Do you love South Indian cuisine? If you do, you will know that the perfect coconut chutney is a game-changer for several dishes.
Chutney recipes sound simple, but getting a perfect consistency comes down to the details.
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That's exactly what I share with you...the step-by-step method of preparing the perfect coconut chutney a.k.a "thengai chutney" or "nariyal chutney".
With this coconut chutney recipe, you have the perfect pairing for Dosa, Idli, Pongal, and even Vada. No other dish complements south Indian dishes like this easy recipe for coconut chutney does!
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About this recipe
Chutney comes in every shape and form. You could prepare a chutney that is spicy, tangy, or balanced with just a few adjustments to the ingredients.
The original version, prepared with just grated coconut, green chilies, and tempering is the one that pairs well with dosa and idli.
It is common to add curry leaves as a part of the tempering, but since my kids tend to leave the curry leaves out, I make a small variation by grinding the curry leaves along with the coconut.
The rest is a combination of green chilies, ginger, and other spices ground with shredded coconut. The end result is a flavorful and spicy chutney that will elevate your breakfast experience to a whole new level!
Easy recipes such as this chutney can be made in under 15 minutes and can be stored for up to a week in the refrigerator.
I usually make a double or triple batch of this chutney and store it so that we have it on hand for those busy mornings.
If you are looking for a delicious and easy-to-make chutney recipe, I highly recommend giving this nariyal chutney a try! Trust me, it will become your new favorite!
Basic Ingredients note
Grated coconuts: I use freshly grated coconut for this recipe, but you can also use frozen coconut. If using frozen coconut, make sure to thaw it before using it.
Green chillies: I typically use two-three medium-sized green chilies for this recipe. If you like it spicier, you can add more. If your chutney turns out too spicy with just a couple of chilis, you can add a hint of lemon juice to temper it down.
Curry leaves: It is common to add curry leaves as a part of the tempering, but since my kids tend to leave the curry leaves out, I make a small variation by grinding the curry leaves along with the coconut. These leaves are quite easy to find in Indian stores.
Spices: I use a combination of mustard seeds, urad dal, for the tempering. You can also add chana dal to the tempering.
Instructions
If you are using frozen grated coconuts, thaw them to room temperature.
In a blender, mix the coconuts with the remaining ingredients one by one.
Add 1 ¼ cup of water and blend in to smooth paste.
Place the coconut chutney inside a bowl and prepare the tempering.
Place a small tadka pan over medium heat and add two tablespoons of coconut oil.
As the oil heats up, add mustard seeds, urad dal, and one red chili.
Saute until the mustard seeds crackle. Switch off the heat and add asafoetida powder.
Add the tempering or tadka to the coconut or thengai chutney.
Mix the tempering well and the perfect coconut chutney side dish is ready! Serve it fresh with hot idlis or masala dosa!
Variations of coconut chutney
Like I said before, Coconut or nariyal chutney can be made with lots of variations. Let us look at some more of these variations. I hope that you find something new here that you can try today.
Coriander seed - By adding coriander seeds and two red chilies to the grated coconut, it makes yet another authentic coconut chutney. This version suits well for dosas that do not involve fermenting batter, like wheat dosa or Rava dosa.
Coriander/Cilantro - Just skip the curry leaves and add cilantro leaves to the grated coconut while blending. This adds immense flavor and renders the chutney green. Just like the coriander seed chutney, this recipe suits well for neer dosas that do not involve fermenting batter.
Roasted Peanut - If you love peanuts, add some roasted peanuts to the shredded coconut and you have a chutney that suits you well for almost any dosa.
The bottom line is that it is all about personal preference. The recipe that I have shared is like a basic coconut chutney recipe. You can change it as per your taste, preference, and the type of main dish you are preparing.
Recipe FAQ's
This is yet another common question when it comes to preparing chutney. The green variety of chutney is best enjoyed fresh but it can last up to a week if it is stored in an airtight container and refrigerated.
If you are looking to prepare a big batch of coconut chutney, be sure to freeze the chutney in smaller quantities before you temper it.
Then, all you need to do is thaw the chutney and add the tempering. Frozen chutney can last up to a month!
Coconut chutney is a healthy and flavorful condiment made with shredded coconut, green chilies, ginger, and other spices.
It is low in calories and fat, and it is also a good source of fiber. It's the perfect accompaniment for several healthy main dishes.
Yes, you can make coconut chutney without curry leaves. The original recipe for coconut chutney does not call for curry leaves, but it is common to add them as a part of the tempering.
If you do not have access to fresh curry leaves, you can omit them from the recipe.
Yes, you can make coconut chutney without green chilies. Instead of that add dry red chillies.
Expert tips
- One important tip is to use fresh, grated coconut for this recipe. If you do not have access to fresh coconut, you can use frozen coconut, but make sure to thaw it before using it.
- Adjust the number of green chilies used according to your spice preference. I typically use two medium-sized green chilies for this recipe, but if you like it spicier, you can add more.
- Using chana dal in coconut chutney as a thickener seems to be quite common, but the original recipe for coconut chutney does not call for that! It is possible to bring the perfect consistency for chutney without using chana dal.
- The addition of ginger is optional. You can skip this part.
- If you add curry leaves and green chilies while blending along with grated coconuts the chutney will turn light green.
- If you prefer white chutney instead of green coconut chutney, do not add curry leaves.
- Use hot water or warm water if you are using frozen coconuts otherwise, it will be grainy and stick to the blender.
- If you prefer a thick chutney consistency, add water in small amounts.
- Be sure to grind the ingredients to a fine consistency to get the smooth chutney that can pair well with dosas.
Related recipes
If you would like to try other chutney recipes, be sure to check out these recipes. These recipes are based on vegetables and pair well with dosas or steamed rice as well.
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📖 Recipe
Coconut Chutney For Dosa And Idli
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ cup grated coconut
- 1 strand curry leaves
- ¼ inch ginger
- 2 green chilies
- 1¼ cup of water
- salt for taste
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 2 teaspoon coconut oil
- 1 red chili - optional
- Pinch of Asafoetida
Instructions
- If you are using frozen grated coconuts, thaw them to room temperature.
- In a blender, mix the coconuts with the remaining ingredients one by one.1 ½ cup grated coconut, 1 strand curry leaves, 2 green chilies, ¼ inch ginger
- Add 1 ¼ cup of water and blend in to smooth paste.
- Place the coconut chutney inside a bowl and prepare the tempering. And add salt.salt for taste
- Place a small tadka pan over medium heat and add two tablespoons of coconut oil.1 teaspoon mustard seeds, 1 teaspoon urad dal, 2 teaspoon coconut oil, 1 red chili
- As the oil heats up, add mustard seeds, urad dal, and one red chili.
- Saute until the mustard seeds crackle. Switch off the heat and add a pinch of asafoetida powder.
- Add this to the coconut chutney.
- Mix the tempering well and the perfect coconut chutney side dish is ready! Serve it fresh with hot idlis or masala dosa!
Video
Notes
- One important tip is to use fresh, grated coconut for this recipe. If you do not have access to fresh coconut, you can use frozen coconut, but make sure to thaw it before using it.
- Adjust the number of green chilies used according to your spice preference. I typically use two medium-sized green chilies for this recipe, but if you like it spicier, you can add more.
- Using chana dal in coconut chutney as a thickener seems to be quite common, but the original recipe for coconut chutney does not call for that! It is possible to bring the perfect consistency for chutney without using chana dal.
- The addition of ginger is optional. You can skip this part.
- If you add curry leaves and green chilies while blending along with grated coconuts the chutney will turn light green.
- If you prefer white chutney instead of green coconut chutney, do not add curry leaves.
- Use hot water or warm water if you are using frozen coconuts otherwise, it will be grainy and stick to the blender.
- If you prefer a thick chutney consistency, add water in small amounts.
- Be sure to grind the ingredients to a fine consistency to get the smooth chutney that can pair well with dosas.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Jayashree T.Rao says
It is one of the essentials for the morning breakfast in South Indian homes. Your chutney looks flavoursome, these days I am making it spicier as they like it that way.
Lathiya says
Coconut Chutney is one thing that happens most often in our family. This one looks delicious.
Priya Srinivasan says
A must have chutney for many south-indian delicacies!! Love the idea of freezing the chutney, never done that before!
Ruchi says
It's a must with any south indian snacks at home. Easy , simple, tasty and so versatile. Totally yum
Uma Raghupathi says
Thank you Ruchi!
Jagruti's Cooking Odyssey says
can't imaging plate full of dosa, idli or medu vada without coconut chutney. This is versatile and must have chutney packed with flavours yet so easy to prepare.
Sandhya Ramakrishnan says
This is a must have chutney with any south Indian tiffin / breakfast items. Such a simple recipe but loaded with flavors. Adding ginger makes it extra flavorful.
Jolly says
Simply loved this coriander based coconut chutney. Bookmarked it and this is a must try for me. Looks and sounds so yummy.
Mayuri Patel says
I totally agree with you that coconut chutney is the most versatile, flavorful and easy to prepare chantey. It goes well with even non South Indian dishes. Initially when I learnt how to make the chutney I would add roasted dal to thicken it and then realized that by the time you serve the chutney it becomes too dry.
Pavani says
Simple, easy and delicious coconut chutney. I can eat it every.single.day 🙂 I even eat it with plain rice 😉 Thanks for the variations to the chutney - I want to try the one with coriander seeds and red chilies.
Uma Raghupathi says
Thank you Pavani. Let me know your feedback!
Shailender Sharma says
Such an eye catching bowl of coconut chutney. Chutney's are usually spicy but this is the one with less spiciness so being liked by kids too.
Cheese Curd In Paradise says
I haven't tried this before, but I adore coconut! I love the curry and bit of spice in this recipe! This looks delicious!
Choclette says
Love the idea of grating fresh coconut. I've never done that before. I shall now be on the look out for coconuts because I love the sound of this chutney. It would go with so many of the sort of things I cook.
Patricia @ Grab a Plate says
This looks delightful! I feel like i would dip my spoon in that bowl and that would be that! 🙂
Lata Lala says
Simple, easy and delicious coconut chutney, this is what I always crave for. I love everything about coconut and as you said is absolutely right that this side dish pairs well with almost everything.
Thanks for sharing the variations.