How to make Thengai Chutney -
Coconut chutney with tempering.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Coconut Scraped, Tamirind Pulp
Cuisine : Indian
Course : Pickles, Jams and Chutneys
You can also find more Pickles, Jams and Chutneys recipes like Spicy Sandwich chutney Leek And Pinenuts Pickle Lotus Stem Pickle Hirvi Mirchi Cha Thecha
Thengai Chutney Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 0-5 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Thengai Chutney Recipe
Coconut Scraped scraped 1/2 cup
Tamirind Pulp
Green chillies 4
Roasted chana dal (dalia) 1 tablespoon
Tamarind pulp 2 tablespoons
Salt to taste
Water 1/2 cup
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Whole dry red chilli broken 2
Curry leaves 5-6
Method
Step 1
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.
Step 2
Heat oil in a vessel and season it with mustard seeds, red chillies, urad dal and curry leaves.
Step 3
Add the above seasoning to the coconut paste. Serve as an accompaniment with dosas, idlis or vadais.
Nutrition Info
Calories : 534 Kcal
Carbohydrates : 37 gm
Protein : 7.2 gm
Fat : 39.7 gm
Other : Fiber- 10gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
