Learn how to make this creamy, nutty Coconut Chutney (Nariyal Chutney) recipe. It goes well with many South Indian dishes, such as idli, dosa, vada, and more.
Grind together all ingredients mentioned above for chutney. Add water in small quantities as needed to assist in grinding and to get the desired consistency. Remove and set aside in a bowl.
Heat oil in a small pan and add mustard seeds. Once they splutter, add mustard seeds, and urad dal.
Once the dal turns golden, add the asoefotida, dry red chili, and curry leaves. Cook for a minute, then turn off heat. The curry leaves would have turned crispy.
Pour tadka into the chutney immediately. Gently stir it.
Chutney is ready to be served with idli or dosa.
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Notes
Vegan Variation: Use your favorite plant-based oil for tempering. Gluten-free Variation: Omit the asafoetida or use gluten-free asafoetida.Storing: You can keep this coconut chutney in an airtight container in the fridge for up to 2 days. Or freeze it for up to 2 months in freezer-safe containers. Thaw overnight in the refrigerator, adjust the thickness, and serve.