Simple, practical, and full of everyday flavour, Coconut Chutney Recipe (Nariyal Chutney) is a vegetarian South Indian side dish made with shredded coconut, roasted chana dal, and green chili in about 12 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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

  1. 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.
  2. For Tempering: Heat coconut oil in a small pan, add mustard seeds, urad dal, dry red chili, and fry till dal turns light brown.
  3. 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.