|Nariyal Chutney Recipe|
Nariyal Chutney Recipe- Coconut chutney is a South Indian chutney-side-dish and condiment, a common in South Indian states. The dish is made with coconut pulp ground with other ingredients. It is served with Idli, Dosa and vada.
Nariyal Chutney is served and loved with almost all South Indian dishes. Coconut either in raw form or dry is blended with milk and few South Indian spices to complete the South dishes.
Coconut (nariyal)-1/2 pc
Peanut-1 table spoon
Coconut milk/normal milk-1/2 cup
Mustard seeds-1 table spoon
Dry red chilly-2 pc
- Chop the coconut roughly into small pieces. (If you are using dry coconut, grate it finely and soak in milk for 10 minutes.)
- Dry roast red chilly on a hot flat pan. Keep a side.
- Take a grinder, add coconut and peanuts to make rough paste.
- Slowly adding milk to the grinder, make smooth paste of the coconut and milk mixture.
- Add salt, 2 curry leaves, 1/2 spoon of mustard seeds and a roasted chilly to the mixture in grinder. Grind it again for smooth texture.
- Add remaining mustard seeds and curry leaves to the mixture and mix.
- Pour the ready chutney to a serving dish. Use the roasted chilly and curry leaves for presentation and serve with any South Indian dish or any of your choice.