Chettinad Thengai Chutney Recipe

Recipe By Slurrp

Chettinad Thengai Chutney is a popular South Indian condiment made with fresh coconut, roasted chana dal, and a blend of aromatic spices. This chutney has a rich and creamy texture with a hint of tanginess from tamarind. It is a perfect accompaniment to dosa, idli, or any South Indian breakfast dish. The roasted spices add a depth of flavor, making it a delicious and versatile chutney.

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Chettinad Thengai Chutney
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Ingredients for Chettinad Thengai Chutney Recipe

  • 1/4 cup Grated Coconut
  • 1/2 tablespoon Roasted Chana Dal
  • 1/4 teaspoon Mustard Seeds
  • 1/4 teaspoon Urad Dal
  • 0.63 Ed Red Chilies
  • piece Small Piece Of Tamarind
  • As required Salt To Taste
  • 1/4 tablespoon Oil
  • as per your need Curry Leaves For Tempering
  • pinch A Pinch Of Hing

Directions: Chettinad Thengai Chutney Recipe

Cooking Directions

  • STEP 1.In a pan, heat oil and add mustard seeds, urad dal, and dried red chilies. Fry until the dal turns golden brown.
  • STEP 2.Add grated coconut, roasted chana dal, tamarind, and salt. Saute for a few minutes until the coconut turns slightly golden.
  • STEP 3.Allow the mixture to cool and then grind it into a smooth paste using a blender or food processor. Add water if needed to adjust the consistency.
  • STEP 4.Transfer the chutney to a serving bowl and temper it with curry leaves and hing. Serve with dosa, idli, or any South Indian breakfast dish.

Cooking Tips

  • Roasting the spices enhances their flavor. Make sure to roast them on low heat to avoid burning.
  • You can adjust the spiciness of the chutney by adding or reducing the number of dried red chilies.
  • For a variation, you can also add roasted peanuts or cashews to the chutney for a nutty flavor.

Storage and Serving

  • Chettinad Thengai Chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.
  • Before serving, bring the chutney to room temperature and give it a stir.
  • Serve the chutney as a side dish with dosa, idli, vada, or any South Indian breakfast item.
Nutrition
value
50
calories per serving
1 g Fat3 g Protein6 g Carbs2 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    3g
  • Carbs
    6g
  • Fiber
    2g

MacroNutrients

  • Carbs
    6g
  • Protein
    3g
  • Fiber
    2g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    10mg
  • Iron
    < 1mg
  • Vitamin A
    58mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    26mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    1mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    16mg
  • Manganese
    < 1mg
  • Phosphorus
    44mg
  • Selenium
    7mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp