Coconut Chutney Fiji Style | Fijian Coconut Chutney | Nariyal Chutney

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.

Grate fresh coconut using a grater or food processor until fine.

Add green chilies, ginger, and salt to the grated coconut.

Blend the mixture with lime juice and a little water until smooth.

Transfer the chutney to a bowl and set aside.

Heat oil in a small pan over medium heat until hot.

Add mustard seeds and let them splutter for a few seconds.

Stir in urad dal and curry leaves, cooking until golden brown.

Pour the tempered mixture over the chutney and mix well.

Cooking Techniques

Spice Level:

Allergens