Coconut Chutney

Coconut chutney or Nariyal Chutney is the most popular chutney from Southern India. It has a well rounded flavour and is served with almost all South Indian dishes like Idli, Dosa, Upma etc. as an accompaniment along with Sambar or Rasam. This chutney is very quick and simple to make, it is easily adaptable to please your tastebuds with easy to find ingredients.

Coconut is a vital ingredient in south Indian cuisine due to its abundance and versatility. It can be used dried, fresh, in oil or in many other forms, each providing its own unique flavour and texture. It acts as a perfect base, as it provides freshness and a slight sweetness, while enhancing all the flavours of the spices present.

This is the standard coconut chutney made with freshly grated coconut. The coconut provides a fresh flavour which is balanced perfectly with the roasted gram flour’s earthiness. The tanginess of the tamarind combines with the green chillies we add, to make sure it is not too spicy while still cutting the coconut’s sweetness and providing the chillies’ subtle flavour. The tempering on top may not seem crucial, but helps enhance all the flavours present, and brings the whole chutney together. It is a must have and is sure to complete any South Indian meal you eat.

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Step by step pictures of recipe:

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Helpful Tips and Tricks for Making Coconut Chutney:

• Avoid using desiccated coconut as it will not yield the same results.
• You can use fresh yogurt instead of tamarind for the sourness, doing so will reduce the shelf life of the chutney.
• I like to remove the skin of the fresh coconut as it makes a fresher looking chutney.
• Do not over grind the chutney as the coconut will leave its oil and the chutney will lose its taste.

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Serves: 1.5 Cups Prep Time: 10 Minutes Cooking Time: 2 Minutes 2 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 1 cup packed fresh coconut, grated
• 1/4 cup roasted Chana dal, (Daria)
• 2 green chillies
• 1" Ginger, roughly chopped
• Small ball sized tamarind
• salt to taste
• water

Tempering

• 2 tsp oil
• 1 tsp mustard seeds
• 1/2 tsp split urad dal 
• 2 Dry red chillies
• few curry leaves

method

1. In a blender add coconut, green chilli, tamarind, roasted chana dal, ginger and ½ tsp salt.
2. Add in ¼ cup of water and bring to a smooth paste, adding more water if required.
3. Now prepare the tempering by heating 2 tsp oil, add the mustard seeds, urad dal, dried red chilli and curry leaves. Allow to splutter.
4. Finally, pour the tempering over coconut chutney and serve with idli, dosa or rice.

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