The Coconut chutney or nariyal chutney recipe contains an all-around flavor that goes well with most variants of idlis and dosas. Making this south Indian coconut chutney for dosa and idli is extremely easy. Learn fast and simple to make basic south Indian coconut chutney immediately.
Course Side Dish
Cuisine South Indian
Prep Time 10minutes
Cook Time 5minutes
Total Time 15minutes
Author Punam Paul
1piece offresh coconut (ताजा नारियल)cut into small pieces
1/4teaspoonsalt (नमक)or salt to taste (नमक स्वाद अनुसार)
1/2teaspoonlemon juice (नींबू का रस)
1teaspoonblack mustard seeds (काली सरसों)
½teaspooncumin seeds (जीरा)
6-7piecescurry leaves (करी पत्ते)
2pieces ofdry whole red chilies (सूखी साबुत लाल मिर्च)
Preparation for Coconut Chutney
Break and open the fresh coconut and store the coconut water in a small bowl.
Now take out the coconut meat with the help of a knife. Remove the brown skin of coconut meat peeling it with the help of a hand peeler or knife.
Cut the large pieces of coconut meat into small pieces of around 1 inch in size. Keep them in a bowl we will use is for preparing our chutney.
Heat a heavy-bottomed pan over medium flame. Now add the Bengal gram lentil or Chana Dal and dry roast it for few minutes. If you want to use peanuts then dry roast them similarly.
Keep the roasted Chana Dal or Peanut in a bowl.
How to Make Coconut Chutney
Now in a grinder jar firstly add the peeled coconut meat pieces, then to it add green chilies, ginger, roasted Chana Dal or roasted peanuts whichever you are using. Then add salt to taste and grind them in a smooth paste adding a little water in it.
Transfer this paste in a large bowl then, add the Lemon Juice in it and mix properly.
For the tempering, heat the 1 tablespoon of oil in a pan over medium flame.
Once the oil becomes hot add the mustard seeds. As the mustard seeds start spluttering, lower the flame.
Now add cumin seeds and a pinch of asafoetida powder and let it fry for a minute.
Then break the whole red chili into half and add it in oil. Again after frying them for a minute. Add the curry leaves and let it splutter for a few seconds.
As the curry leaves get slightly fried and turn little crispy pour this tampering over the coconut mixture and mix it well.
Our coconut chutney is ready. Serve this white coconut chutney with any South-Indian dish.
Coconut Chutney by Punam Paul from https://punampaul.com/coconut-chutney/