Tenge Pajji Coconut chutney with a distinct flavour of roasted fenugreek seeds . This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 30 Oct 2015 in Recipes Course New Update Main Ingredients Coconut, Tamarind pulp Cuisine Karnataka Course Pickles, Jams and Chutneys Prep Time Preparation Time Cook time 0-5 minutes Serve 4 Taste Tangy Level of Cooking Easy Others Veg Advertisment Ingredients list for Tenge Pajji 1 Coconut scraped 1 1/2 teaspoons Tamarind pulp 2 Green chillies to taste Salt 1/2 small bunches Fresh coriander leaves 1 teaspoon Oil 1/2 teaspoon Fenugreek seeds (methi dana) Method Advertisment Grind together coconut, tamarind pulp, green chillies, salt and coriander leaves. Heat oil in a small pan and roast fenugreek seeds till lightly browned. Add this to the coconut mixture and grind to a smooth paste. Transfer into a bowl and serve. Nutrition Info Calories 534 Carbohydrates 21.2 Protein 6.7 Fat 47 #Coconut #Fenugreek seeds (methi dana) #Fresh coriander leaves #Green chillies #Oil #Salt #Tamarind pulp Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article