Hasi (Raw) Coconut Chutney | Coconut Chutney | Thengai Thogayal | தேங்காய் தொகையல்

I learned how to make this chutney from my mom and it tastes so delicious. She call it Hasi Chutney, and in Kannada hasi means raw, Thenginikkai means Coconut, so it is called Hasi Thenginikkai Chutney. In Tamil it is called Thogayal. She purposely makes it for eating with rice so it is supposed to be thick, not watery. This chutney does not need to be tempered or seasoned. Hot steamed rice topped with gingelly oil or ghee.....wonderful... it is also super tasty with rasam. Believe me, it is super quick and easy, yet scrumptious to the core and can be made less than two minutes😋

VIDEO

STEP BY STEP RAW COCONUT CHUTNEY:

INGREDIENTS:

Grated Coconut - 1 Cup

Green Chilli       - 3 or as required

Garlic               - 2 cloves

Tamarind          - little

Salt                  - to taste

Water               - less than 1/4 cup

HOW TO MAKE:

In a blender add all the ingredients except water.

Make a fine and thick paste by adding little water.  This chutney should be thick consistency and not watery.  

Serve with hot rice topped with gingelly oil or ghee.

TIPS:

This chutney is to be served with hot rice so should be thick consistency not watery.  

Red chillies can be added instead green chilli. But Green chilli flavour is the best on this raw chutney.