Coconut Chutney Recipe | Nariyal Ki Chatni 4 Ways (2024)

Coconut Chutney Recipe 4 Ways | Nariyal Ki Chatni | Nariyal Chutney with detailed photo and video recipe. An extremely simple and essential chutney recipe prepared with basic ingredients like coconut and herbs. It is basically an important condiment recipe which is served as a taste enhancer with the desired breakfast recipes. Generally, it is prepared with just coconut, chillies and tamarind, but it can be extended, and hence this post covers 4 ways of coconut chutney.

Coconut Chutney Recipe 4 Ways | Nariyal Ki Chatni | Nariyal Chutney with step-by-step photo and video recipe. Breakfast recipes and the morning meal is an important meals of the day. We take a lot of care and caution to prepare a tasty and healthy meal, but often ignore the side dish like chatni or sambar recipes. Typically, we end up preparing the same monotonous chatni, but it can be certainly experimented and this post covers 4 basic and effective coconut chutney variants.

I had posted this simple chutney recipe long back, but I am revisiting this post with many variants. Basically, I was getting several requests to post something different to the same basic coconut chatni. Therefore, I thought of posting a single post with multiple coconut chatni types. In other words, I have posted 4 types of coconut chutney in this recipe post. The first one is the basic one where I have used just coconut, chillies and tamarind. This is the classic coconut chatni. The second one is the hotel-style chutney with roasted channa dal with a smooth consistency. The third one is the peanut chutney where peanut is mixed with coconut for a smooth consistency. Lastly, my favourite tomato garlic chatni which can be an ideal multi-purpose breakfast chatni.

Furthermore, some more related additional tips, suggestions and variants to the nariyal ki chatni. Firstly, I have used the desiccated store-bought coconut grate as I have limited access to fresh coconut. However, I would strongly recommend using fresh coconut grate for all 4 types of chatni shown in this post. Secondly, you may experiment further and mix and match with other ingredients used in these 4 chutneys. For instance, you may add peanuts to tomato garlic chutney or add mango slices instead of tamarind. Lastly, due to the nature of coconut, these chutneys do not have a longer shelf life. As the quantity of coconut grate increases, it may get spoil more quickly. Once prepared, you may have to store it in the refrigerator for freshness. Also, you may have to add hot water once it is chilled in the refrigerator before serving.

Finally, I request you to check my other related Chutney Recipes Collection with this post on coconut chutney recipes. It mainly includes my other related recipes like Tomato Chutney Recipe, Bhindi Chutney Recipe, Green Chilli Chutney Recipe, garlic chutney, Chutney Ready Mix Travel Recipe – 2 Ways, roasted capsicum chutney, burnt onion chutney, vada pav chutney, brinjal chutney, mango chutney 2 ways. Further to these, I would also like to add some more related recipe categories like,

• Snacks Recipes
• Sandwich Recipes
• Street Food Recipes

Coconut Chutney video recipe:

Recipe Card for nariyal ki chatni:

Coconut Chutney Recipe | Nariyal Ki Chatni 4 Ways

HEBBARS KITCHEN

Easy Coconut Chutney Recipe | Nariyal Ki Chatni 4 Ways

5 from 261 votes

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Prep Time 5 minutes mins

Cook Time 5 minutes mins

Total Time 10 minutes mins

Course chutney

Cuisine south indian

Servings 4 Servings

Calories 499 kcal

Ingredients

for tomato coconut chutney:

• ▢ 2 tbsp oil
• ▢ 1 tomato, chopped
• ▢ 2 clove garlic, crushed
• ▢ 3 dried red chilli
• ▢ ¾ cup coconut, grated
• ▢ ½ tsp salt
• ▢ ½ cup water

for peanut coconut chutney:

• ▢ 2 tsp oil
• ▢ ¼ cup peanut
• ▢ 3 dried red chilli
• ▢ ½ cup coconut, grated
• ▢ small piece tamarind
• ▢ ½ tsp salt
• ▢ ½ cup water

for coriander coconut chutney:

• ▢ 2 tsp oil
• ▢ ½ cup coriander
• ▢ 2 chilli
• ▢ 1 inch ginger
• ▢ 1 cup coconut, grated
• ▢ 2 tbsp roasted gram dal
• ▢ 1 chilli
• ▢ ½ lemon
• ▢ ½ tsp salt
• ▢ ½ cup water

for ginger coconut chutney:

• ▢ 1 cup coconut, grated
• ▢ 2 tbsp roasted gram dal
• ▢ 2 chilli
• ▢ 1 inch ginger
• ▢ small piece tamarind
• ▢ ½ tsp salt
• ▢ ½ cup water

Instructions

how to make tomato coconut chutney:

• firstly, in a pan heat 2 tbsp oil. add 1 tomato, 2 clove garlic, 3 dried red chilli and saute well.

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• saute until the tomato softens well.

• cool completely, and tranfer to a mixer jar.

• add¾ cup coconut, ½ tsp salt and ½ cup water.

• grind to smooth paste.

• add the tempering and enjoy tomato coconut chutney with idli or dosa.

how to makepeanut coconut chutney:

• firstly, in a pan heat2 tsp oil and fry ¼ cup peanut until it turns crunchy.

• add3 dried red chilli and roast until the chilli puffs up.

• cool completely and transfer to the mixer jar.

• add½ cup coconut,small piece of tamarind and ½ tsp salt.

• grind to fine powder without adding water.

• now add ½ cup water and grind to a smooth paste.

• add the tempering and enjoy peanut coconut chutney with idli or dosa.

how to make coriander coconut chutney:

• firstly, in a pan heat 2 tsp oil. add ½ cup coriander, 2 chilli and 1 inch ginger.

• saute until the coriander shrinks slightly. keep aside.

• in a mixer jar take 1 cup coconut, 2 tbsp roasted gram dal, 1 chilli, ½ lemon, and ½ tsp salt.

• grind to smooth paste adding½ cup water.

• now add fried coriander, pulse, and grind to coarse texture.

• add the tempering and enjoy coriander coconut chutney with idli or dosa.

how to make ginger coconut chutney:

• firstly, in a mixer jar take1 cup coconut,2 tbsp roasted gram dal, 2 chilli, 1 inch ginger, small piece tamarind, and ½ tsp salt.

• grind to smooth paste adding½ cup water.

• add the tempering and enjoy ginger coconut chutney with idli or dosa.

Nutrition

Calories: 499kcalCarbohydrates: 35gProtein: 13gFat: 39gSaturated Fat: 21gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.04gSodium: 1256mgPotassium: 1916mgFiber: 12gSugar: 10gVitamin A: 2569IUVitamin C: 263mgCalcium: 410mgIron: 15mg

Tried this recipe?Mention @HebbarsKitchen or tag #hebbarskitchen!

How to make coconut chutney with step by step photo:

how to make tomato coconut chutney:

1. firstly, in a pan heat 2 tbsp oil. add 1 tomato, 2 clove garlic, 3 dried red chilli, and saute well.
   
2. saute until the tomato softens well.
   
3. cool completely, and transfer to a mixer jar.
   
4. add¾ cup coconut, ½ tsp salt and ½ cup water.
   
5. grind to smooth paste.
   
6. add the tempering and enjoy tomato coconut chutney with idli or dosa.
   

how to makepeanut coconut chutney:

1. firstly, in a pan heat2 tsp oil and fry ¼ cup peanut until it turns crunchy.
   
2. add3 dried red chilli and roast until the chilli puffs up.
   
3. cool completely and transfer to the mixer jar.
   
4. add ½ cup coconut, a small piece of tamarind and ½ tsp salt.
   
5. grind to fine powder without adding water.
   
6. now add ½ cup water and grind to a smooth paste.
   
7. add the tempering and enjoy peanut coconut chutney with idli or dosa.
   

how to make coriander coconut chutney:

1. firstly, in a pan heat 2 tsp oil. add ½ cup coriander, 2 chilli, and 1 inch ginger.
   
2. saute until the coriander shrinks slightly. keep aside.
   
3. in a mixer jar take 1 cup coconut, 2 tbsp roasted gram dal, 1 chilli, ½ lemon, and ½ tsp salt.
   
4. grind to smooth paste adding½ cup water.
   
5. now add fried coriander, pulse, and grind to coarse texture.
   
6. add the tempering and enjoy coriander coconut chutney with idli or dosa.
   

how to make ginger coconut chutney:

1. firstly, in a mixer jar take1 cup coconut,2 tbsp roasted gram dal, 2 chilli, 1 inch ginger, small piece tamarind, and ½ tsp salt.
   
2. grind to smooth paste adding½ cup water.
   
3. add the tempering and enjoy ginger coconut chutney with idli or dosa.
   

notes:

• firstly, adjust the consistency of the chutney by adding water as required.
• also, lemon can be replaced with curd for sourness.
• additionally, if using desiccated coconut, then grind with warm water.
• finally, coconut chutney recipe tastes great when prepared slightly spicy.