Coconut Dipping Sauce (Nariyal Chutney)

AuthorYashodhara G.
RatingDifficultyBeginner

This quick and easy nariyal chutney is perfect for serving with South Indian dishes or as a dipping sauce. Prepare and refrigerate for a couple of hours prior to serving until the coconut flakes soften. Serve cold.

TweetSaveShareShareBigOven

Yields4 Servings
Prep Time10 minsCook Time1 minTotal Time11 mins

 1 cup plain yogurt (dahi)Beaten until smooth.
 3 tbsp unsweetened coconut (nariyal) flakes
 2 tbsp idli, dosa & chilli chutney powder - use less for reduced spiciness
 salt (namak), or to taste
Temper (Chaunk)
 1 tsp cooking oil (tel)

1

In a mixing bowl, mix together yogurt, coconut flakes, chutney powder, and salt. If chutney becomes too thick, add water to achieve desired thickness.

2

For temper (chaunk), heat oil in a small pan. Add mustard seed, meethi neem leaves, and cover so mustard seeds don't pop out.

3

After mustard finishes popping, add dried whole red hot pepper and roast for a few seconds.

4

Pour tempered spice mixture over chutney. Cover and refrigerate for a couple hours prior to serving.

Ingredients

 1 cup plain yogurt (dahi)Beaten until smooth.
 3 tbsp unsweetened coconut (nariyal) flakes
 2 tbsp idli, dosa & chilli chutney powder - use less for reduced spiciness
 salt (namak), or to taste
Temper (Chaunk)
 1 tsp cooking oil (tel)

Directions

1

In a mixing bowl, mix together yogurt, coconut flakes, chutney powder, and salt. If chutney becomes too thick, add water to achieve desired thickness.

2

For temper (chaunk), heat oil in a small pan. Add mustard seed, meethi neem leaves, and cover so mustard seeds don't pop out.

3

After mustard finishes popping, add dried whole red hot pepper and roast for a few seconds.

4

Pour tempered spice mixture over chutney. Cover and refrigerate for a couple hours prior to serving.

Coconut Dipping Sauce (Nariyal Chutney)

Leave a Reply