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5 from 1 vote

Thenga Chutney ~ White Coconut Chutney

Course Dips
Cuisine Malabar
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings 3
Author Rafeeda

Ingredients

  • 1 cup grated fresh coconut
  • 4 shallots
  • 1 small pc ginger
  • 1 green chilly
  • 1 tbsp coconut oil
  • 1/2 tsp mustard seeds
  • 2-3 dry round red chilli
  • 1 sprig curry leaves
  • Salt to taste

Instructions

  • Grind coconut, shallots, ginger and chilly with little water to a thick and smooth paste.
  • Heat oil in a kadai. Splutter mustard seeds.
  • Add the dry chilli and curry leaves and saute for a few seconds.
  • Add in the ground coconut paste and cook on low flame until just warm - do not boil, the mixture will break up.
  • Switch off and add salt to taste.
  • Serve warm with idlis or dosas!