Narial Chatni (Coconut Chutney)

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Prep Time: 
20 min.

Take care to buy coconuts that are fresh. There should be no cracks in the shells, and they should be heavy with milk. The coconut milk should smell pleasant and taste sweet. If it smells oily and tastes sour, the coconut will sour. Coconut chutney goes well with dosas, and can be used as dip for savories such as doklas, pakoras, and gajar vadas.

1 1/2 cups (200 grams) fresh coconut or 1 1/2 cups (100 grams) desiccated coconut
1 tablespoon granulated sugar
1 tablespoon fresh ginger
1 tablespoon chopped fresh coriander leaves
2 or 3 fresh chilies, seeded and minced
3 tablespoon lemon juice
1/2 teaspoon salt

  1. Break the coconut and save the coconut milk. Detach the pulp from the shell and pare off the brown skin. Cut the pulp into small pieces and blend them in an electric blender with all the other ingredients.
  2. Add enough coconut milk or water to make the mixture smooth. If you don't have blender, grate the coconut and use a mortar and pestle or a grinding stone to make a smooth mixture. As an alternative to coconut milk or water, you can use 1 1/4 cups (300 milliliters) yogurt, which gives a creamier texture.

You can find this recipe and more in The Hare Krishna Book of Vegetarian Cooking.



coconut chutney is a very good appetizer.

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