The Big Boys Curry Book

Thenga Chutney, Coconut Relish

A typical view of youngsters outside of the big cities, these lads exhibit shyness

This is a dry coconut chutney that will not freeze. It can be kept for up to 3 days in the fridge however.



  • 1 tbspn. oil
  • 1/2 tin chickpeas
  • 4 green chillies
  • 10 curry leaves
  • 1/2 fresh coconut grated
  • Juice 1 lime
  • Salt to taste


  1. Heat tbspn. oil and saute chickpeas, chillies and curry leaves until chickpeas are golden brown.
  2. In food processor, grind all relish ingredients together.
  3. Heat Tarka ingredients together until mustard crackles and add to relish.

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