Coconut chutney ( thengai chutney in Tamil) is the most popular South Indian Chutney recipes. Today I have shared a basic white coconut chutney recipe without chana dal / pottukadalai, onion and garlic. But I have used ginger for flavor. I have also given some tips to make the coconut chutney white in color. Hope its useful for beginners. Recently I got some mails from my readers to post No onion No garlic recipes.
As I have very less number of No onion No Garlic recipes, I thought of sharing some simple and easy dishes for day-to-day cooking during this festival season. Let me start with this simple South Indian, Tamil nadu style coconut chutney recipe without roasted chana dal which I make almost thrice in a week for idli/dosa. I learnt this recipe from my MIL. Its a very simple thengai chutney recipe and it tastes great with ginger flavor.
My mom’s coconut chutney is completely different from this version. She adds small onions while tempering. My father loves that chutney a lot. Coconut chutney is prepared in various ways in Indian states of Tamil nadu, Kerala, Karnataka and Andhra pradesh. I have shared many variations in my 15+ coconut chutney recipes collection post. Please check it out if interested. Refer the “Notes” section for tips to get white coconut chutney.
Click here if you want to see my hotel style coconut chutney and red chutney recipes and a video here.
Coconut chutney recipe
Equipment
Ingredients
To grind coconut chutney
- ½ cup Grated coconut
- 2 to 3 Green chilli (if small add 4 ,else 2 -3 would be enough)
- 1 inch Ginger
- Tamarind a pinch
- Salt and water as needed
To temper
- 2 tsp Cooking oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- 1 pinch Red chilli (pinched)
- Curry leaves few
Instructions
- Scrape the white part of coconut and grind it along with chillies, ginger, tamarind, salt and water to make a smooth paste. Remove and transfer to a serving bowl.
- In a small tadka pan, heat oil and splutter mustard seeds. Add urad dal, red chilli and curry leaves. Add to the chutney. Mix well and serve with idli, dosa!
Video
Notes
- Always use freshly grated coconut. Do not grate the brown part. More coconut and less pottukadalai/Fried gram is also a must for white chutneys.
- Add less water for getti (thick) chutney, add the quantity necessary to run your mixie.
- Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.
- Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question “Why my coconut chutney looks green”?
- Ready made flakes or desiccated flakes or frozen grated coconut will work but don’t except taste and color. Mostly pale white color with oily look.
- No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.
- Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
- Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.
- In cold places, coconut leaves oil while grinding chutneys. To avoid this, use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil. For variations, you can saute and add mint leaves or coriander leaves along with little turmeric powder and make super green chutney.
Try this Tamil nadu style Coconut chutney recipe without onion, garlic and roasted chana dal. You will love it !
Coconut chutney is something main item for me ! idly and dosai are side dish ! :D i love this chutney much !
delicious authentic chutney! :)
a gr8 accompaniment with hot idli's :)
simple and ur clicks makes it appetizing…cute writing on the scoop spoon…
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Delicious chutney.. My all time favorite..
omg fabulous captures :) and coconut chutney looks super yummy dear :) My fav side for idli dosa !!
So many recipes for this coconut chutney, I usually dont add tamarind to this one.. would like to try it though.. nice pictures
One of my favourite chutney, looks so yummy.
my all time fav chutney…looks super good…
Clicks were amazing
Tried during my travelling .Simply superb.Yummy.
Thanks a lot Nithya Ravi :)
hi your idea to make idly was nice i got so thank u very much
thanks for ur tips
Hi,
How to make sure that coconut chutney lasts longer through out the day.I making it in the large quantities for an event, around 300 plates of Idlys?
Hi coconut chutney stays good maximum for 3 to 4 hours depending on the weather. So its better to refrigerate without seasoning.Never use your hands or touch the chutney. Just an hour before serving take out the chutney, season it and serve.Hope this helps.Thanks
Just came across your recipe. Your recipe on the coconut chutney looks delicious. Thanks for sharing!