Nariyal ki chutney recipe With step by step photos. Easy and simple nariyal chutney which can be made with fresh coconut or desiccated coconut along with Indian spices and herbs.
There are many variations of nariyal chutney (coconut chutney) made for South Indian snacks like dosa, idli, mysore bajji and medu vada. In fact in the kitchens of south India, you will get the best coconut chutneys.
This nariyal ki chutney is simple and makes use of ingredients that are easily available in your kitchen. If you do not have curry leaves, it is alright. The chutney won’t have the flavor and aroma of curry leaves, but nevertheless, it will taste good.
Fresh coconut is easily perishable in a warm or hot climate. If you stay in a country like India, it is better to consume the nariyal chutney soon. If you have to keep it for a day, then keep it covered in the freezer.
I have made this nariyal chutney both with fresh coconut as well as with desiccated coconut. Both ways the chutney tastes good. If using desiccated coconut, then use warm water while grinding. If you are using fresh coconut then don’t use warm water.
How to make nariyal ki chutney
1. In a chutney grinder jar, take 1 cup grated coconut (you can also add ¾ cup grated coconut + ¼ roasted chana dal), 1 or 2 green chilies (chopped), ½ inch chopped ginger, 1 or 2 garlic (chopped) and 4 to 5 curry leaves. For a spicy chutney, you can add more green chilies. Also, add salt as required.
2. Add 4 to 5 tbsp water and grind all the chutney ingredients very well.
Making tempering for nariyal chutney
3. Heat 1 tbsp oil in a tadka pan or small frying pan. Lower the flame.
4. First add ½ tsp mustard seeds and allow them to crackle.
5. Then add ½ tsp cumin seeds.
6. Let the cumin seeds get browned and then add 1 red dry chili, a pinch of asafoetida and 4 to 5 curry leaves. Stir and fry till the red chilies change color and the curry leaves become crisp. Don’t burn the spices.
7. Pour all the tempering ingredients, including the oil on the chutney.
8. Mix well and Serve nariyal chutney with rava idli or rava dosa or punugulu or vadai or onion uttapam.
If you are looking for more Chutney recipes Then do check:
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ingredients for nariyal chutney
- 1 cup fresh grated coconut or 3/4 cup fresh grated coconut
- 1/4 cup roasted chana dal (roasted bengal gram)
- 1 to 2 green chilies or add more as per taste
- 1/2 inch ginger - chopped
- 1 to 2 garlic - chopped
- 4 to 5 curry leaves
- 4 to 5 tbsp water for grinding the chutney
- salt as required
for tempering nariyal chutney
- 1 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red dry chili torn a bit without breaking it
- a pinch of asafoetida (hing)
- 4 to 5 curry leaves
making nariyal chutney
- In a chutney grinder jar, take 1 cup grated coconut (you can also add 3/4 cup grated coconut + 1/4 cup roasted chana dal), 1 or 2 green chilies (chopped), 1/2 inch chopped ginger, 1 or 2 garlic (chopped) and 4 to 5 curry leaves.
- Add 4 to 5 tbsp water and grind all the chutney ingredients very well.
tempering nariyal ki chutney
- Heat 1 tbsp oil in a tadka pan or small frying pan. Lower the flame.
- First add 1/2 tsp mustard seeds and allow them to crackle.
- Then add 1/2 tsp cumin seeds.
- Let the cumin seeds get browned and then add 1 red dry chili, a pinch of asafoetida and 4 to 5 curry leaves.
- Pour the tempering on the chutney.
- Mix well and serve nariyal chutney with idli, dosa or vadai.
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