Coconut Chutney Recipe | Nariyal ki Chutney

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Coconut Chutney is a South Indian condiment made from fresh grated coconut or coconut powder and flavored with chilies, onions, curd and a tempering of fresh curry leaves.

It is the perfect and must have accompaniment to South Indian Dishes like Dosa, Idli, Vadas, Uttapam etc. If you are someone who makes South Indian food regularly, then this is a chutney that should always be in your refrigerator.

Coconut Chutney gives a soothing feeling and lends more flavor to South Indian dishes. As the name suggests, coconut is the main ingredient here and provides the nutty creamy flavor to the chutney.

Variations for the chutney

There are several ways to make coconut chutney. I have used yogurt & onion as the base for the chutney, which provides a hint of tanginess & sharpness. Instead of using yogurt, you can also use tamarind to get a hint of sourness to the chutney.

Other variants for coconut chutney include adding mint leaves, coriander leaves, tomato, garlic, spinach leaves etc. where each of these ingredients when blended with coconut can provide unique flavor and richness to its color.

Storage suggestions

Since we have used curd (yogurt) so it is not advisable to store coconut chutney for more than a week in refrigerator. If using tamarind, then you can store it for a longer time.

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

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Recipe Info



Cuisine: Indian

Total Time:

Prep Time:

Cook Time:

Nutrition (per serving)



Carbohydrates: 2g

Protein: 1g

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 Tablespoon 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.

    Coconut Chutney Recipe Step By Step Instructions 1
  • 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

    Coconut Chutney Recipe Step By Step Instructions 2
  • Add 1 teaspoon Jeera (Cumin Seeds) and 1 teaspoon Salt (or according to taste) to the mixture.

    Coconut Chutney Recipe Step By Step Instructions 3
  • Then add 1/2 Cup of Plain Curd (Yogurt). You can also replace Curd with 1 Teaspoon of concentrated Tamarind Pulp.

    Coconut Chutney Recipe Step By Step Instructions 4
  • Grind the mixture to a paste, adding some water if required to adjust the consistency.

    Coconut Chutney Recipe Step By Step Instructions 10
  • 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.

    Coconut Chutney Recipe Step By Step Instructions 5
  • 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.

    Coconut Chutney Recipe Step By Step Instructions
  • Add Curry leaves and pieces of whole dry red chilies. Fry for a few seconds and then turn off the heat.

    Coconut Chutney Recipe Step By Step Instructions 8
  • Pour the seasoning over the prepared chutney paste and mix it well. You can refrigerate the chutney before serving.

    Coconut Chutney Recipe Step By Step Instructions 9
  • Coconut Chutney is ready. Served it as a dip with Dosas, Idli, Vadas or any other snacks of your choice.

    Coconut Chutney Recipe Step By Step Instructions

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Coconut Chutney Recipe | Nariyal ki Chutney

by VegeCravings time to read: 2 min