nariyal chutney

This Cilantro Coconut Chutney is a vibrant south-Indian condiment that&#039;s easy to make in 15 minutes, and is the perfect accompaniment with idli, dosa, vada and uttapam.

Cilantro Coconut Chutney (Nariyal Chutney)

cilantro, packed (leaves and light green stems (see notes))

serrano chili (or Jalapeno (see notes for spice level))

½ inch ginger (peeled)

oz coconut, grated (fresh or frozen - about 1 cup (see notes))

salt ((adjust after blending))

water ((adjust while blending))

oil ((coconut/avocado/light olive oil))

asafoetida ((heeng))

mustard seeds ((black variety))

urad dal ((urad dhuli))

curry leaves

Blend Ingredients

In the following order, add cilantro, green chili, ginger, grated coconut and salt in the blender. Start by adding ½ cup water and blend. (if using Blendtec, hit the smoothie button).

Blend till smooth

Add more water as needed through the pourer while blending, until it blends to a smooth texture. Transfer to a serving bowl.

Blend Chutney Ingredients

Prepare Tadka

Heat a small fry-pan on medium heat. When hot, add oil, heeng, mustard seeds and urad dal. Stir and cook until the urad dal turns golden brown and mustard seeds pop. Stir in curry leaves and turn off the heat.

Prepare Tadka (Tempering)

Add Tadka to Chutney

Pour the tempering over the chutney and mix. Serve at room temperature or cold, with your favorite south-Indian entree, like idli, dosa or uttapam.

Coconut chutney is a condiment made with fresh coconut, dal, chilies &amp; spices. This recipe post shares 8 different kinds of coconut chutney recipes to accompany most snacks &amp; south Indian breakfasts like idli, dosa, vada &amp; pongal.

Coconut chutney recipe

grated coconut ((fresh

⅛ inch ginger piece ((or 1 garlic clove))

green chilies ((adjust to taste) or red chilies)

salt ((adjust

cumin seeds (or jeera)

water ((use as needed))

coriander leaves (or 10 to 12 mint leaves (optional))

lemon juice (or little tamarind soaked in hot water (optional))

red chili (broken)

mustard (or rai)

hing (or asafoetida)

Add coconut, ginger or garlic, cumin, green chilies,salt &amp; fried gram to a blender or chutney jar.  

If you do not have fried gram dry roast peanuts or chana dal until golden and aromatic.

Cool all the ingredients and add them to the jar.

Blend all the ingredients well without adding water. This helps to get smooth chutney. Scrape the sides.

Blend until smooth. Pour water as needed and blend to get a smooth coconut chutney.&nbsp;

Taste it and add more salt and chilies if needed. Transfer the chutney to a serving bowl.

Heat a pan with 1 teaspoon oil. When the oil turns hot, add mustard seeds. (I also add a pinch of urad dal &amp; it is optional.)

Soon they will crackle, then add broken red chili and curry leaves. 

When the curry leaves turn crisp, add hing and pour this over the coconut chutney.

Serve coconut chutney with dosa, idli, vada or pongal.

Optional - Tempering coconut chutney

https://www.youtube.com/watch?v=0M04NmfZF84

Coconut chutney is a South Indian side dish (dip) made with fresh coconut, roasted gram, spices and herbs.
Get the full recipe here: https://www.indianhealthyrecipes.com/coriander-coconut-chutney/

Coconut Chutney recipe

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Coconut chutney recipe

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