Coconut chutney recipe | Nariyal chutney | How to make coconut chutney

Coconut chutney recipe is a popular south indian condiment usually served in various breakfast and snack dishes. For example coconut chutney for dosa, coconut chutney for idli, uttapam, medu vada. To cook this delicious nariyal chutney recipe at home follow the below step-by-step instructions on how to make coconut chutney. coconut chutney recipe , nariyal chutney , how to make coconut chutney

There are various types of coconut chutney recipes available based on the ingredients used like red coconut chutney, green coconut chutney, yellow coconut chutney, and this white coconut chutney.

Among them, this white coconut chutney is the most popular and widely served in most of South Indian restaurants.

 

Note: if you are in a hurry, feel free to click on the following links to check your desired topic.If you’d like to see our in-depth step-by-step recipe preparation keep reading!

 

What is coconut chutney

Coconut chutney is also known as “Nariyal Chutney” in Hindi and “Khobryachi Chatni” in Marathi where both Nariyal and Khobra mean coconut which basically originated from South Indian cuisine.

If you want to make simple white coconut chutney which is made by blending fresh or frozen shredded coconut with ginger, green chillies, salt, and cumin seeds.

Then it is further flavoured with tempering or seasoning made in hot oil with mustard seeds, dry red chili, curry leaves, fried urad dal or black gram, and asafoetida or hing .
 
 

What to serve with nariyal chutney

You can serve this coconut chutney for dosa, upma , medu vada, uttapam, pongal. Even you can serve this nariyal chutney for idli sambar. 

Apart from this you can also serve nariyal chutney as a dip with nachos or chips or slather it over sandwiches and wraps.

 

How to store coconut chutney

You can safely store coconut chutney in the refrigerator for about 3 to 4 days if you store it in an airtight container without any tempering.
 
Before serving, make sure thaw the chutney then add hot or warm water to adjust consistency. Then add fresh seasoning to nariyal chutney.
 
The last thing is always use a clean spoon to take out the chutney every time you use it.
 
 

Variation of coconut chutney for dosa recipe

 

Though you can make coconut chutney in various ways depending upon your needs for example dosa chutney, idli chutney and various other dishes. Below are some variations of coconut chutney recipes that you can make once you learn the basic white coconut chutney.

 

  • Red Coconut Chutney: For red coconut chutney add dry red chillies to the basic white nariyal chutney.

 

  • Green Coconut Chutney: For green coconut chutney add fresh cilantro or coriander leaves to the basic chutney.

 

  • Mint Coconut Chutney: Fresh mint leaves add a lovely flavour to the nariyal chutney.

 

  • Green Mango Coconut Chutney: If you have mangoes then you can add tangy green mangoes to the white chutney to make this variation.

 

  • Tomato Onion Coconut Chutney: For preparing tomato onion chutney recipe is made by sauteeing tomatoes and onions and then adding them to the basic recipe.

 

 

Must Check Recipes

 

Tips to make coconut chutney recipe for dosa, idli

 

  • Coconut : To cook the best coconut chutney recipe you must use freshly grated coconut, but if it is not available then you can try frozen coconut or desiccated coconut flakes

 

  • Soaking time : If you are using frozen coconut or desiccated coconut for your nariyal chutney recipe, then first soak them in hot water for 10 to mins to get a thicker consistency.

 

  • Roasted dal : To get thickened consistency of coconut chutney for dosa and idli you can use roasted dal along with coconut it not only helps to thicken the chutney but also prevents the water from separating in the chutney.

 

  • Water : The process is initially add a little water in a blender, and later increase the water quantities depending on the type of coconut used and the mixer grinder.

 

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How to make coconut chutney

Here, the complete recipe of coconut chutney preparation is classified into three simple categories first one is making nariyal chutney recipe,

second one is tempering for coconut chutney recipe.

so, let’s make it now.

 

 

Making nariyal chutney recipe

 

1. At first for making the nariyal chutney recipe in a grinder add 200 grams of grated coconut, 2 green chili and 2 tablespoons roasted chana dal.

in a bender add grated coconut , roasted chana dal , green chili

 

2. Then add 1/2 inch ginger, 2 to 3 garlic cloves and 1/2 teaspoon salt. You can add salt later if required.

add ginger, garlic clove , salt
 

3. Now initially pour 60 ml of water to make a smooth coconut chutney recipe. While blending make sure to scrape the sides of the grinder, pour some more water if required then blend it again.

pour water in blender

 

4. After that blend the coconut chutney till you get a smooth consistency.

blend smooth consistency coconut chutney

 

5. Finally remove the chutney from the blender and pour it into a serving bowl. Taste the chutney if any additional salt is required add it.

transfer smooth nariyal chutney in a bowl

 

 

 

Tempering for coconut chutney recipe

 

1. Now for the tempering coconut chutney in a frying pan add 1 tablespoon oil.

heat oil in a frying pan

 

2. Then add 1 teaspoon mustard seed and 1 teaspoon cumin seed and saute them on low flame till they start to crackle.

add mustard seed , cumin seed in the pan

 

3. After that add 1/2 teaspoon urad dal, 3 to 4 dried red chilis, 9 to 10 fresh curry leaves and a pinch of hing or asafoetida.

also add urad dal , dry red chili , curry leaves, hing

 

4. Next stir-fries them for a couple of minutes till the curry leaves become crispy and red chili starts to change it’s colour.

stiry fry in medium flame

 

5. Now immediately turn off the gas and pour the entire tempering on coconut chutney then mix it well. Don’t forget to serve hot coconut chutney with idli, dosa, vada, pongal or pakoda of your choice.

pour tempering on coconut chutney

 

Coconut chutney recipe card

Here is a quick overview of all the coconut chutney ingredients including quick step by step preparation of coconut chutney recipe shown in the recipe card.

Take note of all ingredient lists.

Yield: 4

Coconut chutney recipe ( Nariyal chutney )

coconut chutney recipe , nariyal chutney , how to make coconut chutney

Coconut chutney recipe is the famous south indian condiment usually served in various breakfast and snack dishes. Below is the step by step instructions to prepare this delicious nariyal chutney at home.

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour

Ingredients

Coconut chutney ingredients

  • 200 grams of grated coconut
  • 2 green chilies
  • 2 tablespoons roasted chana dal.
  • 1/2 inch ginger
  • 2 to 3 garlic cloves
  • 1/2 teaspoon salt adjust as per need
  • 60 ml of water increases depending on the need
  • 1 tablespoon oil
  • 1 teaspoon mustard seed
  • 1 teaspoon cumin seed
  • 1/2 teaspoon urad dal
  • 3 to 4 dried red chilis
  • 9 to 10 fresh curry leaves
  • pinch of hing

Instructions

Preparation for nariyal chutney

  1. At first for making the nariyal chutney recipe in a grinder add grated coconut, green chili , roasted chana dal.
  2. Then add ginger, garlic cloves pinch of salt, a dash of water.
  3. While blending make sure to scrape the sides of the grinder, pour some more water if required then blend it again till smooth consistency.
  4. Finally remove the nariyal chutney from the blender and pour into a serving bowl.

How to make coconut chutney

  1. Now to make the final coconut chutney in a frying pan add oil, mustard seed and cumin seed and saute them on low flame till they start to crackle.
  2. Next add urad dal, dried red chilis, fresh curry leaves and a pinch of hing or asafoetida.
  3. After that stir fries them for a couple of minutes till the curry leaves become crispy and red chili starts to change it's colour.
  4. Finally, turn off the gas and pour the entire tempering on coconut chutney then mix it well.

Notes

Coconut chutney Recipe Note

  1. For tangy coconut chutney, add 2 teaspoon lemon juice or 2 teaspoon tamarind before blending, or you can add 2 to 3 tablespoons of fresh curd or yogurt before tempering.
  2. If you don't want to add dal then you can substitute it with roasted peanuts, even you can use both.

Nutrition Information

Yield

3

Serving Size

3

Amount Per Serving Calories 1135Total Fat 69gSaturated Fat 32gTrans Fat 0gUnsaturated Fat 25gCholesterol 134mgSodium 3195mgCarbohydrates 80gFiber 11gSugar 34gProtein 52g

Disclaimer: The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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