Indian Coconut Nariyal Chutney Recipe

Name: Indian Coconut Nariyal Chutney Recipe
Prep time: 2 min
Cook time: 5 min
Yield: 1 Cup
Ingredients: 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

Maahi Gupta Updated 2 Mar, 18

veg Easy

Coconut Chutney

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.

Ingredients

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

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.

Instructions

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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Author

Maahi Gupta