Nariyal Chutney - Coconut Chutney 3 Ways
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Nariyal Chutney, or Coconut Chutney is an iconic South Indian condiment. You’ll learn three variations of delicious coconut chutney to switch it up so you’ve got so much flavour to pair with your favourite South Indian breakfast and snack dishes!
What Is Coconut Chutney?
Coconut chutney is a new favourite of mine! It’s a popular South Indian condiment that’s prepared by blending fresh grated coconut, ginger, and salt. On its own it’s a little bland, so we add a temper (tadka) with cumin seeds, mustard seeds, curry leaves, and dried red chili. I don’t make this chutney often, but as I’ve started cooking more South Indian lately, coconut chutney is most definitely the perfect way to have a complete meal! Plus, there are so many variations to the base recipe, which I’ll be sharing here!
This recipe will show how to make the following coconut chutneys:
Nariyal Chutney: Coconut Chutney, the simple base recipe
Pudina Nariyal Chutney: Mint Coconut Chutney, the green coconut chutney
Imli Nariyal Chutney: Tamarind Coconut Chutney
Of course, you can mix and match coconut chutney with many more variations, such as peanuts and tomatoes, but here are three types of coconut chutney to start out now! If you want to explore South Indian cooking more, then these chutneys will really give you a complete meal! You can prepare these chutneys and mains as part of your Live to Cook one-month challenge! Sign up to my email newsletter to get this free resource and get started on your cooking journey today!
To get all the details on how to prepare these awesome three coconut chutneys, then watch the video at the bottom of this post! I’d love it if you’d subscribe to my YouTube channel if you’re not already and be sure to hit the bell button so you’re notified when all of my video recipes go live! Let’s get cooking!
Why Make different kinds of Coconut Chutney?
Super easy to prepare: Each recipe only requires blending and tempering and you’ve got your chutney!
Fast to make: The three variations each take only about 10 minutes to prepare.
Prevent food waste: I hate it when I get some mint for a recipe and then it spoils. I mention in my Make Cooking Fun!! motivational free guide to promote your creativity in the kitchen that if you’re stumped on what to make, you should be inspired based on ingredients that are on the verge of going bad! If you have mint that you urgently need to use up, then this is the best way to do it!
Minimal ingredients: All three recipes use ingredients that are pantry staples among Indian households. If you’re in North America, you should still have most of the ingredients, otherwise you can easily find what’s missing at your local South Asian grocer, or click my links to purchase the ingredients on Amazon!
Pretty: We eat with our eyes, right! I find all three variations of Coconut Chutney are so inviting, especially the vibrant green colour of the mint variation!
Versatile: I’ll give serving suggestions for how to serve your coconut chutneys later on in this post. Of course, they’re all so good that it may be hard for you to resist eating them with just a spoon! I know I do it!
Dietary Information For Coconut Chutney
These three variations of coconut chutney are…
Vegan: If you prefer to cook with ghee, you can, but classic South Indian cooking uses coconut oil, as I did here.
Gluten-free: Some recipes use hing/asafoetida for the tadka. I’m omitting it here, but if you want to add it, go ahead! With regards to a substitute, there is none, so simply don’t add anything like I’m doing.
Tips For the Perfect Coconut Chutneys
Start blending the ingredients dry first and then add water to get a better texture.
If storing the chutney for the next couple of days, you may notice the texture becoming thicker. Add a touch of water and mix, and adjust to get the desired consistency.
You can easily replace the dried coconut with fresh coconut and get amazing results
Tools for Nariyal Chutney
Sieve (for the tamarind chutney)
Ingredients for Nariyal Chutney
It’s time to lay out what we’ll need for the three variations of Coconut Chutney. For full ingredient quantities, scroll to the bottom of this post for the FULL PRINTABLE recipe card. You can also scale the recipe based on how many portions of chutney you wish to make - you can make a big batch and freeze for later!
For the Simple White Coconut chutney
Coconut flakes: I’m using unsweetened shredded coconut flakes for this recipe since that’s most accessible to me. However, if you have the luxury of going for freshly grated coconut, then by all means go for it! You could also use frozen coconut.
Ginger: A little bit of chopped ginger.
Black cumin seeds: For some aroma. You can use regular cumin seeds if you’d like, but to be honest with you I ran out! Either type of cumin seed works fine.
Green chilies: I love to add some chopped Thai green chilies for a touch of heat. You can add more or less depending on your spice tolerance.
Roasted chana dal/split yellow split peas: Optional. You can roast them as you will do for the tadka and add them into the blender. If you don’t want the chana dal blended in, then you can omit them as I am here.
Water: As needed to ensure you get a smooth chutney.
Salt: Always needed to bring out the flavours!
For the Mint Coconut chutney
Fresh mint leaves: You can add them whole.
Ginger
Roasted chana dal/split yellow split peas: Optional, I’ve not added them here.
Green chilies
For the Tamarind Coconut chutney
Tamarind: Use about a 3 inch by 3 inch piece of dried tamarind. I recommend you soak it in water for 5 hours to 24 hours. If you’re unable to find tamarind, you can substitute with tamarind paste or tamarind concentrate.
Ginger
Garlic: Two garlic cloves that can be added into the blender whole.
Onion: I’m using red onions, but you can use your favourite kind of onion. They’ll be sliced.
Roasted chana dal/split yellow split peas: Here I’ve shown how they’re added into this chutney. In this variation, I recommend you do follow this step for best results!
Dried Kashmiri red chilies: Soaked in water.
Green chilies
For the tadka (Tempering)
Coconut oil: The best options in terms of health is virgin coconut oil. I’d avoid the refined stuff.
Dried Kashmiri red chilies: These are added dry unlike in the Tamarind Coconut Chutney.
Curry leaves: Ideally you would use fresh curry leaves, but I can’t find those here, so I have to use frozen dried curry leaves.
Mustard seeds: Don’t confuse these with regular mustard seeds! These are black mustard seeds.
How to Make Coconut Chutney
For the Tadka (DO this after preparing the chutney)
To finish and temper either of the above chutneys, heat the coconut oil for the tadka in a pan and add the mustard seeds, curry leaves, 1-2 dried Kashmiri red chillies and chana dal. Once the ingredients are sizzling and are fragrant, remove from the heat and pour the tadka over the chutney.
In case you already roasted the chana dal while preparing the chutneys earlier, add the pre-roasted chana dal after the other ingredients are already sizzling to prevent the chana dal from over-cooking.
To prepare the roasted chana dal (For tempering & Chutney)
To roast the chana dal, add 1-2 tsp of coconut oil to a pan and add the chana dal. Saute until the dal becomes lightly browned.
For the Simple White Coconut chutney
Add the coconut flakes, cumin seeds, roasted chana dal, ginger, chillies and salt to taste. Grind the dry ingredients until well combined and then drizzle in water and blend until you get a smooth, thick and pourable consistency.
Finish with the tadka and taste, adjust for seasoning.
For the Mint Coconut chutney
Add the coconut flakes, cumin seeds, roasted chana dal, ginger, chillies, mint, cilantro and salt to taste. Grind the dry ingredients until well combined and then drizzle in water and blend until you get a smooth, thick and pourable consistency.
Finish with the tadka and taste, adjust for seasoning
For the Tamarind Coconut chutney
Drain the water from the soaked Kashmiri red chillies.
Squeeze the pulp of the tamarind in the bowl in which it was soaking in. Strain the mixture to obtain a smooth paste. Transfer it onto a strainer and using the back of a spoon, extract the pulp into another bowl.
Add the coconut flakes, the soaked red chillies, sliced onions, cumin seeds, tamarind, roasted chana dal and salt to taste. Grind the dry ingredients until well combined and then drizzle in water and blend until you get a smooth, thick and pourable consistency.
Finish with the tadka and taste, adjust for seasoning.
How to Store Coconut Chutney
You can transfer your prepared coconut chutneys in a mason jar or in an airtight container. In the fridge, the coconut chutneys will last about 3 days. To keep the chutneys for longer than this time, freeze them by transferring 2 to 3 tablespoons at a time in ice cube trays. When you want to use your coconut chutneys, thaw the ice cubes in the fridge or at room temperature. Make sure to use previously frozen chutney in 1 or 2 days.
How to Serve Nariyal Chutney
South Indian breakfast items: Including dosa, Semolina Upma, and idli.
Dip for bread, including Classic Layered Paratha or even stuffed parathas like Paneer Paratha.
Basmati Rice and dal, such as Masaledar Chana Dal or Dal Tadka (mixed lentils)
A dip for snacks, such as Keema Samosas, Aloo Cutlets, Paneer Pakoras, Crispy Chicken Pakoras!
More Chutney Recipes
Watch How to Make Coconut Chutney 3 Ways Here:
Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cookingwithanadi. Thank you!
Nariyal Chutney - Coconut Chutney 3 Ways!
Ingredients
- 3/4 Cup coconut flakes
- 1/2 tsp black cumin seeds
- 1 Tbsp lightly pan-roasted chana dal/split yellow split peas (optional)
- 1 tsp chopped ginger
- 1-2 green chilies, finely chopped
- salt, to taste
- water, as needed
- 3/4 Cup coconut flakes
- 1 / 2 tsp black cumin seeds
- 1/4 Cup fresh mint leaves
- 1/2 Cup cilantro, roughly chopped
- 1 Tbsp chana dal/split yellow split peas, lightly pan-roasted (optional)
- 1 tsp chopped ginger
- 2-3 green chilies
- salt , to taste
- water, as needed
- 3/4 Cup coconut flakes
- 8 -12 dried Kashmiri red chilies, soaked in water for 30 minutes
- 1/2 tsp black cumin seeds
- 1-2 Tbsp tamarind paste
- 1 Tbsp lightly pan-roasted chana dal/split yellow split peas
- 2 garlic cloves
- 1/4 Cup sliced onions
- salt, to taste
- water, as needed
- 1-2 tsp coconut oil
- 1-2 dried Kashmiri red chilies
- 1 tsp chana dal/split yellow split peas
- a couple of curry leaves
- 1/2 tsp mustard seeds
- 1-2 green chillies (optional for the mint-coconut chutney)
Instructions
- To roast the chana dal, add 1-2 tsp of coconut oil to a pan and add the chana dal. Saute until the dal becomes lightly browned.
- Add the coconut flakes, cumin seeds, roasted chana dal, ginger, chillies and salt to taste. Grind the dry ingredients until well combined and then drizzle in water and blend until you get a smooth, thick and pourable consistency.
- Finish with the tadka and taste, adjust for seasoning.
- To roast the chana dal, add 1-2 tsp of coconut oil to a pan and add the chana dal. Saute until the dal becomes lightly browned.
- Add the coconut flakes, cumin seeds, roasted chana dal, ginger, chillies, mint, cilantro and salt to taste. Grind the dry ingredients until well combined and then drizzle in water and blend until you get a smooth, thick and pourable consistency.
- Finish with the tadka and taste, adjust for seasoning.
- Drain the water from the soaked Kashmiri red chillies.
- Squeeze the pulp of the tamarind in the bowl in which it was soaking in. Strain the mixture to obtain a smooth paste. Transfer it onto a strainer and using the back of a spoon, extract the pulp into another bowl.
- To roast the chana dal, add 1-2 tsp of coconut oil to a pan and add the chana dal. Saute until the dal becomes lightly browned.
- Add the coconut flakes, the soaked red chillies, sliced onions, cumin seeds, tamarind, roasted chana dal and salt to taste. Grind the dry ingredients until well combined and then drizzle in water and blend until you get a smooth, thick and pourable consistency.
- Finish with the tadka and taste, adjust for seasoning.
- To finish and temper either of the above chutneys, heat the coconut oil for the tadka in a pan and add the mustard seeds, curry leaves, 1-2 dried Kashmiri red chillies and chana dal. Once the ingredients are sizzling and are fragrant, remove from the heat and pour the tadka over the chutney.
- In case you already roasted the chana dal while preparing the chutneys earlier, add the pre-roasted chana dal after the other ingredients are already sizzling to prevent the chana dal from over-cooking.
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