Nariyal chutney is an important part of South Indian platter. Any dish is incomplete without nariyal chutney. Addition of roasted chana dal and peanuts increases the taste of the chutney and provides a good texture to the chutney. The tempering of mustard seeds and curry leaves gives a nice aroma to the chutney.
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Addition of peanuts is optional. Here I have used fresh coconut. You can also use the dried one available in the market. Even the grated coconut available in market can be used. But the taste of fresh coconut is the best. In a country like India fresh coconut is easily available especially in southern part of India. Addition of green coriander leaves gives a nice light green colour to the chutney. I always add green coriander leaves but it’s completely optional.
This chutney can be stored for one day in refrigerator. So just follow the instructions step by step and make the chutney by your own.
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- Total time required is 15 minutes
- Serves 3-4 people
- Green coriander leaves is optional
- Peanuts are also optional.
- Garlic can also be added.
Image Credit: Archanaskitchen
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