31 Jan 2014

Coconut Chutney Recipe / Thenga Chutney Recipe

This is by far the most popular chutney recipe in South India. This is an easy chutney to make and very useful for early morning rush cooking. There are many variations to this recipe but here I have given the basic coconut chutney recipe.

Coconut Chutney

Preparation time 5 mins | Serves 2

  • Coconut - 1/2 cup grated or chopped into tiny pieces
  • Pottu kadalai (roasted bengal gram) - 1/4 cup 
  • Green chillies - 2
  • Garlic pods - 2
  • Tamarind - a tiny piece
  • Salt - to taste
To Temper
  • Oil - 2 tsp
  • Mustard seeds - 1/4 tsp
  • Urad dal - 1/8th tsp
  • Curry leaves - 5
  • Hing - 1 pinch
Coconut Chutney

1. Chop the coconut and transfer to a blender. 
2. Add the pottu kadalai, green chillies, garlic, tamarind and salt to the blender.

3. Add enough water and blend to a fine smooth paste like consistency.
4. Heat oil n a small tadka pan. Add oil, mustard seeds and urad dal.

5. Once the mustard seeds splutter add the curry leaves and hing.
6. Pour this over the chutney and mix well. Adjust salt.

Goes well with idli, dosai, khichidi and vadai. On this particular day, we had it with Ragi Idli.

Coconut Chutney

1. Adjust green chillies as per your taste.
2. You can even add a small piece of ginger.
3. I sometimes add little coriander leaves too which makes a tasty coriander coconut chutney.

Until next time,
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  1. Nice and well prepared chutney.Would love to have it with some dosa right away


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