Coconut chutney with green chillies- Pachai Thengai chutney

This coconut chutney with green chillies is a simple side dish for all the tiffin varieties. This chutney should be ground using the freshest ingredients. For this chutney do not use refrigerated coconuts and green chillies. Before grinding the chutney, keep the green chillies in room temperature 1 hour ahead of time. In Tirunelveli, for this chutney we add a small piece of tamarind and a few small onions for tempering. It is a very good chutney to serve with idly, dosa, pongal, vada, baji and bonda.

Coconut chutney with green chillies|Thengai chutney|How to prepare Coconut chutney with step by step instructions|Chutney recipes

Coconut Chutney with green chillies recipe

Coconut Chutney

This coconut chutney is a simple side dish for all the tiffin varieties. This chutney should be ground using the freshest ingredients.

Prep time : 5 minutes
Cook time : 2 minutes
Serves : 3
Category : chutney
Author : Muthulakshmi Madhavakrishnan

Ingredients

half coconut or 3/4 cup grated coconuts
3 green chillies
small piece tamarind
4 small onions
few curry leaves
1/2 tsp mustard
1/2 tsp urid dal
few curry leaves
salt to taste
1 tbsp oil

Cooking Directions

Take a small chutney jar and add the soaked tamarind, required salt and green chillies. Grind the green chillies with little water. Next, add the grated coconuts and grind it with little water. Transfer the chutney to the bowl.
Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. When the onion turns golden brown, add it to the chutney and mix them well.

Coconut Chutney with step by step photos

Soak the tamarind with little water. Grate the coconuts finely. Chop the onions. Wash the green chillies.

Take a small chutney jar and add the soaked tamarind, required salt and green chillies. For chutneys use the rock salt. Grind the green chillies with little water.Next, add the grated coconuts and grind it with little water.

Transfer the chutney to the bowl. Rinse the mixer jar with little water and add it to the chutney. Heat oil in a pan and add the mustard and urid dal. Allow them to crackle and add the chopped onions and curry leaves. When the onion turns golden brown, add it to the chutney and mix them well.

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