Coconut Chutney / Thengai Chutney – Restaurant Style
1 Cup of grated Coconut
2 Tbsp of Pottukadalai or roasted Bengal gram
2-3 Green chillies (adjust as per your taste)
1 Tsp Lemon juice
3/4 Tsp of Salt
2 Tsp of oil
1/4 Tsp of Musard seeds
1/4 Tsp of Ulutham paruppu or Urad dal
5-6 Curry leaves
1 Red chilli
1/4 Tsp Asfoetida or Hing
- Grind the coconut, pottukadalai, green chillies, and salt with enough water into a smooth chutney base.You can make the consistency as loose or as thick as you prefer. We prefer chutney on the thicker side.
- Heat the oil in a tadka pan and add the mustard seeds. When they pop, add the urad dal and fry until golden, followed by the hing, curry leaves and Red chilli. Remove from fire add this into the prepared chutney.
- Mix well. Adjust salt if you need to.