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Home » Recipes » Sauces, Chutneys & Dips

Coconut Chutney (Nariyal Chutney)

Feb 1, 2023. by Bhavana Patil. 2 Comments | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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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.

coconut chutney (nariyal chutney) recipe served in a white bowl with tempering on the top and curry leaves on the side

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.
Coconut Chutney Ingredients

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.

step to grind the ingredients of coconut chutney collage

For Tempering

Heat coconut oil in a small pan, add mustard seeds, urad dal, and dry red chili, and fry till the dal turns light brown.

Then add curry leaves and hing. Saute for a few seconds and pour the tempering over the ground chutney.

step to prepare tempering in a pan collage

Serving Suggestions

Serve this Hotel Style White Coconut chutney with idli, dosa, upma, paniyaram, uttapam, poori, or chapati. It also tastes great with teatime snacks like bajjis and vada.

Storage Suggestions

Fridge: You can store this Coconut Chutney in an airtight container for up to 1-2 days in the refrigerator. 

**Tip. While grinding, make sure 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.

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.
  • Fresh Herbs: You can also 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 also add a few small shallots and curry leaves while grinding.

Frequently Asked Questions

How long does coconut chutney last?

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 its freshness and flavor.

Can I make coconut chutney with Frozen Coconut?

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.

Is coconut chutney vegan?

Yes, this chutney is vegan.

Is this coconut chutney gluten-free?

Skip asafoetida (hing) to make it gluten-free in the tempering, or use a gluten-free one.

More South Indian Recipes

  • Bisi Bele Bath
  • Vegetable Paniyaram
  • Vegetable Kurma
  • Ven Pongal
  • Vegetable Biryani
  • Raw Mango Rice

More Chutney Recipes

  • Coriander Coconut Chutney
  • Coriander Mint Chuntey
  • Onion Tomato Chutney
  • Peanut Chutney
  • Red Bell Pepper Chutney
  • Ridge Gourd Chutney
  • Raw Mango chutney

If you’ve tried this restaurant-style coconut chutney recipe or any other recipe on Indianveggiedelight, then don’t forget to rate the recipe. You can also follow me on Instagram and Facebook to see the latest recipes!

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coconut chutney served in a white bowl with tempering on the top and curry leaves on the side

Coconut Chutney Recipe (Nariyal Chutney)

Bhavana Patil
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.
5 from 4 votes
Print Recipe Pin Recipe
Servings: 6
Calories : 94
Course: Side Dish
Cuisine: South Indian
Diet: Low Carb, Vegan
Method: Stovetop
Prep Time : 10 minutes
Cook Time : 2 minutes
Total Time : 12 minutes

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.
    step to grind the ingredients of coconut chutney collage
  • 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.
    step to prepare tempering in a pan collage

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.
 
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition

Calories: 94kcalCarbohydrates: 9gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 30mgPotassium: 76mgFiber: 4gSugar: 2gVitamin A: 84IUVitamin C: 19mgCalcium: 21mgIron: 1mg
Keyword coconut chutney, nariyal chutney
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Comments

  1. Tania says

    October 01, 2022 at 11:13 am

    I made it and it’s really good.
    Thank you 😊

    Reply
    • Bhavana Patil says

      October 01, 2022 at 5:28 pm

      Awsome Tania, so good to know you liked the recipe. 🙂

      Reply

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