Coconut Chutney / South Indian Coconut Chutney/ Naariyal Ki Chutney
Coconut Chutney is prepared by grinding Fresh Coconut and Roasted Chana Dal with Curd. It is then tempered with Mustard Seeds, Red Chilli and Curry Leaves to make tasty and delicious chutney.
Servings 6 servings
Calories
Ingredients
For Chutney Paste:
- 1 cup Chopped Dry Coconut (or Fresh Coconut)
- 1 teaspoon Chopped Garlic
- 1 tablespoon Soaked Chana Dal
- 2 tablespoon Curd
- 1 piece Green Chili
- 1 teaspoon Oil
- Salt
- Water
For Tempering:
- 1/2 teaspoon Mustard Seeds
- 1 piece Dry Red Chilli
- 4-5 leaves Curry Leaves
- 1 teaspoon Oil
Instructions
- Heat 1 teaspoon oil in a pan over medium flame.
- Add Soaked Chana Dal and roast it for 3-4 minutes.
- Switch off the flame and take out the roasted Chana Dal in a separate bowl and allow it to cool.
- Now take Chopped Coconut, Chopped Garlic Cloves, Roasted Chana Dal, Curd and Green Chilli in the small jar of the mixer grinder or food processor.
- Grind it to make medium coarse paste. Next add Water and Salt to the paste.
- Grind it again to make smooth paste. Take it out in a separate bowl and keep it aside.
- Now heat 1 teaspoon oil in a pan or kadai.
- Add Mustard Seeds, Dry Red Chilli and Curry Leaves to it. Saute for few seconds.
- Add the Coconut paste to it and mix it. Cook for 5 minutes.
- After 5 minutes, switch off the flame. Delicious Coconut Chutney is ready to be served. Serve it with Dosa, Idli or any type of South Indian dishes.
Notes
- If Fresh Coconut is not available, you can use Dry Coconut. Remember to soak it for half an hour before it is grinded.
- I never mention the quantity of water to be added. You can add water as per your desire of thickness of the chutney.
- While adding Curry Leaves, we must be careful so that the oil doesn’t spill out.
- Coconut Chutney can be consumed fresh or can be freezed to use it later.