An usual basic cocconut chutney accompanied with dosa, idilli, pongal, upma etc. It’s almost made every day I should say. 

Coconut Chutney / Thengai Chutney
If you live in a place where you can only get frozen coconut, add some medium hot water while grinding, it turns out much closer to the one made from fresh.

Coconut Chutney / Thengai Chutney (For Idli / Dosai / Pongal)
Prep time
Cook time
Total time
Serves: 2
  • Coconut - 4 tbsp
  • Green Chili - 3
  • Curry Leaves - 2 Strand
  • Roasted Channa dhal - 3 tbsp
  • Oil - little
  • Mustard - little
  • Split Urad Dhal - 1 tsp
  • Channa Dhal - 1 tsp
  • water - ¼ cup
  1. Add Coconut, Roasted Channa dhal, Green Chili , Garlic, a strand of Curry Leaves,Coriander Leaves in a Mixer Grinder and add water little by little and grind it to a thick paste. Add salt at the end and blend it for a sec. Pour this ground paste to a bowl.
  2. In a small pan take oil, when the oil is hot add mustard, Split Urad Dhal, Channa Dhal. When the mustard splutters, add an another strand of Curry Leaves. Mix this into the ground mix. Add water based on how watery you want.
  1. Add Ginger - 1 inch or Garlic - 1 or 2 pods based on how strong upi like the smell or Coriander Leaves - 2 tbsp to make variations.
  2. Adding more curry leaves enhances the taste.
  3. Use fresh grated coconut for best taste like hotel.
  4. Dry red chili can also be substituted if you are allergic to Green chili.

(*) This goes good with upma,  rava dosa,  uthapam,  ven pongal,  plain dosa and idili.