Sep 132012

This Coconut Chutney Recipe (Nariyal Chutney Recipe) is basic coconut chutney for dosa and idli but it will go well with anything.

Making Time: Appr. 10 Minutes
Serves: 4-5 People

Coconut Chutney Recipe


¾ cup fresh grated coconut
Or ½ cup dried grated coconut + ½ cup milk
2 green chillies
1 inch ginger
1 spring curry leaves (kadi patta)
½ teaspoon cumin seeds
½ teaspoon mustard seeds
2-3 dried red chillies
2 tablespoon chana dal (or yellow split peas)
1 teaspoon oil
2 tablespoon lemon juice
Salt to taste
Water as needed

Coconut Chutney Recipe Cooking Method:

1. Roast the chana dal (or yellow split peas) until it is lightly golden brown.

2. Peel the ginger and chop it.

3. Chop the green chillies.

4. Blend the fresh grated coconut (or dried grated coconut + milk), chopped green chillies, chopped ginger, lemon juice, roasted chana dal (or yellow split peas) and salt with some water. Make a smooth paste. If you are using dried grated coconut with milk, do not add water as milk will do the job for the water and will make good dry coconut chutney.

5. Place the coconut chutney in serving bowl or any bowl.

6. Heat the oil in a pan. Add cumin seeds and mustard seeds. When the seeds crackle, add dried red chillies and curry leaves. Stir for few secs and then turn the heat off.

7. Pour the tadka (the tempting) to the chutney and mix well with the spoon.

Serve this coconut chutney with dosa, idli or meduvada or serve with anything you like.

Bombay Pav Bhaji Please Note:

For green coconut chutney and coriander coconut chutney, add ½ cup of chopped coriander leaves with coconut for blending and make smooth paste.

For peanut coconut chutney, add ¼ cup of roasted peanuts with coconut for blending and make smooth paste.

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