No sooner we speak about coconut chutney then it reminds us of Chennai a place of delicious foods known as south Indian foods. No doubt! We love south Indian foods, especially when we get Idli/Dosa with spicy coconut chutney. Coconut chutney recipe is quite common among all the houses and you can make this nariyal chutney in various ways depending on your taste or the innovation you make in this popular idli/dosa chutney. As we know coconut is the main ingredient of this recipe. You can add cloves, ginger, roasted chana dal, curd, lemon juice, tamarind juice, Karipatta / Meetha Neem, mustard seed and cumin seeds these are the ingredients enhance the taste of this chutney.
So let’s start an innovative and tasty coconut chutney recipe.
Coconut Chutney Recipe ( Nariyal ki Chutney )
10 minutes | 2 minutes | 12 minute | Serve: 6
Ingredients (Required For Coconut Chutney Recipe)
- 1 cup of chopped fresh coconut
- 2 tsp fried gram/roasted chana dal
- 2 chopped green chilies
- 1 teaspoon grated ginger
- 1 garlic clove
- 1 tablespoon of curd
- 1 teaspoon of tamarind paste (if you want you can add lemon juice instead of tamarind paste)
- Water as needed
- Salt to taste
Ingredients (Required For Seasoning / Tadka )
- 1 teaspoon of oil
- ¼ teaspoon of mustard seeds
- ½ teaspoon of cumin seeds
- ½ teaspoon of urad dal (optional)
- Pinch of hing (Asafoetida)
- 5-6 cury leaves/metha neem
- 1 dry red chili
PROCESS OF MAKING
#1 Blend all the ingredients well without adding water, now scrape the sides and add water and salt as per need and blend it.
#2 Heat a pan without oil on low flame.
#3 Heat oil in a pan; add mustard seeds, when seeds begin to crackle, add cumin seeds, urad dal sauté until golden, dry chilli and curry leaves, pinch of hing and sauté for 10 to 12 seconds.
#4 Take the pan away from the flame and immediately pour tempering over the prepared paste of coconut.
#5 Now enjoy having this delicious chutney with idli/dosa
