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Coconut Chutney Recipe | South Indian Nariyal Chutney

4.8

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Ingredients

  • Green chilli: 1
  • Fresh coconut slices: 1
  • Roasted chana dal (daliya): 1 cup
  • Cumin (jeera): 1 tbsp
  • Fresh coriander: 1/2 cup
  • Salt: to taste
  • Oil: 1 tbsp
  • Mustard seeds: 1/2 tbsp
  • Curry leaves: 5–6
  • Asafoetida (hing): 1 pinch
  • Urad dal: 1 pinch
  • Water: as needed
  • Green chillies: 2
  • Fresh coconut slices: 2
  • Roasted chana dal (daliya): 2 cups
  • Cumin (jeera): 2 tbsp
  • Fresh coriander: 1 cup
  • Salt: to taste
  • Oil: 2 tbsp
  • Mustard seeds: 1 tbsp
  • Curry leaves: 10–12
  • Asafoetida (hing): 2 pinches
  • Urad dal: 2 pinches
  • Water: as needed
  • Green chillies: 4
  • Fresh coconut slices: 4
  • Roasted chana dal (daliya): 4 cups
  • Cumin (jeera): 4 tbsp
  • Fresh coriander: 2 cups
  • Salt: to taste
  • Oil: 4 tbsp
  • Mustard seeds: 2 tbsp
  • Curry leaves: 20–24
  • Asafoetida (hing): 4 pinches
  • Urad dal: 4 pinches
  • Water: as needed

Directions

step 1
add fresh coconut slices in mixer jar, green chilli,
step 2
add roasted chanadal, jeera, fresh coriander, add water, salt to taste
step 3
grind
step 4
take oil , add mustard seed, urad dal, curry leaves, add hing
step 5
spread on coconut chutney and serve

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222 home cooks made it!

Nutrition Facts (per serving)

590 kcal

Calories

27 g

Fat

65 g

Carbs

24 g

Protein

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