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Saturday, 27 May 2017

Naralachi Chutney / Fresh Coconut Chutney

 Chutney is a condiment which is served as a side dish or an accompaniment with snacks. Chutney made with fresh coconut is popular in South India and is usually served with breakfast delights like Idli , Dosa and Medu Vada. To make this tangy spicy and flavorful chutney fresh coconut is blended with ginger , green chilies , fresh coriander leaves , peanuts and curd and is finally tempered with curry leaves and mustard seeds. Fresh Coconut lends a creamy and smooth texture to this chutney. Roasted peanuts give it a nutty flavor. Fresh Coriander leaves impart the lush green colour and chilies give the needed spicy kick to it. Curd gives a mild tangy taste . An onion garlic free chutney ,this is my Mom's recipe and i can have it any time and with almost any thing from chapati , paratha to dal rice , with idlis to Fritters , with Upma to Uttapam, but my favourite combo is with Paniyaram and Mix Veg Cutlets.

  Preparation Time: 10 minutes
  Cooking time: 2 minutes
  Serves : 4

  • 1/2 fresh whole Coconut , drained and chopped or grated
  • 1/2 cup home made curd
  • 2-3 tablespoon roasted peanuts
  • 2 green chilies
  • 1/2 inch ginger piece
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 teaspoon sugar
  • A bunch of fresh coriander leaves
  • Salt to taste
  • 1-2 teaspoon oil for tempering 

  1. Place the chopped coconut , coriander leaves, green chilies , ginger , cumin seeds , roasted peanuts, salt and sugar to a grinder jar. Pulse it several times to obtain a coarse mixture. Add 1-2 tablespoon water and grind again.

2. Add curd to the coriander coconut paste. Grind again to get a creamy smooth chutney. Remove the chutney in a bowl .

 3. Heat 1-2 teaspoon oil in a small wok. Add mustard seeds and allow them to splutter. Now add the curry leaves, let them sizzle and put off the flame. Pour this tempering over the chutney.

  4. Serve immediately and enjoy the flavorful creamy coconut chutney with your favourite snacks.

  • Roasted chana dal can also be added to the chutney for variation. 
  • Curd lends a tangy taste to the chutney, if you do not want to add curd, you may add lemon juice or soak small tamarind piece in little warm water and grind it along with the coconut.
You may serve this fresh coconut chutney as accompaniment with 
For more chutney and podi recipes, do check my posts on


  1. This chutney is welcome any time. I'm loving it!

    1. Thank you Ravneet...it is my family favourite too :)

  2. lovely.. Never tried it with curds..will try

    1. Do try out Seema and let me know how it turned out for you.

  3. i love soya food and thanks for this post i like this information please provide few more information about this post seekh kabab