Coconut Chutney, also known as Nariyal Chutney, is a traditional South Indian condiment that is made by blending fresh coconuts with other common kitchen ingredients and further tempered with aromatics and spices.
A staple in South Indian households, this coconut chutney is quite versatile and super easy to make. It is perfectly spiced, carries a hint of nuttiness, and has a coarse, paste-like texture.
This lip-smacking and authentic South Indian coconut chutney can be served alongside a variety of breakfast items and snacks or as a part of your meal. You can make this coconut chutney for Idli, dosa, vada, uttapam, and many other dishes.
Want to give this delicious recipe a try at home? Here’s how you can make this easy coconut chutney:
Preparation Time: 5 minutes.
Cooking Time: 2 minutes.
Serves: 4 people.
Course: Side Dish.
Cuisine: South Indian.
- 1 tbsp Chana Dal (Soaked for 3-4 hrs).
- 1 cup of Coconuts.
- ¼ cup Peanuts.
- ½ tsp Zilli's Ginger Powder.
- 2-3 Small Green Chillies.
- Salt as per taste.
- Sugar as per taste.
- 1 Dry Red Chilli.
- 8-10 Curry Leaves.
- 2 tsp Oil.
- ½ tsp Mustard Seeds.
- ¼ tsp Cumin.
- A pinch of Asafoetida (Hing).
How to Make Coconut Chutney:
- Chop your fresh coconut into small pieces.
- Add your chopped coconuts, chana dal, peanuts, Zilli’s Ginger Powder, green chillies, salt, sugar, and water into a grinder jar.
- Grind it to a smooth consistency. If you feel that the chutney is too dry or the blades are failing to grind well, you can add 1-2 tbsp water and grind again.
- Transfer the chutney to a heat-proof bowl.
- For Tempering: Heat your oil in a small pan or tadka pan.
- Add mustard seeds, cumin, asafoetida (hing), dry red chilli, and curry leaves.
- Let the mustard seeds crackle. Sauté it for 30 to 40 seconds on high flame.
- Switch off the flame and pour the tempering over the ground coconut chutney.
Your restaurant-style narial chutney (coconut chutney) is ready to be served!
Tips and Variations for Coconut Chutney:
- Choose fresh coconuts in your chutney. However, you can also use desiccated or frozen coconuts in your recipe. Just make sure you soak it in slightly warm water before grinding.
- If you want a little tangy-sour taste in your coconut chutney, you can add Zilli’s Tamarind Powder with other ingredients while grinding.
- We recommend you to consume your coconut chutney fresh. But you can store it in the fridge and use it within two days.
- You can use Zilli’s Garlic Powder as a substitute for ginger powder in the coconut chutney recipe.
- You can adjust the quantity of water depending on your desired consistency.
- You can also use urad dal in your recipe as a replacement for chana dal.
- Avoid grinding your coconut chutney for a longer duration as it may start separating.
Variations of our Coconut Chutney:
- Dry Coconut Chutney: You can make dry coconut chutney with this recipe. Grind with little water for a thicker, drier chutney.
- Red Coconut Chutney: You can add 2 to 3 dry red chillies while grinding to make the classic red coconut chutney. A little tamarind powder can be added to balance the heat and the flavour.
- Peanut Coconut Chutney: Want more of the nuttiness? Use the same quantity of peanuts and coconuts for an excellent nariyal and peanut chutney.
- Coriander Coconut Chutney: Add coriander to the nariyal chutney recipe to make coriander coconut chutney. Coriander lends a bright green colour and a citrusy flavour that goes well with coconuts.
- Pudina Coconut Chutney: This pudina or mint coconut chutney is another popular variant. Simply blend a handful of fresh mint leaves with other ingredients. It has a cooling, refreshing taste that pairs well with vadas and sandwiches.
- White Nariyal Chutney: If you want to make a classic white coconut chutney, skip on the green chilli. You can also add less chana dal and use only the white flesh of the coconuts.
Serving Ideas for Coconut Chutney:
You can make this coconut chutney recipe for Dosa, Idli, Uttapam, Upma, Medu Vada, Paniyaram, and other South Indian delicacies.
Enjoy it on the side with sambar rice, steamed rice, dal tadka, and rasam.
It can be served as a dip with pakoras, cutlets, vada pav, dal vada, corn vadas, poori, chapati, paratha, etc.
You can spread this coconut chutney on your sandwich bread to make it even more flavoursome.