Coconut Chutney Recipe by Bhavna - Nariyal Chutney - Simple, Quick and Easy!

fresh coconut

🥗Healthier: desiccated coconut

💰Cheaper: coconut milk

Desiccated coconut offers a lower-calorie option while coconut milk is more affordable.

green chilies

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños provide similar heat, while bell peppers add sweetness without spice.

mustard seeds

🥗Healthier: cumin seeds

💰Cheaper: black sesame seeds

Cumin seeds offer a unique flavor and are often less expensive.

urad dal

🥗Healthier: chickpeas

💰Cheaper: split peas

Chickpeas are a healthier protein alternative, while split peas are budget-friendly.

Start by preparing the coconut chutney with peeled coconut.

You can use shredded coconut or roughly chop the peeled coconut.

Add garlic, ginger, and green chili to the blender.

Add water to the blender.

For a green color, add fresh chopped coriander leaves and blend.

Optionally, you can add tamarind to the mixture.

Screw on the blender lid and blend the ingredients until smooth.

Add a pinch of salt to taste and give it a quick stir.

Heat oil in a pan for tempering.

Add dry whole red chilies to the hot oil and let them cook briefly.

Add mustard seeds and rice to the oil and let them pop.

Turn off the stove and remove the pan from the heat.

Cover the pan with a lid to prevent popping oil from splattering.

Pour the tempering over the blended coconut chutney.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens