Coconut Chutney Recipe Nariyal Chutney

Various varieties of coconut chutneys are an integral part of our family’s daily breakfast. In fact, each variety of chutney not only enhances the breakfast taste but also adds a unique, flavorful combination to it.

Ingredients

Coconut - Freshly grated coconut works best for this chutney. However, you can also use frozen coconut or unsweetened desiccated coconut flakes. Ginger - Use fresh ginger for the best flavor. Green Chili - I used one Thai green chili for the heat, you can increase or decrease it according to your preference. Roasted chana dal (Fried gram) - also known as Dalia in Hindi, adds great texture to the chutney, so don’t skip it. If you don’t have it, you can substitute it with cashews, or roasted peanuts. Tamarind - Adds tanginess to the nariyal chutney. You can also use store-bought tamarind paste if that is what you have in hand. You may also substitute it with lemon juice or yogurt. Tempering - mustard seeds, urad dal, curry leaves, red chili, and oil are used for this tempering.

How to Make Coconut Chutney

Add fresh coconut, green chilies, ginger, tamarind, salt, and water into a mixer grinder 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, and dry red chili, and fry till the dal turns light brown. Then add curry leaves and hing. Saute for a few seconds and pour the tempering over the ground chutney.

Serving Suggestions

Serve this Hotel Style White Coconut chutney with idli, dosa, upma, paniyaram, uttapam, poori, or chapati. It also tastes great with teatime snacks like bajjis and vada.

Storage Suggestions

Fridge: You can store this Coconut Chutney in an airtight container for up to 1-2 days in the refrigerator. **Tip. While grinding, ensure not to add too much water if you want to store it for more days. More moisture means, the chutney will spoil faster. Freezer: You can extend the shelf life of white coconut chutney by freezing it in a freezer-safe container, for up to 1-2 months.

Tips

Use fresh coconut: Freshly grated coconut gives the best flavor and texture to this nariyal chutney recipe, but you may also use frozen coconut or desiccated coconut flakes. Using Frozen shredded coconut: If you are using frozen shredded coconut, then thaw at room temperature, or soak frozen coconut in hot water for 5-10 minutes or microwave it for a few seconds before grinding. This will get you the right chutney consistency. Consistency: You can make the coconut chutney thick or thin by adjusting the water as per your preference. Adjust the spiciness: You can increase or decrease the amount of green chili according to your taste.

Variations & Substitutions

Don’t have Roasted chana dal: Dalia or roasted chana dal thickens the chutney, so if you don’t have it, replace it with roasted peanuts, cashews, or almonds. No Tamarind: If you don’t have tamarind, replace it with 1 teaspoon of lemon juice or curd (yogurt). For authentic South Indian chutney recipes, tamarind is used. No Ginger: You can substitute ginger with 1-2 garlic cloves. Ginger can be skipped completely. Fresh Herbs: You can add fresh mint leaves and/or coriander leaves for a refreshing twist. Red chilies: To make red coconut chutney, substitute green chilies with dried red chilies. Additional Flavor: You may add a few small shallots and curry leaves while grinding.