About Coconut Chutney Recipe
Coconut Chutney Recipe – Restaurant style | How to make coconut chutney with step by step photos:
Restaurant style Coconut Chutney is an important part of any South Indian dish.
These coconut chutneys are great condiments/dip for South Indian Breakfast and Snack recipes. The coconut chutney is quick and easy to make. This Nariyal Chutney Recipe goes perfectly with Idli, Dosa, Uttapam, and Vada.
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Similarly, If you are looking for more Chutney Recipes, I would like to share my other Chutney recipes collection with this post of Coconut Chutney Recipe – Restaurant style | How to make coconut chutney | Nariyal Chutney Recipe.
Do try other Chutney Recipes
- Green Coconut Chutney
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- Meethi Saunth
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Recipe Card
Coconut Chutney Recipe – Restaurant style | How to make coconut chutney | Nariyal Chutney Recipe
Ingredients
- 1 cup Freshly grated Coconut
- 2 tsp Roasted Chana Dal (split)
- 1 tsp Urad Dal (split)
- 1 tbsp Raw Peanuts
- 1 tsp Oil
- 1 Green Chili
- ½ tsp Mustard Seeds (Rai)
- 1 pinch Asafoetida (Hing)
- 10 Curry Leaves
- 3 Dry Red Chili
- ½ tsp Salt
- ½ tsp Sugar
- ½ cup Water (adjust as per required)
Instructions
- Firstly, heat a nonstick pan and roast chana dal, and urad dal for 3-4 mins till it becomes golden brown in color.
- Additionally, mix grated coconut, roasted chana dal, peanuts, green chilies, salt, and sugar with some water in a blender and make it into a smooth paste.
- Further, empty the coconut paste into a mixing bowl.
- To make tadka, heat oil in a small pan and add the mustard seeds.
- Further, fry till the curry leaves become crisp and the red chilies change color.
- Switch off the flame and immediately pour tadka over coconut chutney and mix well.
- Finally, serve this tasty coconut chutney with idli, dosa, uttapam, vada, pakoda, or any South Indian Dish.
Step by Step Recipe
How to make Coconut Chutney at home | Easy Nariyal Chutney Recipe with step by step photos:
1. Firstly, heat a nonstick pan and roast chana dal, and urad dal for 3-4 mins till it becomes golden brown in color.
2. Additionally, mix grated coconut, roasted chana dal, peanuts, green chilies, salt, and sugar with some water in a blender and make it into a smooth paste.
3. Further, empty the coconut paste into a mixing bowl.
4. To make tadka, heat oil in a small pan and add the mustard seeds.
5. When the mustard seeds pop, add the asafoetida, curry leaves, and dry red chili.
6. Further, fry till the curry leaves become crisp and the red chilies change color.
7. Switch off the flame and immediately pour tadka over coconut chutney and mix well.
8. Finally, serve this tasty coconut chutney with idli, dosa, uttapam, vada, pakoda, or any South Indian Dish.
