Thenga Chutney | Coconut Chutney

Thenga Chutney (Coconut) is one accompaniment that goes superbly with many SouthIndian breakfast items.The sweet coconut mildly spiced by chillies is very easy to make.

Ingredient:

4 tblspn Coconut, freshly grated

2 Hari Mirch | Green Chillies

1/2 tspn Fried Gram Dal | Chutney Dal

1/2 tspn Rai | Mustard seeds

1/2 tspm Split Urad Dal

1 sprig Kadhi Patta | Curry leaves

1  Sukhi Lal Mirch | Dried Red Chilli

1/2 tspn Oil

To tatse Salt

Method:

• Grind the grated coconut, green chillies, fried gram dal and salt to a fine paste.
• Add very little water.
• Transfer this to a serving bowl.
• Prepare the tempering with rai, urad dal, curry leaves and the red chilli.
• Pour the tempering on top of the chutney and serve.

Thenga Cutney can be eaten along with dosa, uttappam, adai, idli, venpongal, upama, vada and bonda. Sometimes we even have this with fresh bread!

We have used:

1. Til Sona Oil - Sesame Oil

2. Tata Salt Lite

Share on Google Plus

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.