Coconut Chutney Recipe - Fresh coconut chutney tempered with Indian spice.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Coconut ( नारियल ) , Salt ( नमक )

Cuisine : TamilNadu

Course : Pickle Jams Chutneys

Coconut Chutney

Hindi: nariyal
Coastal cuisine of India loves the coconut. Be it Goan or Malwani, Karnatak, Tamilian or from Kerala, the taste of coconut reigns supreme. Think about a rich fish curry and try making it obliterating the coconut! It will pass off as a fake. Very correctly termed as the ‘plant of life,’ each and every part of the coconut plant is useful in one or the other way.

For more recipes related to Coconut Chutney checkout Kadale Chutney , Coconut Sambol , Coconut Achari Chutney , Nariyal aur Kachche Aam ki Chutney . You can also find more Pickle Jams Chutneys recipes like Keerai Chutney, Sweet Potato Chutney, Garlic Pickle, Dal Thuvayal. Or try out these recipes from TamilNadu Cuisine like Thengai Arushi Adai , Mango Pachadi, Coconut Bhindi, Jangiri.

Coconut Chutney Recipe Card

Coconut Chutney
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Prep Time : 6-10 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Ingredients for Coconut Chutney

  • Coconut scraped 1 cup

  • Salt to taste

  • For tempering

  • Oil 2 tablespoons

  • Whole dry red chilli broken 2

  • Mustard seeds 1/4 teaspoon

  • Split black gram skinless (dhuli urad dal) 1/2 teaspoon

  • Curry leaves 1 sprig

  • Asafoetida a large pinch

Method

Step 1

Use only white part of the scraped coconut and avoid brown skin.

Step 2

Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick.

Step 3

Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. When the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut.

Step 4

Mix thoroughly and serve as an accompaniment for idli or dosa.

How to make Coconut Chutney

Step 1

Use only white part of the scraped coconut and avoid brown skin.

Step 2

Grind scraped coconut adding very little water. Add salt to taste and mix well. The consistency of the chutney should be thick.

Step 3

Heat oil in a pan. Add broken red chillies, mustard seeds, urad dal. When the seeds crackle and dal turns light brown, add asafoetida and curry leaves. Add to the ground coconut.

Step 4

Mix thoroughly and serve as an accompaniment for idli or dosa.

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