Coconut Chutney Recipe (Nariyal Chutney)
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.
Servings 6
Calories 94kcal
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, 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
Calories: 94kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 30mg | Potassium: 76mg | Fiber: 4g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 19mg | Calcium: 21mg | Iron: 1mg