Coconut chutney or nariyal chutney is a specialty of south Indian cuisine.
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.
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.
Ingredients for chutney
Chutney is ready to serve and eat.