10 min Recipe for Homemade Coconut (Nariyal) Chutney | South India Style Coconut Chutney recipe (Pure Veg)

Homemade Karnataka style (South Indian Style ) Coconut (Nariyal) chutney recipe for South Indian Regular Meals like Dosa, Idli, Uthappam, etc. tastes divine. Coconut chutney is quite a significant south Indian side condiment relished with breakfast, snacks, and meals. It's a simple recipe but, every home has its own way of making it. 

It's a fresh, flavourful, easy, healthy chutney and can be enjoyed with all types of South Indian vegetarian meals. You can prepare it with both fresh coconut or frozen coconut. The addition of different ingredients with South India style homemade nariyal chutney like curry leaves, coriander, chilies, chana dal, peanuts is what makes it delicious and different in taste.

My family adores south Indian food. It's a frequent cuisine in my house. So, I always try different flavors and twists in my dishes like Idli, Dosa, Uttapam, Vada, etc. Variations in simple chutneys are not to be forgotten too! Shared here, is one of the simplest but flavorful coconut chutney I have perfected. This homemade coconut chutney recipe in 10 mins is easy to prepare but tastes unique. We make it more of liquid consistency but you can have it thick too as both taste great. 

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Overview

Preparation time: 10 minutes

Cooking time:1 minute

Course: Chutney

Serve: 6

Ingredients

Major

• Scraped or chopped fresh coconut-1
• Curry leaves- 15-20
• Green chili- 2
• Roasted Split Chana - 1/4 cup
• Roasted peanuts- 1/4 cup
• Roasted Urad dal- 1 teaspoon
• Garlic cloves- 2 (optional)
• Dry Red chili-1
• Salt- 1 tablespoon
• Water- 1 and 1/2 cup (can be more or less as per consistency )

For Tadka

• Oil- 1 tablespoon
• Mustard seed- 1 teaspoon
• Curry leaves
• Dry red chili-1

Preparation Process

Step-1

Dry roast split chana, peanuts, red chili, and urad dal.

Step-2

In a mixer grinder, take scraped coconut pieces.

Tip:  Use coconut without the hard brown peel. It makes the chutney more white and soft in texture.

Step-3

Add garlic, roasted chana, urad dal, peanuts, red chili, green chili, and curry leaves to the mixer grinder.

Step-4

Season the chutney with the required salt.

Step-5

Cover and grind it once without adding water to make a coarse mixture.

Step-6

Add water to the coarse mixture.

Step-7

Grind well for 5-7 minutes with a stop to make a smooth chutney paste.

Step-8

Heat the oil in a pan, add dry chili, mustard seeds, and once start cracking add curry leaves to it.

Step-9

Immediately put the Tadka over the chutney and mix uniformly. Fresh coconut chutney is ready to enjoy with Dosa, Vada, Idli, Upma, Appam, and Rice.