Coconut Chutney Recipe
Today I am going to share a post on the Coconut Chutney Recipe or Nariyal Chutney. I made this Nariyal Chutney a few weeks back but forgot to share it. Nariyal Chutney is refreshing and tasty, a perfect accompaniment to your South Indian meal.
Coconut Chutney is one of the most popular South Indian side dishes. This quick and easy coconut chutney nariyal chutney tastes fabulous with South Indian breakfasts such as idli, vada, dosa, etc. It is vegan and gluten-free.
Coconut chutney is a traditional South Indian chutney packed with the flavour and freshness of coconut. The addition of cashew nuts, green coriander and green chilli makes this chutney unique. It is a fabulous vegan-friendly South Indian chutney recipe. I love the splash of light green colour in my chutney.
Coconut chutney is a traditional South Indian condiment prepared with Freshly grated coconut, Fried gram, Tamriend, nuts, coriander, ginger and green chilli blended with water to make a coarse paste.
Then, the ground chutney is then tempered with a tadka or seasoning, made by spluttering mustard seeds and curry leaves in hot oil. Nariyal Chutney is a popular South Indian idli dosa chutney served with South Indian dishes.
How to make Coconut Chutney? step by step with photo.
Ingredients For Coconut Chutney:
Coconut: Traditionally, coconut chutney is prepared with freshly grated coconut, but you can also use frozen or dry desiccated coconut.
Tamarind: Adds tanginess to the nariyal chutney. You can also use store-bought tamarind paste if that is what you have in hand. You can also use lime juice or yoghurt instead of tamarind.
Roasted chana dal Fried gram) : It is an essential ingredient, to get the right thick consistency. It absorbs the water and makes the chutney flowy consistency.
cashew nuts:
Green chillies: chilli adds a spicy taste and heat to the chutney. you can adjust the quantity as per your liking.
Dried red chillies: You can wipe them using a paper towel or napkin before using them.
Ginger: It Always adds flavour.
Water: (not in the pic) You’ll need water to make the chutney flowy consistency.
Ingredients For tempering:
*oil is not in the pic but it’s required for tadka.
Mustard seeds: I have used medium mustard seeds that I used regularly in my cooking. But you can also use any type of mustard seeds.
Urad Dal (White)/Split Black Gram: It is a staple for South Indian tempering (tadka).
Curry leaves: It adds a nice aroma and flavour.
Hing: It adds a nice aroma to the chutney.
Method:
First, add thawed coconut, roasted chana dal, ginger, green chillies, coriander salt, tamarind and water.
Grind into a smooth yet runny paste and Transfer it to a bowl.
Heat the oil in a pan, Then add urad dal and fry until lightly golden.
Add mustard seeds and cumin seeds and let them splutter.
Add curry leaves, dried red chillies and hing and turn off the stove.
Finally, Pour this tempering into the chutney.
stir well, and it is ready to serve.
Check out The Coconut Chutney Recipe Video
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suggestions:
Coconut: Always use freshly grated coconut it gives a nice flavour and texture to this nariyal chutney, but you may also use frozen coconut or desiccated coconut flakes.
Consistency: Adjust the quantity of water according to make it thick or diluted. Adjust the water as per your liking thick or thin chutney.
Adjust the spiciness: You can increase or decrease the amount of green chilli according to your taste.
You can use Thai chillies for spicy chutney.
For medium spicy, You can use green chillies
Use green chillies without seeds and veins For a mild spicy taste.
Substitute:
Tamarind: You can use Lime juice instead of seedless tamarind or ready-made tamarind paste for a tangy flavour.
Roasted chana dal: You can use peanuts instead of Roasted chana dal.
Fresh coconuts: you can use Desiccated coconut or flakes instead of Fresh coconut.
Serving Suggestions:
This coconut chutney goes well with idli, dosa, uttapam, medu vada, Pongal, upma, etc. You can also serve it as an accompaniment to lunch or dinner along with paratha, curry, steamed rice and dal tadka.
Storage:
Consume fresh idli-dosa chutney immediately or refrigerate. You can store this Coconut Chutney in an airtight container for up to 1-2 days in the refrigerator.
Note: It is recommended to refrigerate the chutney immediately after making it to retain its flavour.
Variations:
Here are some variations of coconut chutney :
- Red Coconut Chutney: Add dry red chillies to the basic chutney.
- White Coconut Chutney: You can add only cashew nuts to the basic chutney.
- Mint Coconut Chutney – Add Fresh mint leaves for a minty flavour of coconut chutney.
- Green Mango Coconut Chutney – You can add raw green mangoes to the classic chutney to make this tangy variation.
- Peanut Coconut Chutney: you can prepare it by adding roasted peanuts to the classic chutney.
FAQs Related To Coconut Chutney Recipe
Coconut chutney tastes best and is fresh when served immediately. You can store this Coconut Chutney in an airtight container for up to 1-2 days in the refrigerator.
Yes, this chutney is vegan,
For gluten-free: You can skip asafoetida (hing) to make it gluten-free in the tempering or use a gluten-free one.
If you don’t have fresh coconut available, You can even use frozen or desiccated coconut if fresh is not available.
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For more recipes from this blog you might like please check:
Coconut Chutney Recipe | Nariyal Chutney |
Materials
- 1 cup coconut freshly grated
- 1 teaspoon Green chillies chopped
- ½ inch piece of ginger chopped
- ¼ cup roasted Bengal gram or roasted peanuts
- 10-15 number Cashew nuts
- ½ teaspoon salt or to taste
- 1 small piece Tamarind /tamarind paste or lime juice or to taste
- Handful of Coriander leaves chopped
For Tadka(Tempering):
- 1 tablespoon oil
- 1/2 teaspoon Cumin seeds
- 1 spring Curry leaves
- 1 teaspoon Mustard seeds
- ¼ teaspoon asafetida hing
- 1-2 whole dry red chillies
- 1 teaspoon Urad wash/black gram
- water as required
Instructions
- Make The Chutney
- Mix all ingredients, coconut, ginger, green chilli, roasted gram, cashew, tamarind, and salt and put in a blender to grind to a fine paste.
- Temper The Chutney
- Heat oil over medium-high heat.
- Once the oil is hot, add mustard seeds, cumin seeds and urad dal, and fry urad until the dal turns brown while stirring continuously.
- Now, Add broken whole dry red chillies, hing, and curry leaves and fry for 2-3 seconds.
- Pour the tempering over the chutney and mix well.
- Serve the chutney at room temperature with dosa, idli or any South Indian breakfast.
Notes
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