Coconut / Nariyal Chutney
Coconut chutney is a typical condiment that is served with South Indian dishes, especially Idlis and Dosas. It has great texture and a unique taste that compliments many dishes.
Preparation Time: 10 minutes
Cooking Time: 2 minutes
Serves: 6 servings
- Raw coconut - 1/2
- Green coriander(dhaniya) - 1/2 small bowl (cut in thick pieces)
- Green chillies - 2
- Lemon - 1 (small sized)
- Salt - add to taste ( 3/4 tsp)
For Seasoning:
- Oil - 2 tsp
- Rie - 1 tsp
- Red chilly powder - 1 pinch (if you want)
How to make Coconut Chutney / Nariyal Chutney
Method
- Peel the hard skin of the coconut, wash and cut into small pieces.
- Mix coconut, green coriander, green chillies, lemon juice and 2 tbsp water then put them in a mixer to make a fine paste.
- Take out chutney in a bowl, add water according to how thick you want your chutney.
Seasoning
- Put oil in a small frying pan and heat.
- Put Rie in hot oil, once it is roasted turn off the gas.
- Put red chilly powder and mix in oil.
- Now put this Rie Tadka in the chutney and mix properly.
Tips and Variations:
Serving Ideas:
It’s hard to imagine south Indian dishes like dosa, idli, vada, etc being served without it. However, its use is not just limited to it, as it can be served as an accompaniment in lunch or dinner along with paratha, curry, steamed rice and dal tadka.
- Adjust quantity of water according to make it thick or diluted.
- Avoid addition of green chilles while making coconut paste and avoid dry red chillies in tempering to make white coconut chutney
- Consume fresh idli-dosa chutney immediately or refrigerate it and use it for up to 3 days.
Serving Ideas:
It’s hard to imagine south Indian dishes like dosa, idli, vada, etc being served without it. However, its use is not just limited to it, as it can be served as an accompaniment in lunch or dinner along with paratha, curry, steamed rice and dal tadka.
