Learn how to make simple and easy Coconut Chutney (Nariyal Chutney) recipe – this popular Indian chutney is a must accompaniment for many South Indian dishes like Idli, Dosa, Vada, Paniyaram, etc.
Various varieties of coconut chutneys are an integral part of our family's daily breakfast. In fact, each variety of chutney not only enhances the breakfast taste but also adds a unique, flavorful combination to it.
Why You'll Love this Coconut Chutney
- Easy to make and ready in 10 minutes.
- Uses simple and basic pantry ingredients.
- The perfect accompaniment to idli, dosa, medu vada, and more.
- Tastes better than the one you get at the restaurants.
- It is vegan, nut-free, and can be made gluten-free by skipping asafoetida.
Ingredients for making White Coconut Chutney
- Coconut - Freshly grated coconut works best for this chutney. However, you can also use frozen coconut or unsweetened desiccated coconut flakes.
- Ginger - use fresh ginger for the best flavor.
- Green Chili - I used one Thai green chili for the heat, you can increase or decrease it according to your preference.
- Roasted chana dal (Fried gram) - also known as Dalia in Hindi, adds great texture to the chutney, so don't skip it. If you don't have it, you can substitute it with cashews, or roasted peanuts.
- Tamarind - Adds tanginess to the nariyal chutney. You can also use store-bought tamarind paste if that is what you have in hand. You may also substitute it with lemon juice or yogurt.
- Tempering - mustard seeds, urad dal, curry leaves, red chili, and oil are used for this tempering.
How to Make Coconut Chutney
Add fresh coconut, green chilies, ginger, tamarind, salt, and water into a mixer grinder jar. Blend to a smooth paste. Add extra water as needed to get the desired consistency.
For Tempering
Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown.
Then add curry leaves and hing. Saute for a few seconds and pour the tempering over the ground chutney.
Serving Suggestions
Serve this Hotel Style White Coconut chutney with idli, dosa, upma, paniyaram, uttapam, poori, or chapati. It also tastes great with tea time snacks like bajjis and vada.
Tips
- Freshly grated coconut works best for this nariyal chutney recipe, but you may also use frozen coconut or desiccated coconut flakes.
- If you are using frozen shredded coconut, soak frozen coconut in hot water for 5-10 minutes or microwave it for a few seconds before grinding. This will get you the right chutney consistency.
Variations & Substitutions
- Dalia or roasted chana dal thickens the chutney, so if you don't have it, then replace it with roasted peanuts, cashews, or almonds.
- If you don't have tamarind, replace it with lemon juice or curd. For authentic south Indian chutney recipes, tamarind is used.
- You can substitute ginger with 1-2 cloves of garlic. Ginger can be skipped completely.
- To make red coconut chutney, substitute green chilies with dried red chilies.
- You may also add a few small shallots and curry leaves while grinding.
- You can increase or decrease the amount of green chili according to your taste.
Frequently Asked Questions
Coconut chutney tastes best and is fresh when served immediately. You can store the leftover coconut chutney in an airtight container in the refrigerator for two days. It is highly recommended to refrigerate the chutney immediately after making it to retain the freshness and flavor.
Yes! you can make white coconut chutney with frozen coconut. To avoid fats separating from the pulp, soak frozen coconut in hot water for 5-10 minutes or microwave it for a few seconds before grinding. This will get you the right chutney consistency.
Yes, this chutney is vegan.
Skip asafoetida (hing) to make it gluten-free in the tempering, or use a gluten-free one.
More South Indian Recipes
More Chutney Recipes
- Coriander Coconut Chutney
- Coriander Mint Chuntey
- Onion Tomato Chutney
- Peanut Chutney
- Red Bell Pepper Chutney
- Ridge Gourd Chutney
- Raw Mango chutney
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Coconut Chutney Recipe (Nariyal Chutney)
Ingredients
Measuring cup used 1 cup = 250 ml
- 1 cup shredded coconut tightly packed, (fresh or frozen), (or 1 cup desiccated coconut)
- 2 tablespoons roasted chana dal (dalia/fried gram/putani)
- 1-2 green chili
- ½ inch ginger (or 1-2 garlic cloves)
- little tamarind (or lemon juice)
- salt to taste
- ½-3/4 cup water or use as needed
Tempering
- 2 teaspoons oil
- ½ teaspoon mustard seeds
- 1 dry red chili
- ½ teaspoon urad dal
- 1 stalk curry leaves
- a pinch asafoetida (hing)
Instructions
- Add fresh coconut, green chilies, ginger, tamarind, salt, and water into a mixi jar. Blend to a smooth paste. Add extra water as needed to get the desired consistency.
- For Tempering: Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown.
- Then add curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
Notes
Variations & Tips
- Dalia or roasted chana dal thickens the chutney, if you don't have then replace it with roasted peanuts or cashews or almonds.
- If you dont have tamarind, replace it with lemon juice or curd. For authentic south Indian chutney recipes, tamarind is used.
- You can also replace ginger with 1-2 cloves of garlic.
- You may also add a few small shallots and curry leaves while grinding.
- If you are using frozen shredded coconut, soak frozen coconut in hot water for 5-10 minutes or microwave it for a few seconds before grinding. This will get you the right chutney consistency.
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