Coconut chutney


Preparation info

  • Difficulty


  • Serves


Appears in

The Complete Indian Regional Cookbook: 300 Classic Recipes from the Great Regions of India

The Complete Indian Regional Cookbook

By Mridula Baljekar

Published 2017

  • About

In traditional Tamil Nadu style, this chutney, Thengai Thuvaiyal, is fiery hot. Through the pungency of the heat, you can savour the wonderful flavour and mellow taste of the chillies, with the sweet undertone of coconut and the distinctive tang of tamarind. A real explosion of flavours in your mouth!


  • 75 g/3 oz/1 cup desiccated (dry unsweetened shredded) coconut
  • 1–2 fresh green chillies, chopped (deseeded if preferred)
  • 2.5 ml/½ tsp salt, or to taste
  • 2.5 ml/½ tsp sugar
  • 15 ml/1 tbsp natural (plain) yogurt
  • 1 cm/½ in piece of fresh root ginger, roughly chopped
  • 22.5 ml/½ tbsp tamarind juice or lime juice
  • 15 ml/1 tbsp sunflower oil or light olive oil
  • 2.5 ml/½ tsp black mustard seeds
  • 6–8 curry leaves
  • 1 dried red chilli, chopped


  1. Put the coconut in a bowl and pour in enough boiling water to just cover it. Set aside for 15–20 minutes.

  2. Transfer the coconut to a blender and add the chillies, salt, sugar, yogurt, ginger and tamarind or lime juice. Blend until the ingredients are mixed to a smooth purée, then transfer to a serving bowl.

  3. Heat the oil in a small wok or a steel ladle over a medium heat. When hot, but not smoking, add the mustard seeds, followed by the curry leaves and red chilli.

  4. Allow the seeds to crackle and the chilli to blacken slightly, then switch off the heat. Pour the entire mixture over the chutney. Mix well and serve at room temperature.

Per portion Energy 133kcal/548kJ; Protein 1.9g; Carbohydrate 4.1g, of which sugars 2g; Fat 12.3g, of which saturates 8.4g; Cholesterol 0mg; Calcium 20mg; Fibre 2.1g; Sodium 9mg.