Thengai Chutney

Coconut Chutney

Preparation info
  • Makes

    1½ cups

    • Difficulty


    • Ready in

      5 min

Appears in
Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot

By Rinku Bhattacharya

Published 2018

  • About

Coconut Chutney is another South Indian classic. These days with the availability of frozen coconut it is much easier to make. Coconut Chutney can be served along with or instead of Savory Tomato Onion Chutney.


  • 1 cup fresh or frozen grated coconut
  • 1-inch piece ginger, peeled


  1. Place the coconut, ginger, green chilies, peanuts, yogurt, and salt in a blender and blend until smooth. Place in a mixing bowl.
  2. Heat the oil in a small skillet and add the mustard seeds and wait until they crackle. Stir in the dried red chilies and asafoetida. Mix into the chutney.
  3. Store chutney in an airtight container in the refrigerator for up to 1 w