Coconut Chutney – Shack Saturdays Special

Coconut Chutney - Indian Curry ShackCoconut (Nariyal) Chutney has been a family favourite condiment to South Indian dishes like Dosa, Idli and Vada.

Ready in two easy steps.

Preparation Time  10-15 minutes
Grinding Time  3-5 minutes
Main Ingredient  Coconut
Main Equipment  Grinder
Course  Condiment/Side dish
Level Of Grinding  Medium


For Chutney:

  • Freshly Grated Coconut or Dessicated Coconut  1.5 cup
  • Peanuts  1/4 cup
  • Coriander Leaves  a few sprigs
  • Raw Green Chilli  1
  • Natural Yogurt/Curd  2 tablespoons
  • Fresh Milk  2 tablespoons
  • Water  1 tablespoon
  • Salt  to taste

For Tempering:

  • Refined Oil  1 tablespoon
  • Mustard Seeds  1 teaspoon
  • Curry Leaves  6-7
  • Dry Red Chillies  2


    Step 1
Grind all the ingredients for chutney together to a paste. If  the chutney is too thick then add a tablespoon more of natural yogurt/curd. Check salt, add if required and grind for a few seconds. Transfer the chutney to a bowl and give a nice stir. Keep aside.

Step 2
Heat oil in a small pan and add dried red chillies, curry leaves and mustard seeds. Switch of the flame once the mustard seeds start crackling. Immediately pour the tempering on the coconut chutney. MIx it well with the coconut chutney.

Your delicious Coconut (Nariyal) Chutney is ready. Serve it as a condiment with your choice of South Indian dishes like Dosa, Idli and Vada.

Bon Appétit!

[PS: I suggest to consume the chutney the same day and avoid storing it for over a day. Should you want to store it for more than a day then put it in the freezer.

If you are using dessicated coconut, soak it in warm water and warm milk mixture for atleast 30 minutes before grinding.]

2 responses to “Coconut Chutney – Shack Saturdays Special”

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