Coconut Chutney is one of the easiest chutneys to make. This thengai chutney or kobbari pachadi is one of the staples and the most common side dishes to be served with breakfast, dinner or evening tiffin across South Indian homes & hotels.
This coconut chutney is served as a side dish and goes well with idli, dosa, medhu vada, rava upma & ven pongal.
Most often, coconut chutney is also served along with an array of other chutneys and tiffin sambar while serving.
Each and every household & hotel establishments have their own method of making coconut chutney.
I’m sharing how I make coconut chutney in my home that I serve not only for breakfast but also for evening tiffin varieties like pakodas and bajjis.
Ingredients
Coconut: Use fresh coconut for the perfect and fresh-tasting chutney. Do not use the coconut that has become dry after sitting in the fridge for a while.
Fried gram dal: This is called either chutney dal or pottukadalai. Instead of this, you can also use nuts like walnut or almonds. This also adds more volume to the chutney.
Green chillies: Adds the heat to the chutney that you can adjust based on your spice level.
Garlic: This is added raw while grinding the chutney for that unique taste. You should not sauté this oil. You should also not add more than the specified quantity.
Ginger: This also adds more flavour to the chutney. Ginger is optional, and adding it helps indigestion.
Tempering: Mustard seeds and curry leaves are added to oil for tempering and added to the chutney before serving.
Instructions
To make coconut chutney,
Heat a pan with oil and add broken green chillies.
Sauté till the chillies blister slightly and the skin becomes pale.
To a mixie jar add freshly grated coconut or coconut that has been chopped into small chunks.
Add fried gram dal or nuts.
Add sautéed green chillies.
Add garlic & ginger (if using).
Add salt and 2 to 3 tablespoon water.
Grind to a smooth paste. Transfer to a serving bowl.
In a tempering pan, heat oil & season with mustard seeds & curry leaves. Pour over chutney & mix well.
Coconut chutney is ready to be served.
Recipe Notes
The coconut has to be fresh to get the perfect taste.
Do not add more garlic, as the flavour of the chutney will change drastically.
Do not sauté the garlic in oil and use it raw to get that unique, perfect taste.
Adjust the quantity of the green chillies as per your spice requirement.
You can also add a small piece of tamarind if you wish to add sourness to the chutney.
If you are fasting & wish to make it a no onion no garlic chutney, then skip adding garlic & use ginger and tamarind in its place.
Nutrition Profile
This recipe is
- Dairy-Free
- Egg-Free
- Gluten-Free
- High Fibre
- Nut Free
- Soy-Free
- Vegan
- Vegetarian
Related Recipes
see more Side Dish recipes for Idli & Dosa
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Recipe
Coconut Chutney - Thengai Chutney - Kobbari Pachadi
Ingredients
- ½ cup Coconut fresh
- 2 tablespoon Fried gram dal or Pottukadalai
- ½ inch Ginger piece optional
- 1 Garlic
- 4 Green chillies
- ½ teaspoon Oil
For tempering
- ½ teaspoon Mustard seeds
- 1 teaspoon Oil
- 1 sprig Curry leaves
Instructions
- Heat ½ teaspoon oil in a pan. Break the green chillies into halves and add them to the pan. Do not add it as a whole, as they may burst.
- Sauté till the skin of the green chillies gets blistered. Take care not to let the colour of the chillies change. Switch off the stove.
- To a mixie jar, add the coconut, fried gram dal, sautéed green chillies, garlic and salt.
- Add 2 to 3 tablespoon water and grind to a thick, smooth paste or chutney consistency.
- Transfer to a serving bowl and set this aside.
For tempering
- Heat a pan with oil. When it gets warm, add mustard seeds and wait for them to splutter.
- Add curry leaves and let them sizzle.
- Pour this tempering on top of the chutney & mix well.
- Serve this coconut chutney with hot idlis or dosa or medhu vadas.
Rajendra Deshmukh
Too good. Successful in my first attempt. Thank u Radhika. Will try the garlic tomato someday.
Anonymous
CHUTNEY LOOKS GOOD
maha
this is great combo for idlys n dosas..Loved the addition of garlic..looks yumm.
sangeeta
Hi Radhika...first time at Tickling Palette ...liked you recipes .
this chutny has been a favorite and now i know the exact measurements 🙂
Sushma Mallya
i love this chutney, nice recipe radhika...
jeyashrisuresh
we are a big fan of coconut chutney and i thanks for the recipe of the typical hotel chutney. i have never tried adding both and ginger and garlic in the same time
Deepti
hmmmmm ...I make it this way except for the garlic...Looks Great...
RAKS KITCHEN
I love garlic in coconut chutney very much, always add it in my chutney,goes well with idly indeed!
Smita
Nice recipe... Now I know how to make the chutney the way they make it in restaurant.
Reshmi Mahesh
There is an award for you...pls collect it from my blog..:)
Pushpa
Delicious coconut chutney.
Priya Sreeram
o my it looks hotel served, the addition of garlic is new to me- nice recipe !!
Chitra
Hi radhi, hotel chutney looks yummy with those soft idlies. I add 1 small onion along with this. Try , this also gives a restaurant style 🙂
Hari Chandana
Wow.. chutney looks really good and perfect.. thanks for visiting my blog :)<
Prathibha
Loved d addition of garlic..looks really yumm
SravsCulinaryConcepts
Thanks for following and appreciating my blog 🙂 U have nice collection of recipes !! Happy to follow u 🙂 this chutney looks perfect and delicious !!!
Reshmi Mahesh
Lovely Radhika..this is great cobi for dosas...
Swati Sapna
Hey, I maker this chutney at least twice a week to go with Dosas and Idlis 🙂 But I add a small amount of tamarind too to give it a hint of sweet/sourness. Sometimes I also use channa dal and urad dal along with the mustard seeds for tempering to give the chutney an extra crunch.