Restaurant Style Coconut Chutney

We Indians like to eat Coconut (aka Nariyal) Chutney with almost all South Indian dishes like Idli, Dosa, Medu Vada etc. In this post we will see how to prepare Restaurant Style Tasty Coconut Chutney at home?

coconut chutney with dosa

Take 100 grams or half cup of Grated Coconut, 15 grams or 2 tablespoon of Roasted Groundnuts, 3 tablespoon of Fresh Curd or Vinegar, One inch Grated Ginger, 2 green chilies (finely chopped), Salt (as per your taste).

Grind all the above in a grinder to make a paste. You may need to add small amount of water while grinding, but don’t add too much of it.

grinded coconut chutney

For Tadka (Chaunk or Tempering)

In a Frying Pan or Karahi, add 2 tablespoon of vegetable oil, half tablespoon of mustard seeds, 8 to 10 chopped Curry leaves:

mustard seeds in oil for temperingcurry leaves with mustard seeds in oil

When the oil becomes hot, mustard seeds will start crackling. Put the content of the pan in the grinded chutney and mix everything with a tablespoon:

tempered coconut chutney

Your coconut chutney is ready to be served with Masala Dosa and Sambar Dal:

coconut chutney with dosa sambar

Restaurant Style Coconut Chutney
Restaurant Style Coconut Chutney for Dosa, Idli and Medu Vada.
Author:
Cuisine: Indian
Recipe type: Breakfast
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 100 grams or ½ cup of grated coconut
  • 15 grams of Roasted Groundnuts
  • 3 tablespoon of fresh curd or vinegar
  • 1 inch of grated ginger
  • 2 green Chillies
  • Salt as per taste
  • ½ tablespoon of mustard seeds
  • 8 to 10 chopped curry leaves
  • 2 tablespoon of vegetable oil
Instructions
  1. Take 100 grams or half cup of Grated Coconut, 15 grams or 2 tablespoon of Roasted Groundnuts, 3 tablespoon of Fresh Curd or Vinegar, One inch of Grated Ginger, 2 chopped green chilies and Salt (as per taste).
  2. Grind all the above in a grinder to make a paste.
  3. While grinding you may need to add small amount of water, but don’t add too much of it.
  4. For tempering, take a Frying Pan or Karahi and add 2 tablespoon of vegetable oil, half tablespoon of mustard seeds and 8 to 10 chopped Curry leaves in it.
  5. When the mustard seeds starts crackling in hot oil, put the content of the pan in the grinded chutney.
  6. Mix everything very well with a tablespoon.
  7. Your Nariyal Chutney is ready to be served with Masala Dosa and Sambar Dal.


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