Coconut Chutney (Nariyal Chutney) made with fresh coconut, fried gram, green chilies, and tempered with mustard seeds, lentils, and curry leaves is one of the popular and must accompaniments for many South Indian dishes like Idli, Dosa, 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 taste of the breakfast but also adds a unique flavorful combination to it.
How to Make Coconut Chutney
Grind the fresh coconut along with green chilies, ginger, tamarind, salt, and water. 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 chutney.
Serving Suggestions
Serve Coconut chutney with idli, upma, dosas, paniyaram, uttapam, poori, or chapati.
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 2 cloves of garlic.
- You may also add few small shallots and curry leaves while grinding.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for few seconds before grinding. This will get you the right chutney consistency.
Other Chutney Recipes
- Mint-Peanut Chutney
- Methi seeds chutney
- Red Bell Pepper Chutney
- Ridge gourd Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
Coconut Chutney Recipe (Nariyal Chutney)
Ingredients
Measuring cup used 1 cup = 250 ml
- ½ cup shredded coconut tightly packed, (fresh or frozen)
- 1.5 tablespoons roasted chana dal (dalia/fried gram/putani)
- 2 green chili
- ½ inch ginger
- little tamarind (or lemon juice)
- salt to taste
- ½ cup water or 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
- Grind the fresh coconut along with green chilies, ginger, tamarind, salt, and water. 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 2 cloves of garlic.
- You may also add few small shallots and curry leaves while grinding.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for few seconds before grinding. This will get you the right chutney consistency.
Nutrition
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