coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney
by Tarla Dalal
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coconut chutney recipe | thangai chutney | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney | with 20 amazing images.
coconut chutney is made by grinding coconut, green chillies, ginger and chana dal with water to a fine paste. Then a tempering of mustard seeds, red chilli and curry leaves is added to the fine paste to make nariyal chutney.
The popular Indian Coconut Chutney has a well-rounded flavour that goes well with most variants of Idlis , Dosas , Appe , be it plain, veggie-topped, or more exotic options like Rava Idli or Ragi Dosa .
If you have grated coconut ready on hand, then it takes just minutes to prepare the coconut chutney, which makes it a popular accompaniment for breakfast.
You can vary the amount of green chillies according to your taste. And, if you are serving coconut chutney as the only accompaniment and want a bit of tang in it, you can also blend in a ½ inch piece of deseeded tamarind or 1 tsp of tamarind pulp.
When you use grated coconut which is fresh coconut, the coconut chutney made will last only for a day. After using coconut chutney for breakfast, then store it in the fridge if you want to use it for dinner.
We have added 7 varieties to coconut chutney which are fried coconut chutney, malgapodi and tomoato coconut chutney, coocnut thuvayal, tomato coconut chutney, fresh coconut garlic chutney, coconut coriander green chutney and Mumbai roadside coconut chutney.
Learn how to make coconut chutney recipe | coconut chutney 6 varieties | coconut chutney for idli, dosa, uttapa | nariyal chutney with detailed step by step photos.
For coconut chutney- To make coconut chutney, put the coconut, green chillies, ginger, roasted split gram and salt in a blender with a little water and grind to make a fine paste. Keep aside.
- Prepare the tempering by heating the oil and adding the mustard seeds, red chilli and curry leaves and stirring till the mustard seeds crackle. Pour this tempering over the chutney and mix well.
- Refrigerate coconut chutney and use as required.
Coconut Chutney ( Idlis and Dosas) recipe with step by step photos
- In a big mixer jar, add the grated coconut. You can use fresh or frozen coconut. Also, for easy grinding we have taken grated coconut but, if you are lazy then you can put roughly chopped coconut and pulse it more. Many people even use coconut powder or dessicated coconut, if doing so then make use of warm water while grinding.
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- Add roughly chopped small green chillies. If you like your South-Indian coconut chutney spicy, then simply increase the quantity of chilies.
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- Add grated ginger to the mixer jar. Adrak can be skipped or substituted with garlic.
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- Now add 1 tbsp of roasted chana dal. If chana dal is not available, then you can skip adding it. The nariyal ki chatni will taste equally delicious without it.
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- Add salt to taste.
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- Add approximately 1/2 cup of water and blend. We have added a little more then half cup.
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- Grind to make a fine paste. It looks like this! If you like a liquidy coconut chutney then increase the quantity of water.
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- Transfer the chutney into a bowl.
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- For the tempering of nariyal ki chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavored oil. Once the oil is hot, add the mustard seeds.
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- When the seeds crackle, add broken red chilli.
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- Finally, add curry leaves. Kadi patta is one of the most important ingredient of an authentic South-Indian tempering.
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- Mix well and pour this tempering over the chutney.
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- Gently mix and your coconut chutney for idli, dosa and vada is ready!
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- Refrigerate and use as required. It is best to consume it fresh.
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- Coconut chutney is made in a number of variations by adding/substituting ingredients. Malgapodi and Tomato Coconut Chutney, Tomato Coconut Chutney, Fresh Coconut Garlic Chutney are few varieties of the South-Indian coconut chutney. Enjoy them with various South-Indian snacks.
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Is this coconut chutney good for diabetics, heart and weight loss. There is lots of debate on coconut. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body. Improving the action of insulin secretion and lowering the raised blood sugar levels is yet another benefit of coconut for Diabetics. So yes, this coconut chutney is perfect for diabetics, weight loss and heart. As with anything good, have it in restricted quantity. Our suggestion is to replace oil with coconut oil to make the coconut chutney recipe even healthier.
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Aside from coocnut chutney, check our fried coconut chutney recipe. For Fried Coconut Chutney see ingredients below. Also for detailed step by step images see Fried Coconut Chutney recipe.
1 cup freshly grated coconut
3 tbsp chana dal (split bengal gram)
1 1/2 tbsp urad dal (split black lentils)
5 whole dry kashmiri red chillies , broken into pieces
2 tbsp tamarind (imli)
1 tbsp coconut oil or any other refined oil
salt to taste
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To make fried coconut chutney, combine the chana dal, urad dal, red chillies and tamarind in a broad non-stick pan and dry roast on a medium flame for 4 minutes or till they turn light pink in colour or till the flavour releases, while stirring continuously. Remove and kee
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Heat the oil in the same broad non-stick pan, add the coconut and sauté on a medium flame for 7 minutes or till it turns golden brown in colour, while stirring continuously. Keep aside.
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When cooled, combine all the ingredients together with salt and ¾ cup water, blend in a mixer till coarse.
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Store the fried coconut chutney in an air-tight container and use as required.
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Aside from coocnut chutney, check our tomato coconut chutney recipe. For Tomato Coconut Chutney see ingredients below. Also for detailed step by step images see Tomato Coconut Chutney recipe.
1/2 cup chopped tomatoes
1/4 cup grated coconut
1 tbsp oil
1/2 tsp chana dal (split bengal gram)
1/2 tsp urad dal (split black lentils)
4 whole dry kashmiri red chillies , broken into pieces
5 to 6 curry leaves (kadi patta)
8 shallots (madras onions) , peeled
salt to taste
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Heat the oil in a broad non-stick pan, add the chana dal, urad dal, red chillies and curry leaves and sauté on a medium flame for a few seconds.
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Add the tomatoes and onions and sauté on a medium flame for 3 minutes.
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Add the coconut and salt and sauté on a medium flame for 1 to 2 minutes.
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Allow it to cool completely. Once cooled, blend in a mixer till smooth.
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Serve immediately with dosas or idlis or store upto 2 days, refrigerated and use as required.
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Aside from coocnut chutney, check our coconut thuvayal recipe. For Coconut Thuvayal Chutney see ingredients below. Also for detailed step by step images see Coconut Thuvayal recipe.
2 tsp coconut oil
3/4 cup grated coconut
1 1/2 tbsp urad dal (split black lentils)
1 tbsp chana dal (split bengal gram)
2 tsp coriander (dhania) seeds
1/2 tsp black peppercorns (kalimirch)
4 dry red chillies (pandi) , broken into pieces
6 to 7 curry leaves (kadi patta)
1 tsp tamarind (imli)
1/4 tsp asafoetida (hing)
salt to taste
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Heat the oil a broad non-stick pan, add the urad dal, chana dal, coriander seeds, black peppercorns and dry red chillies and sauté on a medium flame for 2 minutes, or till it is light brown in colour.
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Add the coconut, curry leaves, tamarind and asafoetida and sauté on a medium flame for 5 minutes, or till the coconut is light brown in colour. Make sure you do not fry it till dark golden in colour, it will give you bitter taste after blending it. Keep aside to cool slightly.
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Once cooled, transfer it in a mixer along with salt and 4 tbsp of water and blend it till coarse. This mixture will be slightly moist.
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Serve coconut thuvayal (South Indian coconut chutney) immediately or store it in an airtight container and refrigerate till use. It will stay good for 3 to 4 days.
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Aside from coocnut chutney, check our coconut garlic chutney recipe. For Fresh Coconut Garlic Chutney see ingredients below. Also for detailed step by step images see Fresh Coconut Garlic Chutney.
2 cups freshly grated coconut
1 tbsp roughly chopped garlic (lehsun)
2 tbsp roughly chopped green chillies
1 tbsp roughly chopped curry leaves (kadi patta)
2 tbsp tamarind (imli) pulp
salt to taste
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
4 curry leaves (kadi patta)
2 whole dry kashmiri red chillies , broken into pieces
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To make fresh coconut garlic chutney, combine the coconut, garlic, green chillies, chopped curry leaves, tamarind pulp, salt and ¾ cup of water in a mixer and blend till smooth. Keep aside.
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Heat the oil in a small non-stick pan, add the mustard seeds, curry leaves and red chillies and sauté on a medium flame for 1 minute.
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Pour this tempering over the prepared coconut chutney and mix well.
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Store the fresh coconut garlic chutney in air-tight container and refrigerate till use.
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Aside from coocnut chutney, check our coconut corainder chutney recipe. For Coconut Coriander Green Chutney for Dosa see ingredients below. Also for detailed step by step images see Coconut Coriander Green Chutney for Dosa.
1/2 cup grated coconut
1/4 cup shredded spinach (palak)
2 tbps chopped coriander (dhania)
2 tsp roasted chana dal (daria)
2 tsp roughly chopped green chillies
2 tsp roughly chopped garlic (lehsun)
salt to taste
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To make coconut coriander green chutney for dosa, combine all the ingredients in a mixer and blend using 4 tbsp of water till smooth.
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Serve the coconut coriander green chutney for dosa or use as required.
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Aside from coocnut chutney, check our Malgapodi and Tomato Coconut Chutney recipe. For Malgapodi and Tomato Coconut Chutney see ingredients below. Also for detailed step by step images see Malgapodi and Tomato Coconut Chutney.
1 cup roughly chopped tomatoes
1/2 cup roughly chopped onions
1/4 cup freshly grated coconut
1/4 cup malgapodi powder
2 whole dry kashmiri red chillies , broken into pieces
2 tsp roughly chopped garlic (lehsun)
salt to taste
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To make malgapodi and tomato coconut chutney, combine all the ingredients in a mixer and blend using ¼ cup of water till smooth.
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Serve malgapodi and tomato coconut chutney immediately or store in an air-tight container for 2 days.
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Accompaniments
Nutrient values (Abbrv) per tbsp
| Energy | 36 cal |
| Protein | 0.4 g |
| Carbohydrates | 1 g |
| Fiber | 1 g |
| Fat | 3.3 g |
| Cholesterol | 0 mg |
| Sodium | 2.1 mg |
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