that.

Coconut Chutney

Preparation Time : 5 mins | Cooking Time : 2 minsServes :
Recipe Category: Chutney | Recipe Cuisine: Indian
Ingredients
Grated Coconut - 1/2 cup(tightly packed)
Green chili - 1 or 2 
Tamarind - a small piece
Garlic - 1 pod
Salt - to water
Water - as required
To Temper
Sesame oil - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Pearl onion - 1 (finely chopped)

Procedure
Grate the coconut and add the coconut, chili, tamarind, garlic into the mixie jar along with required salt.First grind into coarse mixture, then add water and grind again into smooth paste.Pour the chutney into the bowl and temper the ingredients listed under "To Temper" and pour that into chutney.Mix it well and it's ready to serve.
Notes:

  • Adjust green chili as per your taste.
  • If you're in cold place, then the fat from the coconut easily separated when you grind, to avoid that, add luke warm water to grind. That's the one trick always helps me to get smooth chutney.
  • Sesame oil gives great flavor to the chutney.
  • In our family, while tempering for coconut chutney, we always add pearl onions, but if you're not used to that, you can skip that also.


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