Coconut Chutney (Nariyal Chutney)

Name: Coconut Chutney (Nariyal Chutney)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Korean, Asian
Ingredients: 3/4 cup Coconut (grated (fresh or frozen)); 2 tablespoon Roasted Chana Dal (dalia); 1/2 teaspoon Cumin seeds (Jeera); 1/2 inch Ginger; 1 Green Chili Pepper (adjust to taste ); 1/2 teaspoon Salt (adjust to taste ); 1/2 teaspoon Sugar (optional ); 1 teaspoon Lime or Lemon juice (or Tamarind paste ); 1/2 cup Water (adjust as needed); 1 tablespoon Ghee or Oil; 1/2 teaspoon Mustard Seeds (Rai); 1/2 teaspoon Split Skinned Black Gram Lentils (Urad dal); 1 pinch Asafoetida (Hing) (optional, skip for gluten-free); 1-2 Dry Red Chili (optional ); 6-8 leaves Curry Leaves (Kadi Patta) (washed and dried )

Instructions

Prep:10minCook:5min

Learn how to make this creamy, nutty Coconut Chutney (Nariyal Chutney) recipe. It goes well with many South Indian dishes, such as idli, dosa, vada, and more.

Updated at: Wed, 23 Apr 2025 18:42:29 GMT