Coconut Chutney Recipe Narial chatni
Coconut chutney recipe nariyal chatni is a specialty of South Indian cuisine.Coconut is known as nariyal (Hindi) or kai (Kannada), tengai (Tamil), kobbari (Telgu), Naral (Marathi).In many homes, some variation of kai chutney is made almost everyday as it is served as an accompaniment to many snack or breakfast dishes such as idli, dosa, uttappam, poori etc..
Equipment
- 1 Mixer/grinder jar
Ingredients
Ingredients for coconut chutney
- 1 cup Fresh coconut grated – 1 cup
- 2 Green chilies – 2 or more according to taste
- ½ Fresh Ginger – ½ inch piece
- ½ tsp Salt – ½ teaspoon
- ¼ tsp Sugar – ¼ teaspoon
- 1 tsp Lime juice – 1 teaspoon
- 2-3 Garlic - pods, optional
Instructions
Preparation Method:
- Mix all the ingredients and grind together to paste(not too fine).
- Add a little water if needed.
- For Tempering
- Heat oil in a small pan, add mustard seeds and cumin seeds.
- When they stop spluttering, add a pinch of asafetida. Fry for a few seconds. Take off flame. Let cool.
- Add the cooled tempering to chutney. Mix well.
- Chutney is ready to serve and eat.
Tip :
- You may add 2-3 garlic pods to the mix. It goes very well with Dosa and Uttapam. If making as an accompaniment for idli, I omit garlic.
- You can also use this coconut chutney as a sandwich spread. Do not add water if you are using for sandwich.
- This chutney is usually served with Rava Idli , Uttappam Dosa Poori