Thengai Chutney Coconut chutney with tempering. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 03 Jun 2016 in Recipes Course New Update Main Ingredients Coconut Scraped, Tamirind Pulp Cuisine Indian Course Pickles, Jams and Chutneys Prep Time 0-5 minutes Cook time 0-5 minutes Serve 4 Taste Mild Level of Cooking Easy Others Veg Ingredients list for Thengai Chutney 1/2 cup Coconut Scraped scraped Tamirind Pulp 4 Green chillies 1 tablespoon Roasted chana dal (dalia) 2 tablespoons Tamarind pulp to taste Salt 1/2 cup Water 1 tablespoon Oil 1/2 teaspoon Mustard seeds 1 teaspoon Split black gram skinless (dhuli urad dal) 2 Whole dry red chilli broken 5-6 Curry leaves Method Grind the coconut,dal, green chillies, tamarind juice, salt with half a cup of water to a fine paste. Remove in a bowl and keep aside. Heat oil in a vessel and season it with mustard seeds, red chillies, urad dal and curry leaves. Add the above seasoning to the coconut paste. Serve as an accompaniment with dosas, idlis or vadais. Nutrition Info Calories 534 Carbohydrates 37 Protein 7.2 Fat 39.7 Other Fiber Fiber- 10gm #Curry leaves #Green chillies #Mustard seeds #Oil #Roasted chana dal (dalia) #Salt #Split black gram skinless (dhuli urad dal) #Tamarind pulp #Whole dry red chilli 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