Coconut Chutney | Thengai Chutney

Ingredients:

Grated coconut – 1/2 cup
Green chillies – 2 to 3 (adjust spice according to your taste)
Roasted bengal gram/Pottu kadalai – 2 tsp
Ginger – 1 small piece
Salt – to taste

Tempering/Tadka:
Mustard seeds – 1 tsp
Curry leaves – few
Coconut oil – 1 tsp

Method:

1. In a mixer, grind together coconut, green chillies, bengal gram, ginger and salt adding little water to make a little coarse paste. Add water according to your required consistency and adjust the salt.

2. In a tadka pan, heat oil. Add mustard seeds. When crackling add the curry leaves and pour into chutney.

Serve with dosa/idli.

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