Learn how to make delicious South Indian Coconut Chutney or Nariyal Chutney. Serve as side or accompaniment with Idli Dosa and other breakfast dishes. Recipe includes tips to use fresh and frozen coconut to make chutney.
Coconut Chutney recipe – Traditional South Indian condiment made with fresh coconut, roasted gram dal and chilies. Tempered with mustard seeds, cumin and curry leaves, it is served as accompaniment to Idli, Dosa, Uttapam and other breakfast dishes.
Coconut Chutney is popularly known as white chutney, Thengai chutney (Tamil) or olya naralachi chutney (Marathi).
As a South Indian, I have grown up eating coconut chutney twice or thrice a week. Served with piping hot Idli or crispy thin dosa, freshly made thengai chutney is hard to resist.
There are many ways to make coconut chutney. Each household has its signature recipe or variation. The version I share today is my Mom’s recipe.
The ingredients are easy to source from local grocery stores or Indian stores. I have provided substitutes wherever necessary.
It has taken me 5 years to post the recipe of coconut chutney on the blog. Thanks to one of our readers on Instagram who requested for the recipe.
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Coconut Chutney Ingredients
Fresh Coconut or Coconut Meat – sweet white flesh of coconut.
Grate the coconut using coconut grater. To save time, buy grated frozen coconut from the supermarket frozen section.
Instead of grating, you can finely chop coconut into small pieces. Grated coconut grinds faster and smoother as compared to pieces.
If you are using frozen coconut, use hot water to grind the chutney.
Roasted Gram Dal / Pottukadalai (Tamil) / Chutney Dal – It provides thickness to the chutney. Enhances taste.
If you don’t use this ingredient regularly in your kitchen, substitute with 5-6 almonds (soaked, peeled) or cashews.
If you are allergic to nuts and don’t have roasted gram dal in stock, skip and follow the rest of the process.
Chilies – We use green chilies while grinding / blending the chutney and red chilies for tempering. Feel free to adjust the quantities mentioned in the recipe card.
Ingredients for Tempering – Mustard, Cumin, Hing, dry red chilies and curry leaves.
Oil – I use coconut oil for tempering. Flavors are more intensified.
How to make Coconut Chutney or nariyal chutney
In a chutney jar, add coconut, roasted gram dal and green chilies.
Blend to a thick smooth consistency by adding sufficient quantity of water.
Remove chutney into a bowl, add salt and mix well.
Heat a tempering pan, add oil, mustard seeds, dry red chilies, cumin. Once mustard crackles, add hing and curry leaves. Note – Curry leaves will splutter. Switch off heat. Pour the tempering on the chutney. Mix and serve.
Variations | Types of coconut chutney
Garlic & Ginger – My recipe is a Brahmin style chutney which has no garlic. You can add a clove or garlic or 1/2 – 1 inch piece ginger while blending the chutney.
Coconut Mint Chutney – Add a handful of mint leaves while blending the chutney.
Substitute roasted gram dal with peanuts.
Coriander Coconut Chutney – Add 1/2 to 3/4th cup finely chopped cilantro or coriander and turn it into a delicious green chutney.
Coconut chutney with tamarind – 2 teaspoon of tamarind paste adds a bit of sourness to the chutney.
How to serve coconut chutney
Serve it with any or all South Indian Breakfast dishes.
Dosa – Ragi Rava Dosa, Millet Dosa, Brown Rice Dosa
Idli – Traditional Idli, Ragi Idli, Barley Idli
Ven Pongal, Pidi Kozhukattai, Quinoa Adai and Onion Uttapam
Shelf Life | Storage
Coconut chutney or nariyal chutney tastes best when eaten fresh. However, leftovers stay fresh upto 24-36 hours in the refrigerator. Use it quickly.
Store in an airtight container and preferably where you store milk, milk products, cheese etc in the refrigerator. The temperature is perfect for perishables.
Shelf life depends on weather conditions. In summer, chutney may not even last for 24 hours. It smells and tastes sour.
FAQ’s
Yes, Coconut chutney can be frozen.
Coconut chutney at room temperature, without fridge would last anywhere between 2 to 3 hours. On a hot summer day, it would be best to consume it quickly.
Our ancestors made chutney using a stone grinder, also known as Ammi Kallu. It is a rectangular shaped stone grinder that is used to grind wet spices for sambar, curries etc. A small batch of chutney can be ground in a mortar and pestle. It is time consuming as compared to mixer grinder.
Yes. Coconut Chutney is Vegan. Can be easily gluten-free if you omit asafoetida or hing.
To make Coconut chutney with frozen coconut, use hot water to grind or blend the chutney.
More Chutney recipes
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Coconut Chutney recipe | Nariyal Chutney
Coconut Chutney is a traditional South Indian chutney or condiment made with fresh coconut. It is also known as Thengai Chutney, White Chutney or Nariyal chutney. Delicious side dish or accompaniment for Idli, Masala Dosa, Uttapam.
Ingredients
Ingredients for Coconut Chutney
- 1 cup freshly Grated coconut Read notes
- 1 tablespoon Pottukadalai or Roasted Gram Dal Read notes
- 3 Green Chilies
- salt to taste
- Water as required to grind chutney
Tempering
- ½ tablespoon Coconut Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- 2-3 Whole dry red chilies stem removed, broken into 2-3 pieces
- Curry Leaves
- 1/8 teaspoon Hing or Asafoetida omit this ingredient for gluten-free recipe
Instructions
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In a chutney jar, add coconut, roasted gram dal and green chilies.
-
Blend to a thick smooth consistency by adding sufficient quantity of water.
-
Remove chutney into a bowl, add salt and mix well.
-
Heat a tempering pan, add oil, mustard seeds, dry red chilies, cumin. Once mustard crackles, add hing and curry leaves. Note – Curry leaves will splutter. Switch off heat. Pour the tempering on the chutney. Mix and serve.
Notes
Ingredients & Substitutes –
- If you are using frozen coconut, use hot water to grind the chutney.
- Roasted Gram Dal / Pottukadalai (Tamil) / Chutney Dal – substitute with 5-6 almonds (soaked, peeled) or cashews. If you are allergic to nuts and / or don’t have roasted gram dal in stock, skip and follow the rest of the process.
- Chilies – Feel free to adjust the quantity.
- Oil – I use coconut oil for tempering. Flavors are more intensified.
Shelf life & Storage –
- Coconut chutney or nariyal chutney tastes best when eaten fresh. However, leftovers stay fresh upto 24-36 hours in the refrigerator. Use it quickly.
- Store in an airtight container and preferably where you store milk, milk products, cheese etc in the refrigerator. The temperature is perfect for perishables.
- Shelf life depends on weather conditions. In summer, chutney may not even last for 24 hours. It smells and tastes sour.
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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!
Vidya Narayan