Coconut Chutney Recipe | Nariyal Chutney |
Freshly grated coconut, Fried gram, Tamriend, cashew nuts, coriander, ginger and green chilli are blended with water to make a coarse paste. The ground chutney is then tempered with a tadka or seasoning, made by spluttering mustard seeds and curry leaves in hot oil.
Servings 4
Calories
Ingredients
- 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
Variations: 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.