Tuesday, 14 October 2014

Naralaachi Chutney : Coconut chutney

Coconut is something that i don't find commonly here in Delhi, and back home we use coconut in almost everything (even curries and everyday sabzis). So, when i go to the weekly market here, i make sure i stack the coconuts and scrape them and keep them in air tight container in refrigerator. Lasts me for a week, till i get my next buy. 

I had made Coconut Barfis for Dusshera and had some fresh coconut left in the fridge. So, i thought of making this coconut chutney and all i had to bring home was some idli/dosa batter. One scrumptuous meal was ready for dinner :) This chutney is very easy to make and goes well with anything. You can also serve this with tomato omlette or just spread it on a bread slice and eat it (i do that at times for breakfast and it's so yummy).


Fresh coconut (Grated) - 1/2 cup
Green chillies - 1 (adjust according to taste)
Cumin seeds - 1/2 tsp
Asafoetida - a pinch
Salt - to taste
Mustard seeds - 1/2 tsp
Oil - 1 tsp
Lemon juice - 1/2 tsp
Sugar - 1/4 tsp
Fresh curry leaves - a few

I didn't have corriander leaves at hand which gives a nice green colour to the coconut chutney, so my chutney is white. It doesn't change the taste though. If you have corriander leaves, do add them.


Put the coconut, green chillies, corriander leaves, salt, sugar and lemon juice in a mixer and make a nice paste.

If you want the chutney thin or runny, add a little of water or curd. Curd also gives a nice taste to the chutney but make sure to increase the quantity of green chillies then to balance the spice flavour. Or you can also add red chillies in the tadka later on.

Heat oil in a pan, add mustard seeds. When they crackle, add asafoetida and cumin seeds. Then add the fresh curry leaves and mix this well with the chutney.

Chutney is ready in less than 10 minutes :)

Happy Cooking!!! :)


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