Coconut Chutney Recipe | Easy Nariyal Chutney 6 Types

Welcome to the wonderful world of Coconut Chutney, a beloved condiment with a rich history rooted in South Indian culinary tradition. Originally crafted by grinding fresh coconut, spices and herbs using traditional stone grinders called "ammi" or "ural" coconut chutney has long been cherished for its refreshing taste and versatility. Over time the Coconut Chutney Recipe has evolved with various regions and households adding their own unique twists and ingredients. Today, coconut chutney remains a beloved accompaniment to many South Indian dishes, cherished not only for its delicious flavor but also for its cultural significance. With just a few simple ingredients and easy to follow instructions, you'll be able to create a batch of delicious coconut chutney that will transport your taste buds straight to the shores of southern India. The Coconut Chutney is celebrated not only for its delicious simplicity but also for its adaptability, pairing seamlessly with a myriad of dishes from crispy Dosa and Masala Dosa to idlis. So, grab your apron and get ready to embark on a delicious culinary journey that celebrates the rich heritage of South India.

What is Coconut Chutney Recipe

Coconut chutney is a delicious and versatile South Indian condiment that adds a flavor to a variety of dishes. This simple Coconut Chutney Recipe requires just a few basic ingredients, grated coconut, green chilies, ginger and (for tempering) a tadka of mustard seeds, urad dal, curry leaves and hing.

To prepare this delightful chutney you start by blending the coconut, green chilies and ginger into a smooth paste. Then a tempering of mustard seeds, urad dal, curry leaves and hing is added to enhance the taste. This chutney pairs exceptionally well with dosa, masala dosa, idlis, rice or any other South Indian snack.

Whether you like it spicy or mild, this coconut chutney recipe allows you to customize it to your taste preferences. This is a must try for those who want to make an easy and delicious masala that brings the flavors of South India to their dining table.

Coconut Chutney Recipe Step By Step Details

Delicious Coconut Chutney can be made in different ways, you can mix raw mango, tomato, coriander, carrot, capsicum etc. with coconut to make different flavored coconut chutney. I have discussed six popular delicious methods below.

1st Recipe

Hotel Style Coconut Chutney

With simple ingredients and easy to follow steps this chutney recipe invites you to replicate the taste and texture of the chutney served in restaurants and hotels. Let's go through the process of making hotel style coconut chutney.

Step 1. Gather your ingredients:- 1 cup grated coconut, 2/3 green chilies (adjust to taste), a small piece of ginger, 1 tablespoon roasted chana dal (split roasted chickpeas), a handful of fresh coriander leaves, 1 tablespoon tamarind paste, salt to taste and water as needed..

Step 2. Prepare the coconut:- If you are using fresh coconut grate it finely. If using desiccated coconut rehydrate it by soaking it in water for a few minutes.

Step 3. Roast the chana dal:- Heat a pan and dry roast the roasted chana dal until it turns golden brown and aromatic. Set it aside to cool.

Step 4. Blend the ingredients:- In a blender combine the grated coconut, roasted chana dal, chopped green chilies, ginger, garlic, a few curry leaves and tamarind paste. Add a little water to aid in blending.

Step 5. Grind into a smooth paste:- Blend all the ingredients until you achieve a smooth and creamy consistency. Add more water if needed to reach your desired consistency.

Step 6. Prepare tempering:- Heat a small pan and add some oil to it. Once the oil is hot add mustard seeds and urad dal. Let them splutter and turn golden brown. Add a few curry leaves to the tempering and let them crisp up.

Step 7. Pour over the chutney:- Once the tempering is ready, pour it over the blended chutney. Use a spoon to mix the tempering into the chutney thoroughly.

Step 8. Adjust seasoning:- Taste the chutney and add salt if needed. You can also adjust the consistency by adding more water if it's too thick.

Step 9. Serve:- Your Hotel style Coconut Chutney is now ready to be served. It pairs perfectly with dosa, idli, vada or any other South Indian snack or meal.

Follow these steps and you'll have a delicious and authentic Hotel style Coconut Chutney that will elevate your dining experience.

2nd Recipe

Tomato Coconut Chutney

Starting to make tomato coconut chutney is a culinary adventure that promises to add a South Indian flavor to your table. With simple ingredients and easy to follow steps this chutney recipe invites you to blend the tanginess of tomatoes with the creamy texture of coconut. let's start into the Tomato Coconut Chutney making process.

Step 1. Prepare Ingredients:- Measure and gather 1 cup grated coconut, 2 medium sized tomatoes (chopped), 2/3 green chilies (adjust to taste), A small piece of ginger, 1 tablespoon urad dal, 1/2 teaspoon mustard seeds, A handful of fresh curry leaves, A pinch of hing (asafoetida), salt to taste and 1 tablespoon oil.

Step 2. Saute Tomatoes:- Heat a pan with a little oil over medium heat. Add the chopped tomatoes to the pan. Sauté the tomatoes until they become soft and mushy. This step enhances the flavor and texture of the chutney .

Step 3. Blend Coconut Mixture:- In a blender combine the sautéed tomatoes, grated coconut, green chilies and the small piece of ginger. Blend the mixture until it forms a smooth paste. Adjust the consistency by adding a little water if necessary .

Step 4. Prepare Tempering:- Heat 1 tablespoon of oil in a small pan over medium heat. Once the oil is hot add mustard seeds. Allow them to splutter. Add urad dal to the pan and fry until it turns golden brown. Add fresh curry leaves to the tempering and then add a pinch of hing.

Step 5. Combine with Coconut Mixture:- Quickly pour this tempering mixture over the blended coconut tomato mixture. Once the tempering is added to the coconut tomato mixture and mix everything thoroughly. Ensure that the tempering is evenly distributed throughout the chutney .

Step 6. Adjust Consistency:- Check the consistency of the chutney. You can add a little water and blend again until you achieve the desired thickness. Continue adjusting the consistency until it reaches the texture that suits your preference .

Step 7. Serve:- Transfer the Tomato Coconut Chutney to a serving bowl. This chutney makes a delicious accompaniment to various South Indian dishes such as dosa, idlis or rice.

These steps create a delightful Tomato Coconut Chutney with a perfect blend of flavors. Adjust salt as needed and your chutney is ready to be served as a tasty accompaniment to dosa, masala dosa, idlis, rice or any South Indian dish.

3rd Recipe

Coriander Coconut Chutney

With simple ingredients and easy to follow steps this chutney recipe invites you to blend the tanginess of corianders with the creamy texture of coconut. let's start into the coriander Coconut Chutney making process.

1. Prepare Ingredients:- Get all the ingredients ready, 1 cup grated coconut, 1 cup fresh coriander leaves (cilantro), 2/3 green chilies (adjust to taste), a small piece of ginger, 1 tablespoon urad dal , 1/2 teaspoon mustard seeds, a handful of fresh curry leaves, a pinch of hing, salt to taste and 1 tablespoon oil.

2. Blanch Coriander Leaves (Optional):- Just dip them in hot water for about a minute then drain them. This helps keep the chutney's color bright and vibrant.

3. Blend Coconut Mixture:- In a blender add the grated coconut, fresh coriander leaves, green chilies and ginger. Blend everything until it forms a smooth paste. You can add a little water if needed to help with blending.

4. Prepare Tempering:- Heat 1 tablespoon of oil in a small pan over medium heat. Once hot, add mustard seeds. Next add urad dal and fry until golden brown. Add fresh curry leaves and a pinch of hing (asafoetida). Fry until the leaves are crispy and aromatic.

4. Combine with Coconut Mixture:- After the tempering is ready pour it over the coconut coriander mix. Add salt as per taste. Mix everything well to make sure the flavors blend nicely.

5. Adjust Consistency:- Check the chutney's thickness . If it's too thick you can fix it by adding a bit of water . The chutney should be smooth and creamy but neither too thick nor too watery.

7. Serve:- Transfer your freshly made Coriander Coconut Chutney into a serving bowl . It pairs perfectly with dosa, idli, vada or even plain rice. Get ready to enjoy the delightful taste of this homemade chutney .

8. Enjoy:- Your Coriander Coconut Chutney is all set to be relished . Serve it alongside your favorite South Indian dishes or snacks. Don't forget to garnish it with some fresh coriander leaves for that extra flavor punch .

These steps ensure that your Coriander Coconut Chutney is prepared to perfection . Relish the vibrant and aromatic taste of this homemade chutney as you savor each bite .

4th Recipe

Green Mango Coconut Chutney

While green mango or raw mango is a popular fruit during summer, this green mango is available almost all the time nowadays, this mango can be mixed with coconut to make a delicious chutney. Let's see how to make coconut chutney with green mangoes.

1. Gather all your ingredients:- 1 cup grated coconut, 1 green mango (peeled and diced), 2-3 green chilies (adjust to taste), a small piece of ginger, 1 tablespoon urad dal (split black gram), 1/2 teaspoon mustard seeds, a handful of fresh curry leaves, a pinch of hing (asafoetida), salt to taste, and 1 tablespoon oil.

2. Prepare green mangoes:- First wash the green mangoes well. Then peel the green mango and cut it into small pieces. Scoop out the seeds inside.

3. Blend Coconut Mixture:- In a blender combine the grated coconut, diced green mango, green chilies and ginger. Blend everything together until it forms a smooth paste. You can add a little water if required to help with blending .

4. Tempering:- Heat 1 tablespoon of oil in a small pan over medium heat. Add mustard seeds and let them crackle. Then add urad dal and fry until golden brown. Throw in the fresh curry leaves and a pinch of hing (asafoetida). Fry until the leaves are crisp and aromatic .

5. Combine with Coconut Mixture:- Once the tempering is ready pour it over the blended coconut and green mango mixture. Add salt to taste. Mix everything well, ensuring the tempering is evenly distributed throughout the chutney.

6. Adjust Consistency (Optional):- If the chutney is too thick, you can add a little water and blend again to reach your desired consistency.

7. Serve:- Transfer the Green Mango Coconut Chutney to a serving bowl. It pairs wonderfully with dosa, masala dosa, idlis, vada rice or any South Indian dish. Your Green Mango Coconut Chutney is now ready to be savored.

Serve it with your favorite food and enjoy the delicious and refreshing taste of this Homemade Green Mango Coconut Chutney .

5th Recipe

Carrot Coconut Chutney

With simple ingredients and step by step instructions this chutney recipe invites you to blend the sweetness of carrots with the creamy texture of coconut :

1. Gather your ingredients:- 1 cup grated coconut, 1 large carrot (peeled and chopped), 2/3 green chilies (adjust to taste), a small piece of ginger, 1 tablespoon urad dal (split black gram), 1/2 teaspoon mustard seeds, a handful of fresh curry leaves, a pinch of hing (asafoetida), salt to taste, and 1 tablespoon oil.

2.Prepare Carrot:- Peel the carrot and chop it into small pieces. This will make it easier to blend.

3. Blend Coconut Mixture:- In a blender combine the grated coconut, chopped carrot, green chilies and ginger. Blend until you achieve a smooth paste. If needed add a little water to help with blending.

4. Prepare Tempering:- Heat 1 tablespoon of oil in a small pan over medium heat. Once hot add mustard seeds and let them splutter. Add urad dal and fry until it turns golden brown. Add fresh curry leaves and a pinch of hing (asafoetida). Fry until the leaves become crispy and aromatic.

5. Combine with Coconut Mixture:- Once the tempering is ready pour it over the blended coconut and carrot mixture. Add salt to taste. Mix everything well to ensure that the tempering is evenly distributed throughout the chutney.

6. Adjust Consistency (Optional):- If the chutney is too thick you can add a little water and blend again until you reach your desired consistency.

7. Serve:- Transfer the Carrot Coconut Chutney to a serving bowl. It pairs beautifully with dosa, masala dosa, idlis, vada rice or any South Indian dish. Your Carrot Coconut Chutney is now ready to be enjoyed.

Serve it alongside your favorite meals and relish the delightful flavors of this homemade chutney.

6th Recipe

Capsicum Coconut Chutney

let's dive into the Capsicum Coconut Chutney-making process where the fusion of vibrant capsicum and coconut transforms into a versatile accompaniment. Here's a detailed guide on how to make Capsicum Coconut Chutney:

1. Gather your ingredients:- 1 cup grated coconut, 1 medium-sized capsicum (green bell pepper), 2/3 green chilies (adjust to taste), a small piece of ginger, 1 tablespoon urad dal (split black gram), 1/2 teaspoon mustard seeds, a handful of fresh curry leaves, a pinch of hing (asafoetida), salt to taste and 1 tablespoon oil.

2. Prepare the capsicums:- Wash the capsicums thoroughly, remove the seeds and chop the capsicum into small pieces.

3. Temper the ingredients:- Take a pan and heat some oil over medium heat. Once the oil is hot, add mustard seeds to it. When the mustard seeds start spluttering, add urad dal to the pan .

4. Sauté the ingredients :- Stir the urad dal until it turns golden brown. Then, add chopped capsicums, green chilies, ginger, and garlic to the pan. Stir the mixture occasionally and cook until the capsicums become tender. Once the capsicums are cooked add grated coconut to the pan.

5. Blend the Mixture :- Let the mixture cool down a bit, then transfer it to a blender. Add tamarind paste and salt to the blender. Blend all the ingredients together until you get a smooth and creamy consistency. You can add a little water if required to aid in blending .

6. Prepare Tempering :- In the same pan, heat a little more oil and add curry leaves to it. Let them release their aroma. Pour the tempering over the prepared chutney and mix well.

7. Serve:- Your delicious Capsicum Coconut Chutney is ready to be served! You can enjoy it with dosa, masala dosa, idlis, vada rice or any other South Indian dish of your choice .

Follow these simple steps and you'll have a flavorful chutney that will enhance the taste of your meals.

Expart Tips

Coconut chutney is a delicious and versatile South Indian condiment that pairs perfectly with various dishes like dosa, idli, vada and even rice. Here are some expert tips to make a flavorful coconut chutney.

Ingredients selection:- Always use fresh coconut preferably grated or chopped, for the best taste and texture. Fresh curry leaves and green chilies will also enhance the flavor.

Roasting Ingredients:- To enhance the flavor of the chutney lightly roast the grated coconut, green chilies and other spices like cumin seeds and coriander seeds before blending. This process helps release their essential oils and adds a depth of flavor to the chutney.

Use of Yogurt:- For a creamier texture and a slightly tangy taste you can add a tablespoon or two of fresh yogurt to the chutney while blending. This addition not only enriches the texture but also balances the flavors beautifully.

Balancing Flavors:- Achieve the perfect balance of flavors by adjusting the amount of coconut, green chilies and salt according to your preference. Taste as you go and add more of any ingredient if needed.

Tempering Technique:- The tempering or tadka adds depth of flavor to the chutney. Heat oil in a small pan, add mustard seeds, urad dal (split black gram), and curry leaves. Once the mustard seeds start to splutter and the dal turns golden brown pour this tempering over the chutney and mix well.

Tamarind or Lemon:- Depending on the sourness level you desire, you can use either tamarind pulp or lemon juice. Tamarind adds a distinct tanginess, while lemon juice provides a fresher citrusy flavor.

Texture Matters:- The consistency of the chutney is crucial. For a smooth texture, blend the coconut along with other ingredients like green chilies, ginger and roasted chana dal (split chickpeas) until smooth. Add water gradually to achieve the desired thickness.

Variations and Additions:- Feel free to experiment with additional ingredients like roasted peanuts, cilantro, mint or roasted cumin seeds to customize the chutney to your liking.

Garnishing Ideas:- Elevate the presentation of your coconut chutney by garnishing it with a tempering of mustard seeds, dried red chilies, and curry leaves. This not only adds visual appeal but also imparts a burst of flavor with every bite.

Serving Suggestions:- Serve coconut chutney as a dip alongside dosa, masala dosa, idlis, vada or any South Indian snack. It also pairs well with steamed rice or as a spread in sandwiches and wraps for an extra burst of flavor.

By following these expert tips you can prepare a delicious coconut chutney that will elevate your meals and delight your taste buds with its fresh and vibrant flavors.

Recipe Card

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Coconut Chutney Recipe | Easy Nariyal Chutney 6 Types

1 Cup= 240 ml, 1 Tablespoon = 15ml, 1 Teaspoon = 5ml

1. Hotel Style Coconut Chutney

Ingredients

For the Chutney:
- 1 cup grated coconut
- 2/3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon roasted chana dal (split roasted chickpeas)
- A handful of fresh coriander leaves
- 1 tablespoon tamarind paste
- Salt to taste
- Water as needed
For the Tempering:
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 tablespoon urad dal
- A few curry leaves

Step by Step Instructions

Prepare the Coconut:
- If using fresh coconut, grate it finely.
- If using desiccated coconut, rehydrate by soaking in water for a few minutes.
Roast the Chana Dal:
- Heat a pan over medium heat.
- Dry roast the roasted chana dal until golden brown and aromatic.
- Set aside to cool.
Blend the Ingredients:
- In a blender, combine grated coconut, roasted chana dal, green chilies, ginger, and tamarind paste.
- Add a little water to aid blending.
- Blend until smooth and creamy. Adjust water for desired consistency.
Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
- Add curry leaves and fry until crispy.
Combine and Serve:
- Pour the tempering over the blended chutney.
- Mix thoroughly.
- Taste and adjust salt if needed.
- Serve with dosa, masala dosa, idlis, vada, rice or any South Indian snack.

2. Tomato Coconut Chutney

Ingredients

For the Chutney:
- 1 cup grated coconut
- 2 medium tomatoes, chopped
- 2/3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon urad dal
- Salt to taste
- Water as needed
For the Tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon urad dal
- A handful of fresh curry leaves
- A pinch of hing (asafoetida)

Step by Step Instructions

Sauté Tomatoes:
- Heat oil in a pan over medium heat.
- Add chopped tomatoes and sauté until soft and mushy.
Blend the Coconut Mixture:
- In a blender, combine sautéed tomatoes, grated coconut, green chilies, and ginger.
- Blend into a smooth paste, adding water as needed.
Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
- Add curry leaves and a pinch of hing. Fry until aromatic.
Combine and Serve:
- Pour the tempering over the blended mixture.
- Mix thoroughly.
- Adjust salt and consistency as desired.
- Serve with dosa, masala dosa, idlis, vada.

3. Coriander Coconut Chutney

Ingredients

For the Chutney:
- 1 cup grated coconut
- 1 cup fresh coriander leaves (cilantro)
- 2/3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon urad dal
- Salt to taste
- Water as needed
For the Tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon urad dal
- A handful of fresh curry leaves
- A pinch of hing (asafoetida)

Step by Step Instructions

Blanch Coriander Leaves (Optional):
- Dip coriander leaves in hot water for about a minute.
- Drain to keep the chutney color bright.
Blend the Coconut Mixture:
- In a blender, combine grated coconut, coriander leaves, green chilies, and ginger.
- Blend into a smooth paste, adding water as needed.
Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
- Add curry leaves and a pinch of hing. Fry until crispy.
Combine and Serve:
- Pour the tempering over the blended chutney.
- Mix thoroughly.
- Adjust salt and consistency as desired.
- Serve with dosa, masala dosa, idlis, vada.

4. Green Mango Coconut Chutney

Ingredients

For the Chutney:
- 1 cup grated coconut
- 1 green mango, peeled and diced
- 2-3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon urad dal
- Salt to taste
- Water as needed
For the Tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon urad dal
- A handful of fresh curry leaves
- A pinch of hing (asafoetida)

Step by Step Instructions

Prepare Green Mangoes:
- Wash, peel, and dice the green mango.
- Remove and discard the seeds.
Blend the Coconut Mixture:
- In a blender, combine grated coconut, diced green mango, green chilies, and ginger.
- Blend into a smooth paste, adding water as needed.
Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
- Add curry leaves and a pinch of hing. Fry until crispy.
Combine and Serve:
- Pour the tempering over the blended chutney.
- Mix thoroughly.
- Adjust salt and consistency as desired.
- Serve with dosa, masala dosa, idlis, vada, or any South Indian dish.

5. Carrot Coconut Chutney

Ingredients

For the Chutney:
- 1 cup grated coconut
- 1 large carrot, peeled and chopped
- 2/3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon urad dal
- Salt to taste
- Water as needed
For the Tempering:
- 1 tablespoon oil
- 1/2 teaspoon mustard seeds
- 1 tablespoon urad dal
- A handful of fresh curry leaves
- A pinch of hing (asafoetida)

Step by Step Instructions

Prepare Carrot:
- Peel and chop the carrot into small pieces.
Blend the Coconut Mixture:
- In a blender, combine grated coconut, chopped carrot, green chilies, and ginger.
- Blend into a smooth paste, adding water as needed.
Prepare the Tempering:
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
- Add curry leaves and a pinch of hing. Fry until crispy.
Combine and Serve:
- Pour the tempering over the blended chutney.
- Mix thoroughly.
- Adjust salt and consistency as desired.
- Serve with dosa, masala dosa, idlis, vada or any South Indian dish.

6. Capsicum Coconut Chutney

Ingredients

For the Chutney:
- 1 cup grated coconut
- 1 medium-sized capsicum (green bell pepper), chopped
- 2/3 green chilies (adjust to taste)
- 1 small piece of ginger
- 1 tablespoon urad dal
- 1 tablespoon tamarind paste
- Salt to taste
- Water as needed
For the Tempering:
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- A handful of fresh curry leaves

Step by Step Instructions

Prepare the Capsicum:
- Wash, remove seeds, and chop the capsicum into small pieces.
Temper the Ingredients:
- Heat oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add urad dal and fry until golden brown.
Sauté the Ingredients:
- Add chopped capsicum, green chilies, ginger, and garlic to the pan.
- Stir occasionally and cook until the capsicum becomes tender.
- Add grated coconut and cook for another minute.
- Remove from heat and let the mixture cool slightly.
Blend the Mixture:
- Transfer the mixture to a blender.
- Add tamarind paste and salt.
- Blend until smooth and creamy, adding water as needed.
Prepare Additional Tempering:
- In a separate small pan, heat a little more oil.
- Add curry leaves and let them release their aroma.
Combine and Serve:
- Pour the additional tempering over the blended chutney.
- Mix well.
- Serve with dosa, masala dosa, idlis, vada, or any South Indian dish.

These coconut chutneys are perfect accompaniments to a variety of South Indian dishes like dosa, masala dosa, idlis, vada, and more. Feel free to adjust the spice levels and consistency according to your preference. Happy cooking.

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Storage and Reheating

Always use your judgment and preferences when storing and reheating as the method chosen can affect the texture of Coconut Chutney.

Storage

Cooling Down:- After preparing the flavorful Coconut Chutney allow it to cool down to room temperature. This helps to retain its freshness and flavors.

Container Selection:- Transfer the Coconut Chutney into a clean airtight container. Opt for a container made of glass or food grade plastic with a tight fitting lid to prevent air exposure .

Refrigeration:- Place the container of Coconut Chutney in the refrigerator promptly. Refrigeration helps to preserve its freshness and prevents spoilage.

Oil Layer:- If you notice a thin layer of oil on top of the chutney after refrigeration, do not worry. This is a natural occurrence due to the coconut content. Simply stir the chutney before serving.

Consume Timely:- Coconut Chutney is best consumed within 3/4 days when stored in the refrigerator. Beyond that the flavors may start to diminish.

Reheating (Optional)

No Reheating Required:- Coconut Chutney is typically served cold and does not require reheating. Simply take it out of the refrigerator when ready to serve.

Bringing to Room Temperature:- If the chutney has been in the refrigerator for an extended period and you prefer it not to be too cold, allow it to sit at room temperature for about 15 to 20 minutes before serving.

Stir Before Serving:- Before serving give the Coconut Chutney a good stir to ensure that all the ingredients are well mixed .

Coconut Chutney is a versatile and delicious condiment, enjoy it as a flavorful accompaniment to your favorite South Indian dishes.

Nutritional Value

The nutritional content of Coconut Chutney can vary based on the specific recipe and portion sizes . Here's a general estimate of the nutritional value for coconut chutney per serving:

Calories:- 50-70 calories
Protein:- 1-2 grams
Carbohydrates:- 3-5 grams
Fat:- 4-6 grams
Fiber:- 1-2 grams
Saturated Fat:- 1-2 grams
Cholesterol:- 0 milligrams
Sodium:- 50-100 milligrams
Sugar:- 1-2 grams
Calcium:- 10-20 milligrams
Iron:- 0.5-1 milligram
Vitamin C:- 1-2 milligrams
Vitamin A:- 10-20 micrograms
Potassium:- 50-100 milligrams
Magnesium:- 5-10 milligrams
Phosphorus:- 10-20 milligrams
Dietary Fiber:- 1-2 grams
Folate:- 5-10 micrograms
Vitamin K:- 0.5-1 microgram
B Vitamins:- 0.1-0.2 milligrams
Zinc:- 0.1-0.2 milligram
Copper:- 0.1-0.2 milligram
Manganese:- 0.1-0.2 milligram

Please note that these values are approximate and can vary based on the specific recipe and portion sizes of the coconut chutney .

Conclusion

Coconut Chutney is a delightful and versatile condiment that adds a burst of flavor to any South Indian meal. Throughout this recipe, we've explored how simple it is to prepare this delicious chutney right in the comfort of your own kitchen.

We started by gathering the basic ingredients, grated coconut, green chilies, ginger and more, all of which are readily available in most households. Blend the coconut mixture, prepare the tempering and combine the two to create a flavorful chutney that's perfect for dipping dosa, masala dosa, idlis, vada rice or even spreading on sandwiches.

So grab your blender and some fresh ingredients and embark on a journey to flavor with homemade coconut chutney.

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Coconut Chutney Recipe | Easy Nariyal Chutney 6 Types

What is Coconut Chutney Recipe