Coconut Chutney | How to make Nariyal ki Chutney

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Coconut is a quintessential ingredient that is used abundantly in cuisine across the western coast of India and south India.

Coconut Chutney is one of the most popular & versatile condiments that is served along with most of the South Indian dishes such as Idli, Dosa, Vadas, etc.

Made out of fresh Coconut pulp that is grounded along with herbs and spices such as green chilies, coriander leaves, ginger, garlic to name a few and tempered with mustard seeds, hing (asafoetida), dry red chillies, urad dal, curry leaves.

Make a dry or wet version of this chutney as per your preference. I mostly make it dry at first and then add yogurt for that creamy texture.

Making coconut chutney from scratch is easy and you can adjust the spiciness and mildness as per your preference.

Normally this chutney tastes best when made with freshly scraped coconut but in case you can’t get a fresh one, you can make using frozen coconut as well.

There are various versions in which this coconut chutney is prepared all over India. Some add roasted Bengal gram (dalia), peanuts, which adds a nice texture to this chutney.

In my home, I usually stick with the basic one that includes garlic, coriander leaves and green chilies.

Sometimes I purposely make the dry version of this chutney in large quantity so that I can simply put a dollop of this chutney and spread it between two bread slices which makes a perfect chutney sandwich for those evening cravings and have with a hot cup of tea.

This is such a versatile chutney that you can prepare it during fasting as well, just instead of garlic add ginger.

You can skip garlic and coriander leaves and add ginger instead and have it during vrat (fasting) as well along with sabudana vada, rajgira pooris etc.

I love to add yogurt in this chutney for that creamy tangy texture and flavor. In case you don’t like yogurt or want to avoid then you may add a little piece of tamarind while blending the chutney.

This is a vegan recipe if you skip the yogurt and add tamarind instead.

This coconut chutney is one of the best accompaniments for any South Indian snack and breakfast recipe.

Personally, I sometimes have it with sambar rice which tastes absolutely amazing.

It is best to have this chutney freshly eaten within a few hours of making but in case you want to store then store it in an airtight container for about 2 days, not more than that.

This is a very easy and flavorful chutney to prepare that goes along with many Indian snacks.

You may also check some of these related recipes:

Maharashtrian Recipes

Instant Green Moong Dal Dosa – Green Gram Dosa – Pesarattu Recipe

Vegan Recipes

Breakfast Recipes

Snack Recipes

Garlic Chutney

Food FAQ’s

Let’s see step by step process of how to make this simple, delicious fresh coconut chutney in your home kitchen.
Coconut Chutney | How to make Nariyal ki Chutney
Serving: 1 Cup
Prep time: 10 Minutes
Cook time: 15 minutes
Cooking level: Easy
Taste: Spicy, Mild as per preference.

Ingredients Required For Recipe:

  • 1 Cup Scraped Coconut
  • 1/2 Cup Coriander Leaves
  • 3-4 Green Chillies
  • 5 Garlic Cloves
  • 1 teaspoon Sugar
  • Salt to taste
  • 2 tablespoon Yogurt (Curd)
Coconut Chutney | How to make Nariyal ki Chutney

How to make quick and easy Coconut Chutney Recipe:

  • In a blender add scrapped coconut, coriander leaves, green chilles, garlic cloves, sugar and salt.
Coconut Chutney | How to make Nariyal ki Chutney
  • Without adding any water grind to a coarse paste.
  • Add yogurt (curd) and grind to a fine paste.
  • Transfer the coconut chutney in the bowl.
  • Simple, tasty coconut chutney is ready to serve.


If you want to avoid yogurt then add a teaspoon of tamarind while grinding the coconut.

In case you want to make it during vrat (fasting) then instead of garlic use ginger and skip coriander leaves if you don’t eat.

You can add tadka (tempering) to this coconut chutney by heating 2 tablespoons oil and adding 1 tsp mustard seeds, 1/2 tsp urad dal (skinned split black gram), 2 dry red chillies, 1/4tsp hing (Asafoetida) and 5-6 curry leaves.

This Coconut Chutney goes very well with any South Indian snacks.

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