Breakfast - Coconut chutney recipe south indian

Author: Jean Shuler

This recipe post shares 8 different kinds of coconut chutney recipes to accompany most snacks & south Indian breakfasts like idli, dosa, vada & pongal. South Indian Coconut Chutney (Thengai Chutney) is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal.

Coconut Chutney Recipe (8 Variations)
Coconut Chutney Recipe
Coconut Chutney Recipe (Nariyal Chutney)
South Indian Coconut Chutney Recipe (Thengai Chutney)

Coconut Chutney Recipe (8 Variations)

Coconut chutney is a condiment made with fresh coconut, dal, chilies & spices. This recipe post shares 8 different kinds of coconut chutney recipes to accompany most snacks & south Indian breakfasts like idli, dosa, vada & pongal.
Provided by: Swasthi
Total time: 7 minutes
Cook time: 2 minutes
Prep time: 5 minutes
Yields: 3 servings
Cuisine: South Indian
Number of ingredients: 14

Ingredients:

¾ cup grated coconut ((fresh or frozen) or ¼ cup chopped)
1½ to 2 tablespoons fried gram ((or chana dal or peanuts))
⅛ inch ginger piece ((or 1 garlic clove))
2 green chilies ((adjust to taste) or red chilies)
¼ teaspoon salt ((adjust to taste))
½ teaspoon cumin seeds (or jeera)
¼ to ⅓ cup water ((use as needed))
¼ cup coriander leaves (or 10 to 12 mint leaves (optional))
lemon juice (or little tamarind soaked in hot water (optional))
1 teaspoon oil
1 red chili (broken )
1 sprig curry leaves
¼ teaspoon mustard (or rai)
1 pinch hing (or asafoetida)

Nutrition:

How to cook:

Add coconut, ginger or garlic, cumin, green chilies,salt & fried gram to a blender or chutney jar.
If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.
Cool all the ingredients and add them to the jar.
Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.
Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney.
Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.
Optional - Tempering Coconut Chutney
Heat a pan with 1 teaspoon oil. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal & it is optional.)
Soon they will crackle, then add broken red chili and curry leaves.
When the curry leaves turn crisp, add hing and pour this over the coconut chutney.
Serve coconut chutney with dosa, idli, vada or pongal.

Notes: Idli chutney recipe | How to make chutney for dosa, idli, Ingredients for chutney for idli dosa ; ½ cup coconut fresh, grated or chopped ; 2 tbsp fried gram or roasted chana dal or peanuts ; ½ tsp cumin or

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south indian coconut chutney recipe thengai chutney coconut chutney recipe south indian coconut chutney recipe nariyal chutney south indian coconut chutney recipe thengai

Coconut Chutney for Idli, Dosa, Vada, Upma, Appam, etc

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Coconut Chutney Recipe

Coconut chutney is a side dish that is served with idli, dosa, vada and pongal. This coconut chutney recipe is an easy and simple recipe versatile enough to go with any Indian snack.
Provided by: Dassana Amit
Total time: 15 minutes
Cook time: 3 minutes
Prep time: 12 minutes
Yields: 3 servings
Cuisine: South Indian,Tamil Nadu
Number of ingredients: 13

Ingredients:

½ cup fresh grated coconut ((tightly packed) or ½ cup desiccated coconut)
2 tablespoons roasted chana dal (- optional)
1 or 2 green chilies (or ½ teaspoon chopped green chillies or serrano or anaheim pepper )
½ inch ginger (- optional, you can also add 1 to 2 small garlic cloves)
salt (as per taste)
3 to 4 tablespoons water (or add as required - for grinding )
½ teaspoon mustard seeds
½ teaspoon urad dal ((split and husked black gram))
½ teaspoon cumin seeds (- optional)
9 to 10 curry leaves (or 1 sprig of curry leaves)
1 pinch asafoetida ((hing))
1 dry red chili (- broken and seeds removed)
½ tablespoon oil (- sesame or peanut or coconut or sunflower oil or any neutral oil)

Nutrition:

How to cook:

Grinding Ingredients
Take the freshly grated coconut in a chutney grinder jar or a small grinder jar.
Then add the green chili and ginger.
Next add the roasted chana dal. Also add salt as per taste. Add 3 to 4 tablespoons water.
Grind to a smooth consistency. If unable to grind or the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Remove the chutney in a heatproof bowl like a steel bowl or a pyrex bowl.
Tempering
Heat oil in a small pan. Add the mustard seeds.
When the mustard seeds begin to splutter, add the cumin seeds and urad dal. Fry till the urad dal starts to become golden and aromatic.
Then add the curry leaves, red chili and asafoetida.
Fry for a couple of seconds till the curry leaves become crisp and the red chillies change color making sure that the curry leaves and chilies do not get burnt.
Switch off the heat and immediately pour the tempering on the chutney in the bowl.
Mix the tempering mixture very well.
Serve coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.

Notes: Coconut Chutney Recipe, Making south Indian coconut chutney for dosa and idli is very simple; just blend fresh coconut with chillies, curd and ginger and mix tempered mustard seeds

Coconut Chutney Recipe (Nariyal Chutney)

Coconut Chutney (Nariyal Chutney) made with fresh coconut, fried gram, green chilies, and tempered with mustard seeds, lentils, and curry leaves is one of the popular and must accompaniments for many South Indian dishes like Idli, Dosa, Paniyaram, etc.
Provided by: Bhavana Patil
Total time: 12 minutes
Cook time: 2 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: South Indian
Number of ingredients: 13

Ingredients:

1 cup shredded coconut (tightly packed, (fresh or frozen), (or 1 cup desiccated coconut))
2 tablespoons roasted chana dal ((dalia/fried gram/putani))
1-2 green chili
1/2 inch ginger ((or 1-2 garlic cloves))
little tamarind ((or lemon juice))
salt (to taste)
1/2-3/4 cup water (or use as needed)
2 teaspoons oil
1/2 teaspoon mustard seeds
1 dry red chili
1/2 teaspoon urad dal
1 stalk curry leaves
a pinch asafoetida (hing)

Nutrition:

How to cook:

Add fresh coconut, green chilies, ginger, tamarind, salt, and water into a mixi jar. Blend to a smooth paste. Add extra water as needed to get the desired consistency.
For Tempering: Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown.
Then add curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.

Notes: Coconut Chutney - Cook With Manali, Ingredients · 1.5 cups grated coconut 190 grams, use fresh coconut · 1-2 green chilies roughly chopped, adjust to taste · 1 inch ginger roughly

South Indian Coconut Chutney Recipe (Thengai Chutney)

South Indian Coconut Chutney (Thengai Chutney) is a South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.
Provided by: Neha Mathur
Total time: 15 minutes
Cook time: 5 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: Indian
Number of ingredients: 13

Ingredients:

1 cup grated fresh coconut
1/4 cup roasted Bengal gram (bhuna chana) (or roasted peanuts)
2 tablespoons plain yogurt (dahi, curd)
1 teaspoon chopped green chilies (adjust according to your taste)
1/2 inch piece of ginger (chopped)
2 teaspoons tamarind paste
1/2 teaspoon salt (or to taste)
1 tablespoon vegetable oil (or any other oil)
1/2 teaspoon black mustard seeds
1 teaspoon split and husked black lentil (white urad dal)
1-2 whole dry red chilies (stalks removed and broken into 2-3 pieces)
10-12 curry leaves
1/4 teaspoon asafetida (hing)

Nutrition:

How to cook:

Make The Chutney
Add all the ingredients to make the chutney in a blender along with 1/2 cup of water.
Blend for 2-3 minutes or until smooth.
Scrape the sides of the blender a few times while blending.
Add some more water if the chutney is thick for your liking.
Check for salt and add more if needed.
Transfer the chutney to the serving bowl.
Temper The Chutney
Heat oil in a small skillet over medium-high heat.
Once the oil is hot, add mustard seeds and urad dal and fry until the dal turns brown (40-60 seconds). Keep stirring while frying.
Add broken whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
Pour the tempering over the chutney and mix well.
Tip - You can save some tempering for the garnishing.
Serve the chutney at room temperature.

Notes: Coconut Chutney ( Idlis and Dosas), 6 varieties, thangai chutney, For Coconut Chutney 1 cup grated coconut 2 small green chillies , chopped 1 tsp grated ginger (adrak) 1 tbsp roasted chana dal (daria) · salt to