South Indian Hotel Style Best Coconut Chutney Recipe | Nariyal Ki Chatni Ki Recipe

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Nariyar Ki Chatni in Hindi

Coconut chutney is called Nariyal Ki chutney in Hindi and In some regions of India, it’s also known as khopra Ki chutney. Coconut Chutney is a quintessential condiment served with Dosa, Idli, Vada, and uttapam.

Narial Chutney recipe

Here we have made a classic Nariyal chutney recipe but now you can find  Coconut chatni in various other flavors that are made by just adding a new ingredient like Peanut coconut chutney, mint coconut chutney, Tomato coconut chutney, and so on. The temper of the chutney can also be made in a variety by making some here and there changes in spices. This Coconut chutney will last in the fridge for about a week. Here it will be important to add that Nariyal chutney can also be made using dry or desiccated coconut. but the chutney will be in powdered form.

Nariyar Ki Chatni in Hindi

Do try out other South Indian recipes Tomato Pepper Rasam, Authentic Sambar, Spongy Idli, and more.

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Nariyal Ki Chatni Ki Recipe

Coconut Chutney recipe in Hindi

South Indian Hotel Style Best Coconut Chutney Recipe | Nariyal Ki Chatni Ki Recipe

Coconut chutney that goes best with Dosa, Idli and Vada
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Condiment
Cuisine south Indian
Servings 8
Calories 217 kcal

Ingredients
  

CHUTNEY

  • 1 cup fresh Coconut / Nariyal
  • Salt to taste
  • 1 tsp Chilli paste or 2-3 Chillies / Hari mirch
  • 2 tsp Tamarind pulp / Imli
  • 1 inch Ginger / Adrakh

TEMPER

  • 1 tbsp Oil / Tel
  • 1/4 tsp Asafoetida / Hing
  • 1/2 tsp split brown Chickpeas / Chana dal
  • 1/2 tsp Split Black Gram / Urad Dal
  • 1 tsp Mustard / Rai
  • 7-8 Curry leaves / Kadi patta
  • 3 Dry red chillies / Sukhi mirch
  • Water / Pani

Instructions
 

  • Break and remove the brown skin of coconut then cut it into small pieces.
  • Add it to the mixer grinder along with salt, chilli paste or chillies, tamarind paste, ginger pieces and some water.
  • Grind it into a fine paste then take it out into a bowl.
  • For the temper heat oil and then keeping it over a low add asafoetida, split black gram, split brown chickpea, mustard seeds, Curry leaves and dried red chilli.
  • Let the whole spices crackle over low for few seconds and then immediately add this temper over the Chutney.
  • Give a lite stir and it’s ready to be enjoyed with Dosa Idli or Vada.

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