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.
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.
In a mixing bowl, mix together yogurt, coconut flakes, chutney powder, and salt. If chutney becomes too thick, add water to achieve desired thickness.
For temper (chaunk), heat oil in a small pan. Add mustard seed, meethi neem leaves, and cover so mustard seeds don't pop out.
After mustard finishes popping, add dried whole red hot pepper and roast for a few seconds.
Pour tempered spice mixture over chutney. Cover and refrigerate for a couple hours prior to serving.
Ingredients
Directions
In a mixing bowl, mix together yogurt, coconut flakes, chutney powder, and salt. If chutney becomes too thick, add water to achieve desired thickness.
For temper (chaunk), heat oil in a small pan. Add mustard seed, meethi neem leaves, and cover so mustard seeds don't pop out.
After mustard finishes popping, add dried whole red hot pepper and roast for a few seconds.
Pour tempered spice mixture over chutney. Cover and refrigerate for a couple hours prior to serving.