Coconut chutney/ Thenga chutney

Today’s recipe is a very simple one which all of you might be familiar of – coconut chutney.  There is nothing new about this recipe and is a very big recipe to boast about.  But since I have shared the recipe of pesarattu, pongal and also I am sharing many South Indian recipes, I thought of sharing this recipe also.  Coconut chutney has a very important place in South Indian breakfast.  It is served as a side dish with most of the South Indian breakfast items like idli, dosa, pesarattu, pongal, and so on. There are various chutney’s available in South Indian cuisine like coriander chutney, ridge gourd chutney, carrot chutney, onion tomato chutney and so on. Each one is tasty in its own way.  Now to the recipe..



Ingredients required

For grinding

coconut (scraped)  -1 cup

roasted channa dal – 2 tablespoon

green chilly – 1

ginger  – 1 piece

salt – to taste

For seasoning

mustard seeds – 1/2 teaspoon

curry leaves – few

dry red chilly – 1 (broken)

urud dal – 1 teaspoon

oil  – 1 tablespoon


1.  Add all the ingredients given under the heading “for grinding” into a mixer jar and grind it to a smooth paste.  Add little water whenever necessary.

coconut chutney


2.  Heat oil in a pan.  Add mustard seeds and wait for it to splutter.  Then add urud dal and saute till color changes.  Now add dry red chilly and curry leaves.  Saute for a second and turn off the stove.


3.  Immediately pour the tempering on the chutney.

4.  Mix it well and serve with idli, dosa or pongal.

thenga chutney