Thengai Chutney

Name: Thengai Chutney
Prep time: 4 min
Cook time: 1 min
Total time: 5 min
Yield: Makes 1½ cups
Cuisine: Indian
Ingredients: 1 cup fresh or frozen grated coconut; 1-inch piece ginger, peeled; 3 green chilies; ¼ cup blanched unsalted peanuts; 1 cup plain yogurt; 1 teaspoon salt; 1 tablespoon oil; 1 teaspoon mustard seeds; 1 or 2 whole dried red chilies; ¼ teaspoon asafoetida

Coconut Chutney

Preparation info

Makes
1½ cups

Difficulty
Easy
Ready in
5 min

Appears in

Instant Indian

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.

Ingredients

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

Asia
India
Side dish
Gluten-free
Vegetarian

Method

Place the coconut, ginger, green chilies, peanuts, yogurt, and salt in a blender and blend until smooth. Place in a mixing bowl.
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.
Store chutney in an airtight container in the refrigerator for up to 1 w