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Coconut Chutney Recipe | Nariyal ki Chutney

Coconut Chutney | Nariyal Chutney

Coconut Chutney (नारियल की चटनी) is a popular chutney of South Indian cuisine. It is a perfect combination and most important accompaniment for idli, dosa and vada. It is a simple, basic and easy recipe. It can be flavored as per your preference. It is prepared by blending coconut, chana dal, green chilli and tempered with rai and curry leaves. The main and basic ingredient of this chutney is coconut. South Indian platter is incomplete without it.

There are many ways to prepare coconut chutney. You may add roasted chana dal, urad dal, some roasted peanuts with freshly grated coconut. Even you can add ginger, garlic and onion. You may add tamarind pulp or curd to give tangy flavor. Increase amount of green chilli, if you want some spicy coconut chutney. Add some coriander leaves to give a green color and an amazing flavor.

If fresh coconut is not available, desiccated coconut can be used. Soak desiccated coconut or shredded dry coconut for 5 minutes in warm water or milk before grinding so that it become soft and can be easily grinded into a smooth paste. Its tempering also has many variations. You may add cumin seeds, urad dal and asafoetida in tempering.

Coconut chutney goes well with idli, dosa, uttapam, vada and so many South Indian dishes. It can be served with poha or upma.

Try other chutney recipes:
Coriander chutney
Mint chutney

Coconut Chutney
Cuisine:   South Indian
Course:   Chutney
Prep. Time:   10 minutes
Cooking Time:   2 minutes
Serving:   4

Ingredients:

1 cup grated Coconut (fresh or desiccated)
1 tsp. grated Ginger
2 Green Chillies
1 tbsp. roasted Chana
¼ cup Curd
Salt

For Tempering-

½ tsp. Mustard Seeds or rai
4-5 Curry Leaves
1 dry red chilli
1 teaspoon Oil

Instructions:

If you are using desiccated coconut, Soak coconut for 5 minutes in warm water.
Take grated coconut in a grinder jar. Add roasted chana, ginger, green chilli and salt.


Add ½ cup water or as required the consistency. Grind into a smooth paste.
Open the jar, add curd and give a whip. If the chutney looks thick, then you can add 1 to 2 tablespoons more water.
Transfer the chutney in a bowl.

Tempering-

In a tadka pan, heat oil on low to medium flame. Add rai and let them begin to crackle. Now add curry leaves and red chilli. When leaves become crispy, pour immediately on the chutney.
Enjoy the chutney with your favorite dish.

Tips:

  • If roasted chana is not available, you can roast some chana dal.
  • In place of curd, you can add some tamarind pulp or you can skip both.
  • Increase or decrease amount of green chilli as per your preference.
  • To give a green color, you may add coriander leaves.
  • You may skip ginger.
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