Indian Coconut Nariyal Chutney Recipe

Written by Maahi Gupta
  Maahi Gupta    Updated  2 Mar, 18


South Indian food is incomplete without this delicious and mouth watering Chutney. Made with coconut as a primary ingredient and seasonings to add flavor.
The Dosa, Idli and Vada are best enjoyed with the this Chutney and Sambar.


2 min Prep
5 min Cook
Yield  1 cup
Nutrition Facts
Indian Coconut Nariyal Chutney Recipe
Amount Per Serving
Calories 1358 Calories from Fat 918
% Daily Value*
Total Fat 102g 157%
Saturated Fat 67g 335%
Trans Fat 0.2g
Polyunsaturated Fat 3g
Monounsaturated Fat 23g
Cholesterol 21mg 7%
Sodium 2782mg 116%
Potassium 632mg 18%
Total Carbohydrates 100g 33%
Dietary Fiber 26g 104%
Sugars 44g
Protein 30g 60%
Vitamin A 9%
Vitamin C 98%
Calcium 33%
Iron 30%
* Percent Daily Values are based on a 2000 calorie diet.


  • Grate the Coconut and keep it aside for later use.
  • Roast chana dal in a pan on medium flame until it turns light golden brown on color.
  • When it turns golden brown, switch off the stove.
  • Add the grated coconut and roasted Dal in a grinder jar along with Green chili, Salt, Onions(in pieces) and Ginger (in pieces).
  • Add 1/2 Cup (Our 1 Cup = 240 ML) of curd only and grind it along with the rest of the ingredients to make a smooth paste.
  • We will keep the left over curd for later use. After checking the consistency of the Coconut chutney we will add it if required.
  • After grinding keep it aside for later use.
  • Now we will make a Tadka for our Coconut Chutney. Take a pan, add oil and heat it for 30 seconds on high flame.
  • Once oil is hot, add Mustard seeds.
  • Add Dry Red Chili after 15 seconds. Cook for another 15 seconds and switch off the Stove. The Chutney Tadka is ready.
  • Add the Tadka immediately to the Coconut chutney and mix well.
  • Add the left over curd to lighten the thickness of chutney. Mix well.
  • Coconut Chutney is ready to enjoy with Dosa, Vada, Idli or with anything you like.

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    Written by Maahi Gupta
      Maahi Gupta