Coconut Chutney | Nariyal Chutney Fiji Style

A simple, yet delicious, chutney that is a personal favorite to accompany Idlis, this coconut chutney is easy to make and easy to devour too! You can use fresh coconut or frozen grated coconut or even desiccated coconut (make wet with either coconut milk or water). Coconuts are so readily available in Fiji and this is a great way to use it up (along with hundreds of other Island recipes!) I hope you give this a try and tailor it to your likings.

  • 1 cup of coconut chunks
  • Handful of cilantro
  • 1 Tablespoon of tamarind pulp
  • 2 cloves of garlic
  • 1 teaspoon cumin seeds (divided into ½ tsp portions)
  • 2 dry red chilies (or you can use fresh)
  • 2 sprigs of curry leaves
  • Salt to taste
  • Oil for tempering 

1. On high heat, in any pan of your choice, dry roast coconut chunks for 5-7 minutes or until some charring or brown spots appear.

2. Add in garlic and 1 dry red chili and roast for 1 minute.

3. Add ½ tsp of cumin seeds and roast for 30-40 seconds. Do not burn the cumin seeds

4. Set aside to cool, then add to a blender/food processor along with the tamarind pulp, cilantro, and some salt. Add water if the chutney seems too dry after grinding. Transfer to a bowl.

5. In a small pan, heat oil for tempering chutney. Once hot, add the rest of the cumin seeds, 1 dry red chili, and stir for 20 seconds. Next add the curry leaves (they will splutter) and turn off the heat.

6. Pour the tempering over the chutney and serve. 

Watch me make it here!

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