Coconut Chutney is a mildly spiced side dish, condiments or a dip served with South Indian cuisine. This chutney is must have side dish served with south Indian recipes like Idli, Dosa, Vada etc. There are number of variations to this recipe, but the core ingredient as name suggest is coconut. You can use both fresh or desiccated coconut to make this chutney.
To make this recipe coconut is finely ground with few other ingredients and then is tempered. Adding coriander makes it Green Coconut Chutney and to make basic white Coconut Chutney, skip using coriander. Voila you got 2 recipes in one. give this simple recipe a try and Enjoy!!!
Step by Step Instructions with Photos
To grind Coconut Chutney
- Take 1 cup grated coconut, roasted chana daal, roughly chopped green chili, ginger, coriander, tamarind pulp and jaggery in grinder jar.
- Add ¼ cup of water and grind everything to make smooth chutney. Add more water as required to get the desired consistency.
- I forgot to add tamarind pulp before so added later and mixed it.
- Remove the chutney in a heatproof bowl like steel or glass bowl.
To Temper Coconut Chutney
- Heat oil in a small pan. Once oil is hot, add mustard seeds and urad daal.
- Once mustard seeds/urad daal starts to sizzle and become golden and aromatic, add whole red chili and curry leaves.
- Fry everything for couple of seconds till the curry leaves are crisp. Switch off the flame and immediately pour the tempering over the coconut chutney.
- Add salt just before serving and mix well.
- Serve Coconut Chutney with Idli, Dosa or Vada.
Recipe Card
Nariyal Chutney/Coconut Chutney
Description
Coconut Chutney is a mildly spiced side dish, condiments or a dip served with South Indian cuisine. This chutney is must have side dish served with south Indian recipes like Idli, Dosa, Vada etc.
Ingredients (Makes - 1½ cup)
For Chutney
For Temper
Instructions
To grind Coconut Chutney
-
Take 1 cup grated coconut, roasted chana daal, roughly chopped green chili, ginger, coriander, tamarind pulp and jaggery in grinder jar.
-
Add ¼ cup of water and grind everything to make smooth chutney. Add more water as required to get the desired consistency.
-
I forgot to add tamarind pulp before so added later and mixed it.
-
Remove the chutney in a heatproof bowl like steel or glass bowl.
To Temper Coconut Chutney
-
Heat oil in a small pan. Once oil is hot, add mustard seeds and urad daal.
-
Once mustard seeds/urad daal starts to sizzle and become golden and aromatic, add whole red chili and curry leaves.
-
Fry everything for couple of seconds till the curry leaves are crisp. Switch off the flame and immediately pour the tempering over the coconut chutney.
-
Add salt just before serving and mix well.
-
Serve Coconut Chutney with Idli, Dosa or Vada.
Note
- Storage: You can store left over chutney for 3-4 days in refrigerator and it freezes well too. To use freeze chutney, thaw it overnight in the refrigerator or at room temperature for at least 30 minutes.
- White Coconut Chutney/Green Coconut Chutney: This recipe can serve you two recipes. Just by adding coriander makes this Green Coconut Chutney and to make basic white Coconut Chutney, skip using coriander. Voila you got 2 recipes in one.
