Coconut Chutney is the most simple and delicious Chutney. It is served with almost every South Indian food. Dosa, Idli, Medu Vada,Rava Appe are incomplete without coconut chutney. Not only in taste, it also has a lot of health benefits. As we know the main ingredient of coconut chutney is coconut’ (Nariyal). Coconut is rich in minerals and vitamins.
For making a Coconut Chutney recipe, I highly recommend that using fresh coconut. Take a fresh coconut and peel off the brown skin of coconut. The white part of the coconut is used for making coconut chutney. Fresh Coconut is easily available in the market so you don’t need to make extra effort to find a fresh coconut.
There are a different variety of coconut chutneys where some people add fresh coriander leaves or mint leaves in chutney, tamarind or lemon is also added to give a sour flavour in chutney. Cumin seeds, and roasted chana daal is commonly used in coconut chutney. Here I am using some roasted peanuts and Chana to give a nutty flavour. But avoid garlic or onion in this chutney. Because by adding garlic, and onion in Coconut chutney, you will not get that authentic South Indian flavour.
So, here I am going to share the easy and quick recipe of Coconut Chutney or Nariyal Chutney with few ingredients. Hope You guys like and try this recipe.
Coconut Chutney
Equipment
- Grinder
Ingredients
- 1 coconut (Nariyal)
- 1 cup Roasted Peanuts
- ½ cup Roasted Chana
- 4-5 Green Chili
- 1 Ginger
For Tempering Coconut Chutney
- 2 tbsp vegetable oil
- 1-2 Dry Red chilli
- 4-5 Fresh Curry Leaves
- 1 tbsp Mustard Seeds (Rai)
- 1 tbsp salt (as per taste)
Instructions
- Take a 1 Coconut and peel the brown skin of coconut with th help of a knife.
- Add coconut, 1 cup of roasted peanuts, ½ cup of bhuna chana, 1 ginger and 4-5 green chilli in the blender.
- Blend it until smooth then add water in the blender.
- Blend it make a smooth paste make sure that the consistency of chutney is little thick.
Tempering Coconut Chutney
- Heat a small pan, add 1-2 tbsp of oil.
- Add dry red chilli and fresh curry leave in the pan.
- Now add mustard seeds (rai) and wait until it crackle.
- Add a 1 tbsp of salt into it. Mix it.
- Pour a blended Chutney into the tempering.
- Mix it properly, Now Coconut Chutney is ready to serve with Dosa, Idli, Rava Appe, Vada whatever the south Indian food you like.
2) Add dry red chilli and fresh curry leave in the pan.
How to make Coconut Chutney step by step with Photo
- Take 1 coconut and peel the brown skin of coconut with th help of a knife.
- Add coconut, 1 cup of roasted peanuts, half cup of bhuna chana, 1 ginger, and 4-5 green chilli in the blender.
- Blend it until smooth.
- Then add water in it.
- Blend it make a smooth paste make sure that the consistency of chutney is little thick.
- Heat a small pan, add 1-2 tbsp of oil and add dry red chilli into it.
- Add 4-5 fresh curry leaves.
- Now 1 tbsp of add mustard seeds (Rai) and wait until it starts to crackle.
- Then add 1 tbsp of salt in the pan. Mix it.
- Pour blended chutney into tempering and mix it properly.
Now, Coconut Chutney is ready to serve with Dosa, Idli, Rava Appe, Vada whatever south Indian food you like.
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