Coconut Chutney (Nariyal Chutney) made with fresh coconut, fried gram, green chilies, and tempered with mustard seeds, lentils, and curry leaves is one of the popular and must accompaniments for many South Indian dishes like Idli, Dosa, Paniyaram, etc.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: 2 minutes
- Total time: 12 minutes
- Yield: 6
- Category: Side Dish
- Cuisine: South Indian
Ingredients
- 1 cup shredded coconut (tightly packed, (fresh or frozen), (or 1 cup desiccated coconut))
- 2 tablespoons roasted chana dal ((dalia/fried gram/putani))
- 1-2 green chili
- 1/2 inch ginger ((or 1-2 garlic cloves))
- little tamarind ((or lemon juice))
- salt (to taste)
- 1/2-3/4 cup water (or use as needed)
Tempering
- 2 teaspoons oil
- 1/2 teaspoon mustard seeds
- 1 dry red chili
- 1/2 teaspoon urad dal
- 1 stalk curry leaves
- 1 pinch asafoetida (hing)
Method
- Add fresh coconut, fried gram (dalia), green chilies, ginger, tamarind, salt, and water into a mixi jar. Blend to a smooth paste. Add extra water as needed to get the desired consistency.
- For Tempering: Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown.
- Then add curry leaves and hing. Saute for few seconds and pour the tempering over the chutney.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.