Coconut Oil Chutney

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Classic Tamil Recipe · Wood Pressed Coconut Oil

Thengai Chutney

The essential Tamil Nadu coconut chutney — fresh, green-chilli-spiked, tempered in wood pressed coconut oil. The foundation of every South Indian breakfast.

Ingredients

Fresh coconut, grated 1 cup
Roasted chana dal 2 tbsp
Green chillies, ginger, salt to taste
Sree Kumaran Wood Pressed Coconut Oil (tempering) 1 tbsp

Method

  1. Grind coconut, chana dal, green chilli, ginger and salt with a little water to a smooth, thick chutney.
  2. Heat coconut oil. Splutter mustard seeds and curry leaves. Pour over chutney. Serve immediately with idli, dosa or uttapam.

Tempering coconut chutney in wood pressed coconut oil — rather than refined oil — creates a second wave of coconut flavour that makes the chutney taste fresher, richer and more aromatic. This is how it is done in every traditional Tamil Nadu home.

Made with Sree Kumaran Wood Pressed Coconut Oil

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