Nariyal chutney is an important part of South Indian platter. Any dish is incomplete without nariyal chutney. Addition of roasted chana dal and peanuts increases the taste of the chutney and provides a good texture to the chutney. The tempering of mustard seeds and curry leaves gives a nice aroma to the chutney.
Nariyal Chutney
- Author: Chandni Agrawal
- Recipe Category: Dips & Chutney
- Cuisine: Indian
Description: Eat this chutney with dosa, idli, vada, appam, unniyappam, uttapam etc. Many people avoid sambar and eat a combination of nariyal chutney and idli or chutney and dosa or chutney and uttapam.
Ingredients for Nariyal Chutney:
- Grated coconut fresh – 1 cup
- Roasted chana dal – 2 tbsp
- Peanuts – 1 tbsp
- Jeera / cumin seeds – 1 tsp
- Green chili – 1-2 pieces
- Curd – 2 tsp
- Salt to taste
- Green coriander leaves – few leaves ( optional)
For tempering:
- Oil/ ghee -1 tbsp
- Mustard seeds -1 tsp
- Curry leaves – 8-10 leaves
- Dry red chili -1-2 pieces
Method for Nariyal Chutney:
- Take a small pan add roasted chana dal and peanuts in it.
- Roast until they get warm on a low flame round about for 2 minutes.
- Take care that chana dal and peanuts don’t get burnt we just need to warm them.
- Take out in a small bowl and keep aside.
- Take a mixer grinder jar add coconut, green chili, peanut, roasted chana dal, curd, green coriander leaves, jeera, salt and water.
- Grind to a fine paste. Keep it aside.
For tempering:
- Heat oil / ghee in a small pan.
- Add mustard seeds in it. Let them crackle.
- Now add dry red chili and curry leaves.
- Pour the tempering on the chutney. Mix well.
- Nariyal chutney is ready to eat.
Additional Information:
- Calories: 60 calories
- Total Time: PT15M
- Serves: 5
- Date Published: 2016-08-13
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Addition of peanuts is optional. Here I have used fresh coconut. You can also use the dried one available in the market. Even the grated coconut available in market can be used. But the taste of fresh coconut is the best. In a country like India fresh coconut is easily available especially in southern part of India. Addition of green coriander leaves gives a nice light green colour to the chutney. I always add green coriander leaves but it’s completely optional.
This chutney can be stored for one day in refrigerator. So just follow the instructions step by step and make the chutney by your own.
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Remarks:
- Total time required is 15 minutes
- Serves 3-4 people
- Green coriander leaves is optional
- Peanuts are also optional.
- Garlic can also be added.
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Image Credit: Archanaskitchen