Coconut Chutney Recipe | Nariyal chutney | Chutney for dosa & idli | Easy recipe to make nariyal ki chutney with step by step instructions

Coconut Chutney Recipe | Nariyal chutney is a delicious condiment from South Indian cuisine, that is essential to make with Uttapam, Dosa, Barley idli or Khotto idli.

This delectable Coconut chutney is vegan, Gluten free, easy to make with few handy ingredients with coconut as main ingredient of course.

What are the ingredients used to make Coconut Chutney Recipe | Nariyal chutney

Fresh grated coconut, green chilis, ginger, garlic, cumin seeds, curry leaves and tamarind pulp are grinded together with little amount of water to make a coarse paste.

After that this chutney is tempered with mustard seeds, curry leaves, whole red chili, urad dal (split black gram) and red chili powder in hot oil.

Coconut Chutney Recipe | Nariyal chutney variations

However, there are many ways to make it. This Coconut chutney is very versatile and it can be easily adapted to many flavors by changing just one or two ingredients, and each option is just as delicious!

This home style coconut chutney recipe is easy to tweak with various combination of ingredients.

1.  This chutney tastes best with fresh coconut, but frozen coconut works well too.

2. Use roasted gram lentils (bhuna chana), peanuts in half and half or use any of single ingredient instead of onion, ginger and garlic.

3. If you wish to omit onion and garlic, just skip it.

3. You can skip the tempering and keep it simple, and the coconut chutney will still be as delicious.

How to serve?

This chutney pairs best with South Indian breakfast dishes such as idli,  dosa, upma, dal vada. Or use this as a spread on your sandwich for a delicious twist.

How to store Coconut chutney?

This vegan chutney stays good in the refrigerator for up to three to four days and freezes well too.

Make sure to simply thaw this overnight in the refrigerator or at room temperature for about 30 minutes, whenever you want to use it.

If you like making various chutney recipes, I am sure you would love to try these also from my collection –

Dry garlic and coconut vada pav chutney

Dhania pudina chutney/ Coriander mint green chutney

Kachi kairi ki chutney

Method to make Coconut Chutney Recipe | Nariyal chutney

First of all gather all the ingredients. In a mixer jar add chopped coconut pieces, garlic, ginger, cumin, green chilies, salt and tamarind pulp.

Grind it smooth using little water. The consistency of chutney should be neither thick nor thin.

Transfer this to a bowl.

For tempering

Take oil in small tadka pan. Once heated put mustard seeds, chana dal and urad dal. Once it splutter, add whole red chilies, curry leaves and red chili powder. Immediately switch off the flame.

Pour this tadka on to prepared Coconut chutney. Serve this with Dosa, uttapam, idli or paniyaram.

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Coconut Chutney Recipe | Nariyal chutney

Coconut Chutney Recipe | Nariyal chutney is a delicious condiment from South Indian cuisine. It is vegan, Gluten free, easy to make with few handy ingredients with coconut as main ingredient of course.

Prep Time10 minutes mins

Cook Time5 minutes mins

Course: Accompaniment

Cuisine: Indian

Keyword: chutney for idli & dosa, coconut chutney, Dosa chutney, idli dosa chutney

Servings: 4

Author: Lata Lala

Ingredients

• 1/2 Fresh coconut chopped
• 2 Green chillies
• 1 small piece ginger
• 2 garlic cloves
• 1 tsp cumin
• 5 curry leaves
• 2 tsp Tamarind pulp

For tempering

• 1 tsp Oil
• 2 Red chillies whole
• 1 tsp Mustard seeds
• 1/2 tsp urad dal
• 1/2 tsp chana dal
• 5 curry leaves
• 1/2 tsp red chili powder
• salt as per taste

Instructions

• First of all gather all the ingredients. In a mixer jar add chopped coconut pieces, garlic, ginger, cumin, green chilies, salt and tamarind pulp.
• Grind it smooth using little water. The consistency of chutney should be neither thick nor thin.
• Transfer this to a bowl.

For tempering

• Take oil in small tadka pan. Once heated put mustard seeds, chana dal and urad dal. Once it splutter, add whole red chilies, curry leaves and red chili powder. Immediately switch off the flame.
• Pour this tadka on to prepared Coconut chutney. Serve this with Dosa, uttapam, idli or paniyaram.

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