Coconut Chutney 🥥 South Indian 🇮🇳 (Nariyal Chutney)

Name: Coconut Chutney 🥥 South Indian 🇮🇳 (Nariyal Chutney)
Prep time: 8 min
Cook time: 2 min
Total time: 10 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 🥥 Fresh grated coconut: 100 g (1 heaped cup / 3.5 oz); 🟡 Roasted chana dal (dalia): 25 g (3 tbsp / 0.9 oz); 🌶 Green chilies: 1–2, to taste; 🫚 Ginger: 6 g (1 tsp, chopped / 0.2 oz); 🧂 Salt: to taste (≈3 g / ½ tsp); 🍋 Lemon juice or tamarind paste: 1 tsp (5 ml / 0.17 fl oz); 💧 Cold water: 120–180 ml (½–¾ cup / 4–6 fl oz); Tempering (tadka); 🛢 Oil (coconut or neutral): 1 tbsp (15 ml / 0.5 fl oz); 🌰 Mustard seeds: ½ tsp (2 g); ⚪ Urad dal: 1 tsp (3 g); 🌶 Dried red chili: 1; 🍃 Curry leaves: 8–10; 🟤 Asafoetida (hing): pinch

5.0 / 5 0

Sauces Indian RichardObradovic Sep 10, 2025 8

Site avg: 4.5 / 5 Total votes: 11

Image for recipe: Coconut Chutney 🥥 South Indian 🇮🇳 (Nariyal Chutney)

Description

Creamy, fresh, and gently spicy — the dosa/idli essential made in minutes 🌿🍛.
Hook: 10-minute blender sauce with café-style temper ⚡

Ingredients

🥥 Fresh grated coconut: 100 g (1 heaped cup / 3.5 oz)
🟡 Roasted chana dal (dalia): 25 g (3 tbsp / 0.9 oz)
🌶 Green chilies: 1–2, to taste
🫚 Ginger: 6 g (1 tsp, chopped / 0.2 oz)
🧂 Salt: to taste (≈3 g / ½ tsp)
🍋 Lemon juice or tamarind paste: 1 tsp (5 ml / 0.17 fl oz)
💧 Cold water: 120–180 ml (½–¾ cup / 4–6 fl oz)
Tempering (tadka)
🛢 Oil (coconut or neutral): 1 tbsp (15 ml / 0.5 fl oz)
🌰 Mustard seeds: ½ tsp (2 g)
⚪ Urad dal: 1 tsp (3 g)
🌶 Dried red chili: 1
🍃 Curry leaves: 8–10
🟤 Asafoetida (hing): pinch

Preparation

1️⃣ Blend: Add 🥥 coconut, 🟡 dal, 🌶 chili, 🫚 ginger, 🧂 salt, 🍋 lemon/tamarind, and ½ cup cold water. Blend smooth; add more water for a scoopable-to-pourable texture.
2️⃣ Temper: Heat 🛢 oil; crackle 🌰 mustard, then add ⚪ urad dal (light golden), 🌶 red chili, 🍃 curry leaves, 🟤 hing — sizzle 20–30 s.
3️⃣ Finish: Pour temper over chutney, stir, taste salt/acid, and serve with idli, dosa, vada.

Total Time

🕒 Prep: 8 min

🔥 Cook: 2 min

⏳ Total: 10 min

Nutritional Value

🔋 ≈32 kcal

💪 0.6 g protein

🧈 3.0 g fat

🍞 1.2 g carbs

🧂 ≈55 mg sodium

Advice

Use cold water (or 1 ice cube) when blending and fresh coconut — keeps flavor bright and color pale.

Why it works: Roasted chana dal acts as a natural emulsifier, giving body without mayo/cream; a hot mustard-curry leaf temper releases fat-soluble aromas that perfume the chutney.

Twist: Add a handful of mint–cilantro for a green version, swap dal for roasted peanuts for nuttiness, or make red coconut chutney with 1 tsp chili powder + 1 small tomato.

Status

Silky, fragrant, and dosa-ready — Coconut Chutney 🥥 is the South-Indian spoonful that makes everything sing. #grannyzen #coconutchutney #indiansauces 🌿🥥

Menu

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