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Fried Coconut Chutney Recipe – Tale huye Nariyal ki Chutney. A traditional coconut chutney which is fried first and later ground with tamarind to make an awesome side dish that goes well with rice or even dosa.
This Fried Coconut Chutney recipe is a truly traditional one as this one was made by Ammi and was my personal favorite during my childhood. Ammi would make it in the grinding stone known as the “Sil Batta” and the taste was just out of the world. A drizzle of ghee in hot, hot rice and mix it with this chutney and serve it along side with papad. Bliss!!! You wouldn’t need anything else with it. I would wake up to find Ammi working on the Sil Batta, before leaving for her job and my first question would be whether it was a Tokku Chutney or the Nariyal Chutney. I would be disappoint if it was Tokku, and would lament why it isn’t the Fried Coconut Chutney recipe-Nariyal Chutney. And if it was the Fried Coconut Chutney recipe-Nariyal Chutney I would be elated and would insist that I help in the grinding. But the stone would be too heavy for me to work on and I would invariably have to step aside sheepishly. I would wait impatiently till she is done with it and simply pounce on it. Simple ingredients, simple process but such cherished memories.
The Fried Coconut Chutney recipe-Nariyal Chutney is pretty simple to make, all you have to do is just fry the coconut pieces, chili, curry leaves, garlic and allow it to cool down and grind it along with the soaked tamarind pulp. Yes, it is just as simple as that. Just remember to use the whole tamarind rather than the paste. The taste differs when you use the tamarind paste. And by default use fresh coconut.
Let’s get started with the Fried Coconut Chutney recipe-Nariyal Chutney
Fried Coconut Chutney recipe-Nariyal Chutney
- 2 tsp oil
- 1 cup fresh coconut pieces
- 6- 8 whole dry red chili
- 7 - 8 cloves of garlic
- salt to taste
- 1 lemon - sized ball of tamarind soaked in water
- Heat oil in a pan and fry the coconut pieces till golden brown in color.
- Add the garlic, red chili, and fry for a minute. Allow this cool.
- Now de - seed the tamarind and grind to a coarse paste. Mix salt and serve over hot rice.
For video recipe check the following
For more chutney recipes try Green Coconut Chutney-Curry Leaves Chutney recipe
Until next time,
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