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NORTH-INDIAN-KITCHEN

Coconut Chutney Recipe Card

North Indian Kitchen
Coconut Chutney is best side dish to serve with Idli, dosa or uttpam. Without this chutney all the stated recipes are incomplete.
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Prep Time 10 minutes
Cook Time 2 minutes
Total Time 12 minutes
Course Side Dish
Cuisine South Indian
Servings 0
Calories 127 kcal

Equipments

1 Pan (Non-Stick)
Mixer Grinder

Ingredients

  • 2 tablespoons Oil
  • 1 cup Raw Peanuts
  • 4-5 slits Green Chili
  • 10-12 Fresh Curry leaves
  • 2-3 tablespoons Fresh Mint leaves
  • 1 inch Ginger
  • 2-3 tablespoon Toor Dal
  • 2 tablespoons Taramind pulp
  • 1 bowl Coconut pieces(Cubed)
  • Fresh Coriander leaves
  • 1 cup Water

For Tempering

  • 2 tablespoons Oil
  • 1 teaspoon Mustard seeds
  • 5-6 Curry leaves
  • 2-3 Dry Red Chilies

Instructions
 

  • Initially place a pan on medium-high flame and add 2tablespoon oil & 1 cup raw peanuts. Cook it gets until fully roasted.
    2. Now add 4-5 green chili slits.
    3. Append 10-12 fresh curry leaves.
    4. Add 2-3 tablespoons fresh mint leaves.
    5. Add 1-inch ginger and cook for a while.
    6. Now Add 2-3 tablespoons toor dal. You can use roasted dal so. It will help in binding the chutney so cook it a while.
    7. Pour 2 tablespoons taramind pulp in it. It will give a zesty flavor to chutney.
    8. Lastly append 1 bowl cubed coconut pieces. Don't roast only cook the coconut.
    9. Afterwards when it is cooked then  then transfer the mixture to blender jar.
    10. On top of it add handful fresh coriander leaves and salt asper taste.
    11. Pour 1cup water in it. It'll help in easy blending the mixture.
    12. Blend it until a smooth finished chutney gets ready. Transfer it to a bowl.
    Tempering
     
    13. Heat 2 tablespoons oil in a pan. Add 1 teaspoon mustard seeds and allow them to splutter.
    14. Add 5-6 curry leaves & 2-3 dry red chilies. Switch off the flame.
    15. Pour the tempering over the prepared coconut chutney.
     Your South Indian Coconut Chutney is Ready

Video

Notes

  • Store leftover chutney in an airtight container in the refrigerator. Consume it within a day or two for the freshest taste. Remember that the chutney may thicken in the fridge, so you can adjust the consistency by adding a little water before serving.
  • If the chutney turns out spicier than desired, you can balance it by adding a small amount of yogurt or fresh cream while blending. This will help mellow the heat while adding a creamy touch.
Variations
While the basic nariyal chutney is a delicious accompaniment, there are numerous variations you can experiment with to suit your taste preferences:
Mint-Coriander Coconut Chutney: Add a handful of fresh mint and coriander leaves for a refreshing and vibrant twist.
Peanut Coconut Chutney: Roasted peanuts can be added for a nutty and slightly crunchy texture.
Ginger Coconut Chutney: Incorporate ginger for a zesty kick that complements the sweetness of coconut.
Tomato Coconut Chutney: Introduce tomatoes for a tangy flavor profile that balances the richness of coconut.
Serving Suggestions
Nariyal chutney is incredibly versatile and can be served with a wide range of dishes, including:
Dosa and Idli: A classic pairing that enhances the flavors of these South Indian delicacies.
Vada Pav: Elevate the popular street food by slathering a generous amount of nariyal chutney in the bun.
Pakoras: Enjoy the contrasting flavors of spicy fritters and the coolness of coconut chutney.
Roti and Paratha: While traditionally served with rice-based dishes, nariyal chutney can also complement Indian breads.
Nutrition Facts
Coconut Chutney Recipe Card
Amount per Serving
Calories
127
% Daily Value*
Fat
 
8
g
12
%
Saturated Fat
 
4
g
25
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Sodium
 
155
mg
7
%
Potassium
 
69
mg
2
%
Carbohydrates
 
13
g
4
%
Sugar
 
3
g
3
%
Fiber
 
6
g
25
%
Protein
 
3
g
6
%
Vitamin A
 
164
IU
3
%
Vitamin B1
 
1
mg
67
%
Vitamin B2
 
1
mg
59
%
Vitamin B3
 
35
mg
175
%
Vitamin B6
 
1
mg
50
%
Vitamin C
 
66
mg
80
%
Vitamin E
 
1
mg
7
%
Vitamin K
 
1
µg
1
%
Calcium
 
43
mg
4
%
Vitamin B9 (Folate)
 
357
µg
89
%
Iron
 
1
mg
6
%
Magnesium
 
10
mg
3
%
Phosphorus
 
23
mg
2
%
Zinc
 
1
mg
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Coconut Chutney, Peanut Coconut Chutney
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