Coconut Chutney (Nariyal Chutney Recipe)

Name: Coconut Chutney (Nariyal Chutney Recipe)
Total time: 600 s
Yield: Serves 2-3 servings
Ingredients: 1 coconut (fresh, brown or young coconut); 4-5 fresh green chilies; 1/4 cup roasted peanuts (about 35 grams); 2-3 tablespoons chopped cilantro; 1/2 teaspoon salt; 1/4 teaspoon black salt; 1-2 tablespoons lemon juice; 2 tablespoons coconut oil; 1/4 teaspoon asafoetida; 8-10 curry leaves; 2-3 whole dried red chilies; 1/4 teaspoon mustard seeds; 3-4 pieces fresh ginger

Indra Sen @Indras_Cookart

This chutney is commonly made in South India. While there are many ways to prepare coconut chutney, I’ve made this version using roasted peanuts, which gives it a delicious flavor. You can serve it with idli, sambar, dosa, uttapam, and more.

Indra Sen @Indras_Cookart

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Ingredients

10 minutes

Serves 2-3 servings

1coconut (fresh, brown or young coconut)
4-5fresh green chilies
1/4 cuproasted peanuts (about 35 grams)
2-3 tablespoonschopped cilantro
1/2 teaspoonsalt
1/4 teaspoonblack salt
1-2 tablespoonslemon juice
2 tablespoonscoconut oil
1/4 teaspoonasafoetida
8-10curry leaves
2-3whole dried red chilies
1/4 teaspoonmustard seeds
3-4 piecesfresh ginger

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Steps

10 minutes

1

Remove the husk from the coconut and drain the coconut water. Split the coconut in half and use a knife to separate the flesh from the shell. Peel off the brown skin.
2

Cut the peeled coconut into small pieces. In a blender, add the chopped coconut, roughly chopped green chilies, 3-4 pieces of ginger, roasted peanuts, cilantro, black salt, and regular salt. Add a little water and blend once.
3

Add a bit more water as needed and blend until smooth. Transfer the chutney to a bowl. Mix in the lemon juice.
4

Heat oil in a frying pan. Add asafoetida and mustard seeds, and let them splutter. Add curry leaves and dried red chilies, and sauté briefly.
5

Pour this tempering over the coconut chutney. Serve the delicious coconut chutney with idli, dosa, or your favorite South Indian dishes.
6

Tip: Before making coconut chutney, remove the husk from the coconut and place it in the freezer for 3-4 hours or overnight. This makes it easier to separate the flesh from the shell and peel the coconut.
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