Coconut chutney recipe | Thengai chutney | Nariyal chutney recipe | Kobbari chutney recipe

South Indian Coconut chutney recipe | Thengai chutney recipe | Nariyal chutney recipe | Kobbari chutney recipe | White coconut chutney | How to make coconut chutney with step by step photos, procedure, health benefits of coconut, coconut chutney calories, and nutritional facts.

Coconut chutney is a spicy condiment made from coconut, fried gram/roasted peanut, chili, ginger, and other spices. The ingredients are ground into a coarse paste and then tempered with oil, urad dal, hing, and curry leaves. It tastes mildly sweet and smells so aromatic. Thengai chutney is a popular South Indian accompaniment recipe prepared throughout India.

Thengai chutney goes well with almost all types of South Indian Tiffin recipes like Idli, dosa, uttapam, Pongal, appam, neer dosa, pesaratu, upma. Further, it can be relished with Indian deep-fried snacks like vada, bhaji, bonda, pakora, and so on. It is such an easy, tasty, and versatile side dish.

Coconut chutney can be made from fresh, frozen, or dried desiccated coconut as well. This is one of my favorite chutney as it tastes refreshing and authentic. It is an on-the-spot recipe that can be prepared within 5 mins. However, it demands a little time to extract the coconut meat from the coconut shell. So, to save time I usually prefer a frozen shredded coconut.

Chutney is nothing but an Indian-style dipping sauce. A spoonful of chutney is a must side dish for my breakfast, so I make different varieties of chutney at home. Apart from coconut chutney, I also relish tomato onion chutney, mint coriander chutney, ginger garlic chutney. Chutneys are so tasty as well as healthy, they can easily be included regularly in our diet.

Coconut in different Indian languages:

Coconut is also called Thengai in Tamil, Nariyal in Hindi, Kobbari kaaya in Telugu, Nalikeram/Thenga in Malayalam, Thenginakai in Kannada, Narcole in Bengali, Naliyer/Nariyal in Gujarati, Naarlu in Konkani, Naral in Marathi, Nadia in Oriya, Gola/Nariyal in Punjabi, and Narjeel in Kashmiri.

Coconut chutney varieties:

Green coconut chutney, Peanut coconut chutney, Coconut chutney for roti, Coconut chutney for dosa, idli, and vada, Mint/pudhina coconut chutney, Cilantro coconut chutney, Coconut chutney without channa dal, etc.

Is coconut chutney healthy:

Yes, Coconut chutney is very healthy. It is full of fresh flavors and contains healthy fats, medium-chain triglycerides which promote weight loss. Also rich in fiber. Please refer to my detailed health benefits of coconut which are given below.

How to store coconut chutney:

While the coconut chutney has only fresh ingredients and doesn't involve any cooking process it can be stored outside for half-day to the max. After that, it starts to lose its freshness, and sometimes it goes stale or fermented if you live in a hot and humid climate.

However, If you live in a colder climate, thengai chutney can be refrigerated in an airtight container for 3 to 4 days. You can also freeze it in tiny ziplock bags for a month or so. Nevertheless, kobbari chutney tastes best when it is freshly prepared and consumed immediately.

Can we heat coconut chutney:

Yes, Refrigerated coconut chutney can be warmed up in a microwave for 30 seconds or so. If you don't own a microwave, simply place the chutney container/ziplock bag in a bowl of hot water for 5 mins and then serve it.

For white coconut chutney:

To get a pure white coconut chutney, avoid scraping the brown part of the coconut shell. Do not include curry leaves, coriander leaves, mint leaves while grinding. You may add those while tempering the chutney.

Recipe: Coconut chutney | Thengai chutney | Nariyal chutney | Kobbari chutney

Serves - 3 to 4

Cuisine - Indian

Region - South Indian

Course - Accompaniment | Condiment | Chutney

Diet - Vegetarian | No onion no garlic

Prep time - 5 min | Cook time - 2 mins | Total time - 7 mins

Author: Pavithra

Coconut chutney Ingredients:

To Grind: 

1. Coconut - 1 cup grated.

2. Fried gram - 2 tbsp

3. Ginger - 1-inch piece

4. Green chili - 2 chopped

5. Tamarind - 1/2 tsp

6. Salt - 3/4 tsp or As per taste.

7. Water - 1/4 cup or As needed.

To temper:

1. Coconut oil - 2 tsp 

2. Mustard seeds - 1/2 tsp

3. Urad dal - 1/4 tsp

4. Curry leaves - 5 

5. Red chili - 1 broken

6. Hing - A pinch

Notes:

1. A fried gram is basically added to thicken the chutney which helps to grind the coconut meat easily in a blender. Fried gram is also known as roasted gram/ channa and Udaithakadalai in Tamil. You can replace it with roasted peanuts as well.

2. You can add 2 pearl/small onions, half tsp of cumin seeds, 1 garlic can also be included while grinding.

3. You can use any type of cooking oil for tempering. I prefer coconut oil for an aromatic chutney.

How to make coconut chutney:

1. Add 1 cup of fresh/frozen grated coconut, 2 tbsp roasted peanuts/fried gram, 2 green chilies, tamarind, ginger, required salt in a mixie/blender jar.

2. Grind it over a low setting without adding water.

3. Once it is half done. Scrape the sides and give it a nice mix.

4. Pour 1/4 cup of water.

5. Grind it onto a coarse/smooth paste. Add more salt and water if required.

6. Transfer the ground chutney to a serving bowl or airtight container.

7. For tempering/tadka: Heat a tsp of coconut oil in a small pan over a medium flame. Once it is hot turn the flame low, temper 1/2 tsp mustard seeds, 1 broken red chili, 1/4 urad dal, curry leaves, and a pinch of asafoetida/hing.

8. Finally, pour the tadka into the coconut chutney and give it a nice mix.

9. Serve the coconut chutney along with Idli, Dosa, Pongal, and so on.

How to make coconut chutney with stepwise images:

1. Add 1 cup of fresh/frozen grated coconut, 2 tbsp roasted peanuts/fried gram, 2 green chilies, tamarind, ginger, required salt in a mixie/blender jar.

2. Grind it over a low setting without adding water.

3. Once it is half done. Scrape the sides and give it a nice mix.

4. Pour 1/4 cup of water.

5. Grind onto a coarse/smooth paste. Then, add more salt and water if required.

6. Transfer the ground chutney to a serving bowl or airtight container.

7. For tempering/tadka: Heat a tsp of coconut oil in a small pan over a medium flame. Once it is hot turn the flame low, temper 1/2 tsp mustard seeds, cumin seeds(optional), 1 broken red chili, 1/4 urad dal, curry leaves, and a pinch of asafoetida/hing.

8. Finally, pour the tadka into the coconut chutney and give it a nice mix.

9. Serve the coconut chutney along with Idli, Dosa, Pongal, and so on.

Coconut chutney calories:

(*Nutrition information is calculated using an ingredient database and should be considered an estimate).

Health benefits of coconut:

1. Coconut is rich in fiber content.

2. Coconut contains saturated fats. 

3. It is good for healthy bones and teeth.

4. It helps with UTIs (Urinary tract infections).

5. It supports liver and kidney health.

6. It boosts the immune system.

7. It supports brain health, good memory, healthy digestion, and thyroid health.

8. It supports healthy insulin levels and a healthy metabolism.

9. It helps to build muscles.

10. Anti-viral properties, anti-bacterial, and anti-fungal.

11. It lowers oxidative stress.

12. It moisturizes skin and reduces inflammation.

13. It may help with arthritis.

14. It reduces symptoms of gallbladder disease.

15. It supports healthy skin and decreases wrinkles.

16. It kills Candida overgrowth.

17. It improves energy, and reduces stomach ulcers.

(Health benefits are taken from Google and Wikipedia).

Do try this coconut chutney recipe | thengai chutney recipe | kobbari/Nariyal chutney and let me know how it turns up. Express your thoughts in the comment section below, I can't wait to hear from you!

If you try any of my recipes, please mention @paviskitchen and share it on social media using the hashtag #paviskitchen on Instagram, Twitter, Facebook so that I can see your lovely picture.

If you like my creations, share them with your friends and family. Also, show your love and support by following me on social media. Thank you for viewing this recipe. See you soon with another interesting dish. Happy cooking and have a wonderful day!

Learn how to make coconut chutney recipe | thengai chutney recipe | kobbari chutney recipe | Nariyal chutney recipe with detailed stepwise photos, Calorie chart, and coconut health benefits.