Ke Thenga Chammanthi | How To Make Restaurant Style Coconut Chutney At Home For Dosa And Idli F

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Thenga Chammanthi | How To Make Restaurant Style Coconut Chutney At Home For Dosa And Idli


Restaurant style coconut chutney

Thenga chammanti  or Coconut chutney with detailed photos and videos.

Coconut chutney is a south Indian condiment or side dish served with our popular breakfasts like dosa, idli, vada etc. A vast varieties of coconut chutneys have been made everyday in Indian houses not only for breakfast but also as a side dish for meals and spicy evening snacks.

    A coconut chutney actually a combination of freshly ground coconut with some commonly used herbs and spices. It is later seasoned using coconut oil, mustard, curry leaves, etc. A huge variations can be observed in south Indian houses for this simple dip.

    Even though we make coconut chutney, almost every week in our houses for breakfast, it is slightly different from that of hotel style chutneys. Today's recipe is such a secret recipe which is prepared in Tamil based hotels only. While our way to native, almost all the hotel we could taste this wonderful dip. Just a few tips and tricks, we can also recreate this at home.   

    The key ingredient in this recipe is roasted gram, if not use, we won't get the taste. If the amount exceeded the limit, will overpower all the other ingredients and will also cause discoloration. So while using the roasted gram, do remember to add as much as mentioned in the ingredient list. 

    A good chutney will not too loose, it will always in thick consistency. So do not add too much water while grinding.

    Thenga chammanthi | Coconut chutney for dosa and idli | How to make Restaurant style coconut chutney at home
    Coconut chutney for dosa and idli

    South Indian coconut based condiment

    Preparation time: 5 minutes | Cooking time : 2 minutes | Total time: 7 minutes 


    To grind

    • 1 cup grated coconut, tightly packed
    • 1 tbsp roasted gram / pottukadala
    • 1" piece ginger
    • 1 or 2 green chilies
    • Salt to taste
    To temper
    • 1 tbsp coconut oil
    • 1/2 tsp mustard seeds
    • 1 spring curry leaves
    • 1 dried red chili

    How to Make Resturant Style thenga chammanthi

    How to  make restaurant style coconut chutney for dosa and idli

    1. To make coconut chutney or thenga chammanthi, I used half portion of a medium sized coconut. Then scraped using chirava (the coconut scraper). While scraping the coconut, do make sure that we scraped only the white part of the coconut, but not the outer thin dark layer.  If any part of this outer thin layer fall in our chutney, it will cause discoloration.
      Thenga chutney - The coconut shavings

    2. Transfer this coconut into a mixer jar (use chutney jar) along with roasted gram, ginger, green chili and salt. The roasted gram is the taste maker of this chutney. So please don't omit. But be careful while adding the roasted grams, if the amount exceeded, will cause decolorization and will also overpower the other ingredients. Also adjust the amount of green chilies according to your tolerance. 
      Thenga chutney - All the dry ingredients in the mixer jar

    3. Pour enough water. The amount of water used determines the thickness of the chutney. If looking for a thick chutney, use only 3/4 cup of water as I did here. Adding too much water in the chutney will diminish its taste and flavor. So better, use less water while grinding.
      Thenga chuteny - Adding water
    4. Now grind into a coarse paste. The chutney should be thick as shown below.
      Thenga chutney -Thick coarsely ground chutney

    5. Transfer the entire content into a serving bowl and keep aside. 
      Coconut chutney in serving bowl

    6. Now we can go for seasoning, Heat a small wok over medium heat. When the pan turns hot, pour one or two tablespoons of coconut oil.
      Coconut chutney - oil for tempering
    7. Once hot, add mustard seeds. If the oil is hot enough, the mustard seeds, will crackle in minutes. Wait till the crackling stops.
      Coconut chutney - Adding mustard seeds in hot oil

    8. Then add one spring of curry leaves and one dried green chili, halved. Sauté for a minute.
      Thenga chutney- Seasoning for thenga chutney

    9. Immediately transfer this into the prepared chutney and mix well. No need to cook chutney. 
      Thenga chutney with seasoning
    10. Serve with Dosa and Idli 😋 Enjoy 😋 (Note: Do make the chutney with fresh coconut and use within one or two hours. )
      Restaurant style coconut chutney

    Happy cooking

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