nariyal chutney recipe, how to make nariyal ki chutney

nariyal ki chutney recipe with step by step photos – 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.

nariyal chutney, nariyal ki chutney

this coconut chutney is simple and makes use of ingredients which are easily available in your kitchen. if you do not have curry leaves, its alright. the coconut 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, its better to consume the coconut 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.

if you are looking for more chutney recipes then do check: 

nariyal chutney

4.84 from 6 votes
Author:Dassana Amit
Prep Time:10 mins
Cook Time:5 mins
Total Time:15 mins
Course:condiment
Cuisine:south indian
Servings (change the number to scale):3 to 4
nariyal chutney recipe
nariyal ki chutney recipe for dosa, idli, medu vada or other south indian snacks

INGREDIENTS FOR nariyal chutney

(1 CUP = 250 ML)

ingredients for nariyal chutney

  • 1 cup fresh grated coconut or 3/4 cup fresh grated coconut
  • 1/4 cup roasted chana dal
  • 1 to 2 green chilies or add more as per taste
  • 1/2 inch ginger, chopped (adrak)
  • 1 to 2 garlic, chopped (lahsun)
  • 4 to 5 curry leaves (kadi patta)
  • 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 (jeera)
  • 1 red dry chili torn a bit without breaking it
  • a pinch of asafoetida/hing
  • 4 to 5 curry leaves (kadi patta)

HOW TO MAKE nariyal chutney

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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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.

ingredients for nariyal chutney recipe

2. add 4 to 5 tbsp water and grind all the chutney ingredients very well.

grind nariyal chutney ingredients

making tempering for nariyal chutney

3. heat 1 tbsp oil in a tadka pan or small frying pan. lower the flame.

tempering for nariyal chutney recipe

4. first add ½ tsp mustard seeds and allow them to crackle.

tempering for nariyal chutney recipe

5. then add ½ tsp cumin seeds.

cumin for nariyal chutney recipe

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.

tadka for nariyal chutney recipe

7. pour all the tempering ingredients, including the oil on the chutney.

tempering for nariyal chutney recipe

8. mix well and serve nariyal chutney with rava idli or rava dosa or punugulu or vadai or onion uttapam.

nariyal chutney recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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19 comments/reviews

  1. Awesome thank you so much for sharing this wonderful recipe!!! I am blown away literally by the taste.5 stars

  2. I’m a bachelor, started cooking. These recipes are very helpful and came out well. Thank u dassana.5 stars