Coconut Chutney

Other names - Thenga Chutney / Kobbari Chutney

Prep Time: 10 min
Serves: 3 to 4

Ingredients

1. Fresh grated coconut - 1 cup
2. Green chillies (broken) - 2
3. Garlic pods (peeled) - 3
   
4. Thick tamarind extract (optional) - 2 tbsp
   
5. Water - 1/4 cup
6. Salt - to taste

For seasoning

1. Sesame oil - 1/2 tbsp
2. Mustard seeds - 1/2 tsp
3. Split urad dhal - 1/2 tsp
4. Broken red chilly - 1 to 3
   
5. Curry leaves - 5 to 6

Method

1. Grind all ingredients in a mixie adding quarter cup water.
   
2. Heat sesame oil in a tadka ladle.
3. Add split urad dhal, broken red chilly & curry leaves.
4. Add mustard seeds; let it splutter.
5. Add the seasoning to the chutney & mix well.
   
6. Serve with Idlies, dosas, pongal, chapathis, pooris, rotis, parathas and phulkas.

NOTE

• Always use the small dry grinding jar of the mixie to prepare chutneys.