Loading...
A classic Bengali coconut chutney with the sharp, pungent kick of mustard seeds. This 'Narkel Chutney' is tangy, spicy, and the perfect accompaniment to fritters, snacks, or a simple meal of rice and dal.
For 4 servings
Prepare the Chutney Paste
Prepare the Tempering (Tadka)
A classic Bengali comfort food! Tender fish fillets are marinated in simple spices, dipped in a savory egg batter with onions and chilies, then shallow-fried to a perfect golden crisp. A quick and delicious side for any meal.
A beloved Bengali classic, this dish features tiny freshwater fish marinated in simple spices and fried to a perfect crisp. It's the ultimate comfort food, best enjoyed with hot steamed rice and dal.
A classic Bengali delicacy where tender prawns are steamed in a pungent, creamy paste of mustard seeds, poppy seeds, and coconut. This 'bhapa' preparation is incredibly flavorful and best enjoyed with hot steamed rice.
A classic Bengali stir-fry featuring fresh spinach and crispy lentil dumplings (bori). This simple, flavorful side dish comes together quickly and pairs perfectly with steamed rice and dal for a comforting, traditional meal.
A classic Bengali coconut chutney with the sharp, pungent kick of mustard seeds. This 'Narkel Chutney' is tangy, spicy, and the perfect accompaniment to fritters, snacks, or a simple meal of rice and dal.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 102.64 calories per serving with 1.04g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Combine and Serve
For a different flavor profile, add 1-2 small cloves of garlic while grinding the coconut paste.
If you don't have tamarind paste, you can use 1-2 teaspoons of fresh lemon juice. Add it after grinding and mix well.
Add a pinch of asafoetida (hing) to the hot oil during tempering for an extra layer of savory flavor and digestive benefits.
If using desiccated coconut, soak it in 1/4 cup of warm water for 15-20 minutes before grinding to rehydrate it.
Coconut is a great source of medium-chain triglycerides (MCTs), a type of saturated fat that is metabolized differently and can provide a quick source of energy.
Mustard seeds and mustard oil contain compounds like selenium and omega-3 fatty acids, which are known for their anti-inflammatory effects and can help reduce inflammation in the body.
The spices used in the chutney, such as mustard seeds and curry leaves, along with tamarind, can stimulate digestive enzymes and promote better gut health.
The pungent and tangy flavors from mustard, chilies, and tamarind provide a powerful taste profile, allowing you to enhance meals without relying heavily on salt.
One serving of Nadia Chutney (approximately 1/4 cup) contains an estimated 90-110 calories, primarily from the healthy fats in coconut and mustard oil.
Yes, in moderation. It's made with natural ingredients like coconut, which provides healthy fats and fiber. Mustard seeds and oil have anti-inflammatory properties. However, it is calorie-dense, so portion control is key.
Yes, you can. To use desiccated coconut, soak 3/4 cup of it in 1/4 cup of warm water for about 20 minutes to rehydrate it before grinding. The texture and flavor will be slightly different but still delicious.
Bitterness in this chutney usually comes from over-grinding the mustard seeds. Grind in short pulses and stop as soon as a coarse paste is formed to prevent releasing bitter compounds.
You can store Nadia Chutney in an airtight container in the refrigerator for up to 3 days. As it contains fresh coconut, it's best consumed fresh.
This chutney is incredibly versatile. It pairs wonderfully with Bengali snacks like telebhaja (fritters), chops, and singara (samosas). It's also a fantastic accompaniment to a simple meal of rice and dal.