Coconut Ginger Chutney, a very easy chutney recipe served with idli, dosa, pongal, upma or kara paniyaram. This is similar to Pottu Kadalai Chutney. Though both the chutney recipes are same except for the difference in the ingredients ie. garlic and ginger, they differ taste wise.
The chutney recipe is very simple and can be prepared in 10 minutes. All you have to do is grind the raw ingredients and do the tempering. Coconut is a very essential part of south indian diet. I like to prepare chutney with at least a little bit of coconut added. Always make sure to get the brown part of coconut while scraping or chopping, because it is also nutritious. Apart from the mentioned ingredients, you can also add mint or coriander leaves or peanuts. You can replace dry chili with green chili.
Some of the chutney recipes prepared without coconut, Green tomato Chutney, Gongura Chutney, Lahsun ki Chutney, Curd Chutney & Green Capsicum Pottukadalai Chutney. If you try any of my recipes, do share your feedback.
Coconut Ginger Chutney Recipe
- ¼ cup chopped coconut
- 1 big dry red chili
- 2-3 tbsp pottukadalai / chutney gram
- 1 stick curry leaves
- 1 tbsp chopped ginger
- salt to taste
- 1 tsp mustard seeds
- ½ cup water
- Please check the instructions below.
How to prepare Thengai Inji Chutney
- Take all the above mentioned ingredients except for salt, water and mustard seeds. Grind them in a mixer to smooth paste adding 1/2 cup water. Transfer to a bowl. Add salt to taste and mix well. For the tempering, heat 2-3 tsp coconut or gingelly oil in a pan and add mustard seeds. Pour this over chutney and mix well. Serve with idli, dosa, pongal, upma or adai.