COCONUT CHUTNEY RECIPE | THENGAI CHUTNEY – SIDE DISH FOR IDLI DOSA

Recently i got some mails from my readers to post No onion No garlic recipes. So i sorted those recipes from my recipe index and kept a separate tab ( please click the tab under my blog title) for quick reference...As i have very less number of No onion No Garlic recipes , i thought of sharing some simple and easy dishes for day-to-day cooking during this festival season. Let me start with this simple coconut chutney recipe which i make almost thrice in a week for idli/dosa.This is my basic coconut chutney recipe. I learnt this from my MIL. Its a very simple recipe and it tastes great with ginger flavor.My mom’s coconut chutney is completely different from this version. She adds small onions while tempering. My father loves that chutney a lot. Soon i’ll share that recipe.Refer the “Notes” section for tips to get white coconut chutney .Click here if u want to see my hotel style coconut chutney & red chutney recipes..

 

Coconut chutney recipe

White coconut chutney recipe - The best side dish for south Indian breakfast recipes.

Cuisine: Indian Category: Side dish Yields: Serves 2-3

Prep Time: 5 Minutes Cook Time: 3 Minutes Total Time: 8 Minutes

INGREDIENTS

To grind Grated coconut – 1/2cup Green chillies – 3-4 nos (if small add 4,else 2-3 would be enough) Ginger – 1 inch piece Fried gram dal /pottukadalai – 1/2 tsp Tamarind – 1pinch Salt and water – as needed To temper Cooking oil – 2 tsp Mustard seeds – 1/2 tsp Urad dal – 1 tsp Red chilli – 1 no (pinched) Curry leaves – few

METHOD

Scrape the white part of coconut and grind it along with chillies,fried gram dal,ginger, salt and water to make a smooth paste.Remove and transfer to a serving bowl. In a small tadka pan, temper the above said ingredients and add to the chutney.Mix well and serve with idli,dosa!

Note

Tips for getting white colored chutney DO’s: 1. Always use fresh grated coconut.. Do not grate the brown part.More coconut less pottukadalai/Fried gram  is also a must for white chutneys. 2. Less water for getti (thick )chutney, add only if its necessary to run your mixie. 3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well. 4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"? Don’ts: 1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly yuck, pale white color with oily look. 2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell. 3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse. 4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water for grinding chutneys. It comes out white & smooth without leaving oil. For variations,u can saute and add mint leaves or coriander leaves along with little turmeric powder and make super green chutney :)

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