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coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney |
Tarla Dalal
11 September, 2019
Table of Content
About Coconut Chutney ( Desi Khana)
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Ingredients
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Methods
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How to make coconut chutney
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Tempering coconut chutney
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Like coconut chutney
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Nutrient values
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coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | with 16 amazing images.
Coconut Chutney, also known as Nariyal Chutney, is a classic South Indian condiment that perfectly complements dishes like idlis, dosas, uttapam, and even vadas.. This simple yet flavorful chutney is made by blending together grated coconut, fresh coriander (dhania), roasted chana dal, green chillies, and curry leaves. The mixture is then seasoned with a fragrant tempering of mustard seeds, urad dal, red chillies, and asafoetida (hing). The result is a creamy, aromatic chutney that balances heat, nuttiness, and freshness in every bite.
To prepare this coconut chutney recipe, start by combining 1 cup grated coconut, ¼ cup roughly chopped coriander, 3 tablespoons roasted chana dal, 2 roughly chopped green chillies, 4 curry leaves, and salt to taste in a blender. Add a little water and blend the ingredients until you get a smooth and creamy paste. The roasted chana dal adds body and thickness, while the coriander gives a refreshing herbal touch. This blended mixture forms the base of the chutney and is transferred to a bowl for the next step — tempering.
The tempering (tadka) gives this coconut chutney for idli and dosa its signature flavor. Heat 1 tablespoon oil in a small pan and add ½ teaspoon mustard seeds (rai) and ½ teaspoon urad dal. When the mustard seeds crackle, add a pinch of asafoetida (hing), 4 curry leaves, and 1 dry Kashmiri red chilli (broken into pieces). Sauté briefly on medium flame until aromatic, then pour this sizzling tempering over the prepared chutney. Mix it well to combine the flavors. The mustard and curry leaves infuse the chutney with irresistible aroma and taste.
This nariyal chutney is not just delicious but also versatile. It pairs beautifully with a wide range of South Indian breakfast dishes like steaming idlis, crispy dosas, soft uttapams, or even vadas. The freshness of the coconut, the spiciness of the chillies, and the crunch of the tempering make it an irresistible dip. It’s a staple on every South Indian table and is often served multiple times a day, from breakfast through dinner, especially when any snack is part of the meal.
For best results, serve this coconut chutney for dosa and idli fresh within a few hours of making it. However, if you wish to store it, refrigerate it in an airtight container — it stays good for up to 2 days. Always stir it before serving to restore its creamy consistency. This humble yet flavorful chutney captures the essence of South Indian cuisine, proving that even simple ingredients can create something truly delightful.
Enjoy coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney with detailed step by step photos and video.
Tags
Soaking Time
0
Preparation Time
10 Mins
Cooking Time
15 Mins
Baking Time
0 Mins
Baking Temperature
0
Sprouting Time
0
Total Time
25 Mins
Makes
1 cup
Ingredients
For Coconut Chutney
1 cup grated coconut
1/4 cup roughly chopped coriander (dhania)
3 tbsp roasted chana dal (daria)
2 green chilli , roughly chopped
salt to taste
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp urad dal (split black lentils)
a pinch of asafoetida (hing)
1 whole dry Kashmiri red chilli , broken into pieces
Method
For coconut chutney
- To make coconut chutney, combine the coconut, coriander, roasted chana dal, green chillies, 4 curry leaves, salt and a little water and blend in a mixer till smooth.
- Transfer the chutney into a bowl and keep aside.
- Heat the oil in a small non-stick pan and add the mustard seeds and urad dal.
- When the mustard seeds crackle, add the asafoetida, remaining 4 curry leaves and red chillies and sauté on a medium flame for a few seconds
- Pour this tempering over the coconut chutney and mix well.
- Refrigerate the coconut chutney and use as required.
coconut chutney recipe | coconut chutney for idli | coconut chutney for dosa | nariyal chutney | Video by Tarla Dalal
Coconut Chutney ( Desi Khana) recipe with step by step photos
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In a mixer jar, add the grated coconut. You can use fresh or frozen coconut. Many people prefer using the white meat of the coconut and remove the outer brown skin. That totally depends upon you.
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For a green version of coconut chutney, we will add a handful of coriander.
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Now add 3 tbsp of roasted chana dal. You can use roasted peanuts instead of chana dal.
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Add roughly chopped green chillies. Increase or decrease the amount of chilies to make a hotter or milder chutney.
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Add 4 curry leaves. Kadi Patta provides a unique flavour to the coconut chutney. You can even add onion, garlic or ginger to enhance the flavour of this chutney.
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Add salt to taste.
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Using around 3/4 cup of water blend the green coconut chutney.
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After grinding to a fine paste, it will look like this!
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Transfer the chutney into a bowl.
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In a mixer jar, add the grated coconut. You can use fresh or frozen coconut. Many people prefer using the white meat of the coconut and remove the outer brown skin. That totally depends upon you.
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For the tadka of coconut chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavoured oil. Once the oil is hot, add the mustard seeds.
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When the seeds crackle, add urad dal and a pinch of asafoetida.
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When the urad dal turns light brown in colour, add the remaining 4 curry leaves.
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Finally, add broken pieces of Kashmiri red chilli. Saut? on a medium flame for a few seconds.
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Mix well and pour this tempering over the coconut chutney.
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Mix the coconut chutney well. A perfect side dish for South Indian breakfast is ready!
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Refrigerate and use Coconut Chutney as required. It is best to consume it fresh.
- Enjoy the South-Indian coconut chutney with South-Indian tiffin snacks like uttapam, idli, dosa and vada. The coconut chutney also tastes amazing with upma and pongal.
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For the tadka of coconut chutney, heat oil in a non-stick tadka pan. Make use of any neutral flavoured oil. Once the oil is hot, add the mustard seeds.
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Like cocount chutnety you can try out other South Indian chutney recipes from our collection like:
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Like cocount chutnety you can try out other South Indian chutney recipes from our collection like:
Nutrient values (Abbrv)per plate
Nutrient values (Abbrv) per tbsp
| Energy | 45 cal |
| Protein | 0.6 g |
| Carbohydrates | 1.4 g |
| Fiber | 1.1 g |
| Fat | 4.1 g |
| Cholesterol | 0 mg |
| Sodium | 3.7 mg |
Click here to view Calories for Coconut Chutney ( Desi Khana)
The Nutrient info is complete
Shahi Kumari
April 7, 2020, 3:58 p.m.
Hello I liked it very much and it helped me in my project.
Tarla Dalal
April 7, 2020, 3:58 p.m.
Thanks for the feedback !!! Keep reviewing recipes and articles you loved.
Payal Parikh 86
Feb. 23, 2019, 9:50 a.m.
This chutney is made very often at my place as my family loves South Indian food...the coriander that's added taste really nice with the coconut.....
BeHealthy
Jan. 29, 2016, 10:31 a.m.
Too good.. Everybody liked it a lot .. Thanku :)
Tarla Dalal
Jan. 29, 2016, 10:31 a.m.
We are glad all enjoyed it. Do try more and more recipes and let us know how you liked them.
Sabita
Nov. 28, 2014, 11:45 a.m.
easy and quick
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