Coconut Chutney Recipe (Nariyal Chutney)
White Coconut Chutney (Thengai Chutney, Nariyal Chutney) is a classic South Indian condiment that is served with dosa, idli, vada, and also as a part of a meal. Made with fresh coconut, it is one of the most versatile chutneys that pairs well with any South Indian snack or breakfast.
Servings: 4 people
Ingredients
To Make The Chutney
- 1 cup grated fresh coconut packed
- ¼ cup roasted Bengal gram (bhuna chana) or roasted peanuts
- 2 tablespoons plain yogurt (dahi, curd)
- 1 teaspoon chopped green chilies adjust according to your taste
- ½ inch piece of ginger chopped
- 2 teaspoons tamarind paste
- ½ teaspoon salt or to taste
For Tempering
- 1 tablespoon oil
- ½ teaspoon brown mustard seeds
- 1 teaspoon split and husked black lentil (white urad dal)
- 1-2 whole dry red chilies stalks removed and broken into 2-3 pieces
- 10-12 curry leaves
- ¼ teaspoon asafetida (hing)
Instructions
Make The Chutney
- Add all the ingredients to make the chutney to a blender along with ½ cup of water.
- Blend for 2-3 minutes or until smooth.
- Scrape the sides of the blender a few times while blending.
- Add some more water if the chutney is too thick for your liking.
- Check for salt and add more if needed.
- Transfer the chutney to the serving bowl.
Temper The Chutney
- Heat oil in a small skillet over medium-high heat.
- Once the oil is hot, add mustard seeds and urad dal and fry until the dal turns brown (40-60 seconds). Stir continuously while frying.
- Add broken whole dry red chilies, curry leaves, and asafetida and fry for 2-3 seconds.
- Pour the tempering over the thengai chutney and mix well.
- Tip - You can save some tempering for the garnishing.
- Serve the chutney at room temperature.
Video
Notes
To save time, use frozen coconut, which is already grated. You will find it in the freezer section of any Indian grocery store.
If using frozen coconut, bring it to room temperature; otherwise, the fat might separate, and the texture of the nariyal chutney will not be nice.
You can adjust the green chilies and ginger according to your taste.
Nutrition
Calories: 164kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 314mg | Potassium: 238mg | Fiber: 3g | Sugar: 4g | Vitamin A: 248IU | Vitamin C: 68mg | Calcium: 53mg | Iron: 1mg
