Coconut Chutney Recipe (Nariyal ki Chutney)

Coconut Chutney Recipe Step By Step Instructions
Coconut Chutney Recipe (Nariyal ki Chutney)
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Coconut Chutney is a perfect accompaniment to south Indian Dishes like Dosa, Idli, Uttapam etc.

Coconut Chutney is the perfect and must have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam etc.

Coconut Chutney is made from fresh coconut or coconut powder and flavored with chilies, onions, curd and a tempering of fresh curry leaves. It gives a soothing feeling and lends more flavour to South Indian dishes.

To make Coconut Chutney at home follow the detailed step by step recipe with photos posted below.

Servings: 6-7

Category: Dips & Spreads

Cuisine: Indian

Total Time: 20

Prep Time: 10

Cook Time: 10

Ingredients For Coconut Chutney Recipe

  • 1 Cup Shredded Coconut or Coconut Powder
  • 1 Medium Sized Onion
  • 3-4 Green Chillies
  • ~2 inch Piece of Ginger
  • 2 Tablespoon Cup Plain Curd (Yoghurt)
  • 8-10 Curry leaves
  • 3 Pieces of Whole Dry Red Chilies
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Split Urad Dal
  • 1 Teaspoon Jeera (Cumin Seeds)
  • 1 Teaspoon Salt or as per taste
  • 1-2 tabe Spoon Oil

Step By Step Instructions With Photos For Coconut Chutney Recipe

  • Put the coconut powder or small pieces of fresh coconut in a grinder & grind them to a fine powder or paste.

  • Cut small pieces of onion along with green chilies and ginger. Add these to the coconut powder/paste in the blender. Add salt and curd(yoghurt) to this mixture

  • Add 1 teaspoon Jeera (Cumin Seeds) and 1 teaspoon Salt (or according to taste) to the mixture.

  • Then add 1/2 Cup of Plain Curd (Yogurt). You can also replace Curd with 1 Teaspoon of concentrated Tamarind Pulp.

  • Grind the mixture to a paste, adding some water if required to adjust the consistency.

  • To prepare the tempering heat oil in a pan. Keep ready 1 teaspoon each of mustard seeds and split urad dal along with curry leaves and whole dried red chillies. 

  • When the oil is hot add mustard seeds to it.  When the mustard seeds start crackling, add urad dal and fry till it gets a golden color. 

  • Add Curry leaves and pieces of whole dry red chilies. Fry for a few seconds and then turn off the heat.

  • Pour the seasoning over the prepared chutney paste and mix it well. You can refrigerate the chutney before serving.

  • Coconut Chutney is ready. Served it as a dip with Dosas, Idli, Vadas or any other snacks of your choice.

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