Coconut Chutney is a side dish, mostly served with South Indian recipes like Dosa, Idli, Uttapam and other dishes. This is one of the simplest and easiest coconut chutney recipe. Quick to make and can be stored in air tight container. You can make it before hand and store it without adding any salt.
Everyone loves South Indian and this is the most common chutney which is served everywhere. Eat it with Instant Rava Dosa, Sooji Idli, Oats Uttapam.
Let’s get started!
Nariyal Chutney | Coconut Chutney Recipe
Instant and Easy Coconut Chutney. Have it with Dosa, Idli, Uttapam and any South Indian dish of your choice. Happy Cooking ❥
Take a medium size fresh coconut. Remove the outer cover and scape off the black skin from the coconut. We want that white part of the coconut. It should be fresh one and not the sookha one.
Cut the coconut into small pieces so that it becomes easy to grind.
In a mixer blender, put the coconut pieces, green chillies, grated ginger, 4-5 curry leaves, roasted chana daal. Add a little water and grind it to a fine chutney consistency.
Once done, add salt and lemon juice according to your taste.
For the tadka, heat oil in a frying pan.
Once the oil is heated, add mustard seeds, hing, whole red chillies and curry leaves.
Put this tadka over the chutney and mix it well
Garnish it with fresh coriander leaves
Serve it with Dosa, Uttapam, Idli.