How to make Coconut Achari Chutney -

Superbly flavourful, you can have this chutney with idli or dosa.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Scraped coconut (कसा हुआ नारियल), Oil (ऑइल)

Cuisine : Indian

Course : Pickles, Jams and Chutneys

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For more recipes related to Coconut Achari Chutney checkout Vada Pav Chutney. You can also find more Pickles, Jams and Chutneys recipes like Garlic and Sundried Tomato Hummus Cheese Fondue Cucumber Achaar Mango Chutney-Cook Smart

Coconut Achari Chutney

Coconut Achari Chutney Recipe Card

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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.

Prep Time : 0-5 minutes

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Coconut Achari Chutney Recipe

  • Scraped coconut 1 cup

  • Oil 2 teaspoons

  • Mustard seeds 1 1/2 teaspoons

  • Fenugreek seeds (methi dana) 1/2 teaspoon

  • Dried red chillies broken and deseeded 5-6

  • Asafoetida 1/4 teaspoon

  • Tamarind pulp 2 teaspoons

  • Salt to taste

  • Curry leaves 8-10

Method

Step 1

Place coconut in a grinder jar.

Step 2

Heat 1 teaspoon oil in a non-stick pan. Add 1 teaspoon mustard seeds and let them splutter.

Step 3

Add fenugreek seeds and sauté till light brown. Add red chillies and sauté for 1 minute.

Step 4

Add asafoetida, mix and sauté for ½ a minute.

Step 5

Transfer sautéed spices into grinder jar. Add 2-3 tablespoons water and grind well.

Step 6

Add little more water and grind again. Add tamarind pulp, little more water and grind again into a thick chutney.

Step 7

Add salt and grind again. Transfer chutney into a serving bowl.

Step 8

To make tempering, heat remaining oil in a non-stick pan. Add remaining mustard seeds and let them splutter.

Step 9

Add curry leaves and sauté for a few seconds.

Step 10

Pour tempering on chutney and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.