Indian Coconut Nariyal Chutney Recipe

Coconut chutney recipe explains all the ingredients and steps in an easy way. This chutney is primarily a south Indian delicacy and we add our north Indian twist.

Written by Maahi Gupta
  Maahi Gupta    Updated 13 Jul, 22


Indian Coconut Nariyal Chutney Recipe

  • 1 Number Coconut (Fresh white portion)
  • 3 Tbsp Split Yellow Gram (Chana Dal)
  • 2 Tbsp Oil
  • 5 Number Dry Red Chili Stick
  • 1 tsp Mustard Seeds
  • 1 tsp White Salt
  • 3/4 Cup Curd (Yogurt)
  • 2 Inch Ginger
  • 1 Number Onion (Small Size)
  • 1 Number Green Chili
  1. Grate the Coconut and keep it aside for later use.
  2. Roast chana dal in a pan on medium flame until it turns light golden brown on color.
  3. When it turns golden brown, switch off the stove.
  4. Add the grated coconut and roasted Dal in a grinder jar along with Green chili, Salt, Onions(in pieces) and Ginger (in pieces).
  5. 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.
  6. We will keep the left over curd for later use. After checking the consistency of the Coconut chutney we will add it if required.
  7. After grinding keep it aside for later use.
  8. Now we will make a Tadka for our Coconut Chutney. Take a pan, add oil and heat it for 30 seconds on high flame.
  9. Once oil is hot, add Mustard seeds.
  10. Add Dry Red Chili after 15 seconds. Cook for another 15 seconds and switch off the Stove. The Chutney Tadka is ready.
  11. Add the Tadka immediately to the Coconut chutney and mix well.
  12. Add the left over curd to lighten the thickness of chutney. Mix well.
  13. Coconut Chutney is ready to enjoy with Dosa, Vada, Idli or with anything you like.


Written by Maahi Gupta
  Maahi Gupta  
Mother. Cook. Vegetarian. Passionate Indian Food Eater. inHouseRecipes Chef. Photo Editor.