Coconut Chutney | Nariyal ki chutney | How to make Coconut chutney

Coconut chutney is a condiment / dip made with ingredients like fresh coconut, green chilies, ginger and tempered with mustard, cumin seeds and curry leaves. I believe, tempering coconut chutney takes its taste to next level. Typically, served with idli, dosa, vada, upma and many other South Indian dishes.

Every household even restaurants have their own unique way of making this chutney. This chutney could be made in many variations like –

1. Classic coconut chutney
2. Coconut chutney with curd
3. Coconut chutney with coriander and mint
4. Coconut chutney with soaked peanuts and roasted chana dal

This recipe is for – Coconut chutney with curd.  I have grown up eating this chutney since childhood and is one of my favourite.

How to make

B. Tempering

1. Take 2 tbsp. of oil in small tadka pan. When oil turns hot, add a pinch of asafoetida, ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tsp urad dal, 2 dried red chilies and 7 to 8 curry leaves.
2. Pour hot tempering over coconut chutney.
3. Add 1½ tsp. sugar and salt as per taste.
4. Add water if required to adjust consistency of chutney.

Coconut Chutney | Nariyal ki chutney

Coconut chutney is a condiment / dip made with basic ingredients such as – fresh coconut, green chilies, ginger and tempered with mustard – cumin seeds and curry leaves. Typically, it is served with idli, dosa, vada, upma and many other South Indian dishes.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Side Dish

Cuisine Indian

Servings 6

Equipment

• Mixer Grinder
• Bowl
• Spoon
• Small tadka pan
• Measuring Cups

Ingredients

  

For grinding Coconut –

• 2 cup Coconut ( whole sliced coconut )
• 2 nos. green chilies
• 1 inch ginger
• ½ cup curd
• ¼ cup Water ( required for grinding )

For tempering –

• 2 tbsp oil
• 1 pinch asafoetida
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp urad dal / Black gram (de-husked and split)
• 2 nos dried broken red chilies
• 7 nos. curry leaves
• 1½ tsp sugar
• salt ( as required )
• water ( as required to adjust consistency )
• A bowlful of Love & Care

Instructions

 

Grinding

• Reference picture for grinding
  
• Add sliced whole coconut (approximately 2 cups), 2 green chilies and inch ginger in a mixer grinder and grind it into a smooth paste. Add water as required. I have used approximately ¼ cup of water while grinding.
  
• Add ½ cup of curd in ground coconut and mix well.
  

Tempering

• Reference picture for tempering
  
• Take 2 tbsp. of oil in small tadka pan. When oil turns hot, add a pinch of asafoetida, ½ tsp mustard seeds, ½ tsp cumin seeds,1 tsp urad dal, 2 dried broken red chilies and 7 to 8 curry leaves.
  
• Pour hot tempering over coconut chutney. Add 1 ½ tsp. sugar and salt as per taste. Add water if required, to adjust consistency of chutney.
  

Wisdom

1. Coconut – it is key ingredient of recipe. I prefer to use fresh coconut. You can also use desiccated or frozen coconut, but fresh coconut tastes best. If at all, any of above are not available, then you can make it from kopra / dried coconut by soaking it overnight in warm water.
2. Water – Don’t add too much of water while grinding. As you will add curd to chutney. Adding too much water at early stage, will make chutney watery.
3. Curd – Preferred to use little sour (1 day old) curd.
4. Refrigeration – Ideally, consume coconut chutney within 48 hours. You can refrigerate it in air tight steel / glass container.