Learn how to make a 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.
Being a South Indian, chutneys have always been an integral part of our family meals, whether it's coconut chutney, peanut chutney, or tomato onion chutney. Whether it's served with idli, dosa, vada, ven pongal, or even plain rice, chutneys add a burst of flavor that complements the main dishes perfectly.
Today, I am sharing easy White Coconut Chutney. It is made with fresh shredded coconut, green chilies, fried gram, ginger, tamarind, and a flavorful tempering. It is also known as nariyal chutney in Hindi, kayi chutney in Kannada.
There are various varieties of coconut chutney, including white coconut chutney, coriander coconut chutney, red coconut chutney, mango coconut chutney, and keto coconut chutney. Each variety brings its own unique flavor to enhance your meals.
Ingredients
- 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 1 cup of fresh shredded coconut, 2 tablespoons fried gram (dalia), 1-2 green chilies, ½ inch ginger, a small piece of tamarind, salt, and ½-3/4 cup of water into a mixer grinder jar. Blend to a smooth paste. Add extra water as needed to get the desired consistency.
For Tempering
Heat 2 teaspoons coconut oil in a small tadka pan, add ½ teaspoon mustard seeds, ½ teaspoon urad dal, and 1 dry red chili, and fry till the dal turns light brown.
Then add 1 stalk of curry leaves and 1 pinch of hing (asafoetida). Saute for a few seconds and pour the tempering over the ground chutney. Coconut chutney is ready to serve.
Serving Suggestions
Serve this hotel style white coconut chutney with idli, dosa, rava upma, paniyaram, uttapam, poori, or chapati. It also tastes great with teatime snacks like potato bajji and sabudana vada.
Storage Suggestions
Fridge: You can store this coconut chutney in an airtight container for up to 1 day in the refrigerator.
**Tip. While grinding, ensure not to add too much water if you want to store it for more days. More moisture means, the chutney will spoil faster.
Freezer: You can extend the shelf life of white coconut chutney by freezing it in a freezer-safe container, for up to 1-2 months.
Expert Tips
- Use fresh coconut: Freshly grated coconut gives the best flavor and texture to this nariyal chutney recipe, but you may also use frozen coconut or desiccated coconut flakes.
- Using Frozen shredded coconut: If you are using frozen shredded coconut, then thaw at room temperature, or 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.
- Consistency: You can make the coconut chutney thick or thin by adjusting the water as per your preference.
- Adjust the spiciness: You can increase or decrease the amount of green chili according to your taste.
Variations & Substitutions
- Don't have Roasted chana dal: Dalia or roasted chana dal thickens the chutney, so if you don't have it, replace it with roasted peanuts, cashews, or almonds.
- No Tamarind: If you don't have tamarind, replace it with 1 teaspoon of lemon juice or curd (yogurt). For authentic South Indian chutney recipes, tamarind is used.
- No Ginger: You can substitute ginger with 1-2 garlic cloves. Ginger can be skipped completely.
- Fresh Herbs: You can add fresh mint leaves and/or coriander leaves for a refreshing twist.
- Red chilies: To make red coconut chutney, substitute green chilies with dried red chilies.
- Additional Flavor: You may add a few small shallots and curry leaves while grinding.
Frequently Asked Questions
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.
More Indian Chutney Recipes
Coconut Chutney Recipe (Nariyal Chutney)
Ingredients
- 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
- 1 pinch asafoetida (hing)
Instructions
- Add fresh coconut, fried gram (dalia), 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.
Video
Notes
Tips to Make the Best Coconut Chutney
- Use fresh coconut: Freshly grated coconut gives the best flavor and texture to this nariyal chutney recipe, but you may also use frozen coconut or desiccated coconut flakes.
- Using Frozen shredded coconut: If you are using frozen shredded coconut, then thaw at room temperature, or 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.
- Consistency: You can make the coconut chutney thick or thin by adjusting the water as per your preference.
- Adjust the spiciness: You can increase or decrease the amount of green chili according to your taste.
Variations & Substitutions
- Don't have Roasted chana dal: Dalia or roasted chana dal thickens the chutney, so if you don't have it, then replace it with roasted peanuts, cashews, or almonds.
- No Tamarind: If you don't have tamarind, replace it with 1 teaspoon of lemon juice or curd. For authentic south Indian chutney recipes, tamarind is used.
- No Ginger: You can substitute ginger with 1-2 cloves of garlic. Ginger can be skipped completely.
- Red chilies: To make red coconut chutney, substitute green chilies with dried red chilies.
- Fresh Herbs: You can also add fresh mint leaves and/or coriander leaves for a refreshing twist.
- Additional Flavor: You may also add a few small shallots and curry leaves while grinding.
Nutrition
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Tania
I made it and it’s really good.
Thank you 😊
Bhavana Patil
Awsome Tania, so good to know you liked the recipe. 🙂