Narial - Coconut Chutney Recipe

Kai Chutney/ tengai chutney
South Indian Chutney recipe

Coconut chutney or nariyal chutney is a specialty of south Indian cuisine.

Coconut is known as nariyal (Hindi) or kai (Kannada), tengai (Tamil), kobbari (Telgu), Naral (Marathi).

In many homes, some variation of kai chutney is made almost everyday as it is served as an accompaniment to many snack or breakfast dishes.

And there are many variations, combinations of coconut or nariyal chutney.

Coconut green chutney with green chilies and coriander leaves, white chutney without coriander leaves, red chutney with red chilies.

There is not only change in color but in taste too. One thing is for sure, every chutney recipe makes your meal yummier. Though the north Indian states do not use coconut everyday in their cooking, 'nariyal ki chutney' is made as accompaniment for many dishes given below.

Coconut chutney is served as a main accompaniment to Idli, Dosa, Poori, Uttappa, chapati and also as a spread for vegetable sandwiches.

Be it a festival meal or an everyday snack, lunch, dinner, this Indian chutney enhances the taste.

Generally green chilies and coriander leaves(cilantro) are used for this chutney which gives it a lovely green color.

You can omit the cilantro and green chilies and add dry red chilies to get a different color and taste.

How to make coconut chutney

Ingredients for coconut chutney

Ingredients for chutney

  • Fresh coconut grated - 1 cup
  • Green chilies - 2 or more according to taste
  • Fresh Ginger - ½ inch piece
  • Salt - ½ teaspoon
  • Sugar - ¼ teaspoon
  • Lime juice - 1 teaspoon
  • Garlic(optional) - 2-3 pods
coconut chutney ingredients - green chili, coconut,salt,roasted gram,salt,cumin, hing

Preparation Method:

  1. Mix all the ingredients and grind together to paste(not too fine).
  2. Add a little water if needed.

For Tempering

  • Heat oil in a small pan, add mustard seeds and cumin seeds.
  • When they stop spluttering, add a pinch of asafetida. Fry for a few seconds. Take off flame. Let cool.
  • Add the cooled tempering to chutney. Mix well.

Chutney is ready to serve and eat.

Tip :

  • You can also add 2-3 garlic pods to the mix. It goes very well with Dosa and Uttapam. If making as an accompaniment for idli, I omit garlic.
  • You can also use this coconut chutney as a sandwich spread. Do not add water if you are using for sandwich.
  • This chutney is usually served with Rava Idli , Uttappam Dosa Poori

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