Nadia Chutney
A lightly sweet Bengali coconut chutney with ginger, green chili, and a gentle tempering. Fresh coconut keeps it soft and fragrant, making it a lovely partner for luchi, khichuri, or simple rice meals.
For 8 servings
- prep · ~5 min
Prepare the coconut and ginger.
Grate the coconut if needed and chop the ginger into small pieces so it cooks down quickly in the chutney.
- temper · ~2 min
Make the tempering.
1.Heat the oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add the dried red chili and ginger.4.Cook for 30 seconds until fragrant. - simmer · ~10 min
Cook the chutney.
1.Add the grated coconut and green chili to the pan.2.Pour in the water and mix well.3.Add jaggery and salt.4.Cook on low heat until the coconut softens and the mixture turns lightly moist but not runny. - rest · ~3 min
Cool the chutney slightly.
Take the pan off the heat and let the chutney sit for a few minutes so the flavors settle and the texture thickens a little.
- serve
Serve at room temperature.
Spoon the Nadia Chutney into a small bowl and serve with luchi, khichuri, or as part of a Bengali meal.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Let the mustard seeds fully splutter before adding ginger, or the tempering will taste raw.
- 2Keep the heat low after adding coconut so it stays soft, white, and fragrant instead of turning oily.
- 3If your jaggery has grit, dissolve and strain it first for a smoother chutney.
- 4Do not add too much water at once; this chutney should be moist and spoonable, not pourable.
- 5Resting for a few minutes after cooking is important, because the coconut absorbs liquid and the chutney thickens naturally.
- 6Use fresh grated coconut rather than desiccated if possible; it gives the signature tender texture of Bengali nadiya chutney.
- 7This keeps best in the fridge for 1-2 days; bring it back to room temperature before serving for fuller flavor.
Adapt it for your goals.
No-chili
Skip the green chili and dried red chili for a milder chutney that pairs well with children’s meals or simple khichuri.
less sweetLess-sweet
Reduce the jaggery for a more savory version where the fresh coconut and ginger stand out more clearly.
mustard oilMustard-oil
Use a little mustard oil instead of neutral oil for a sharper Bengali edge and a more pronounced traditional aroma.
thickerThicker
Cook a bit longer with slightly less water if you want a denser chutney that sits neatly beside luchi or on a thali.
Why this is on our healthy list.
Natural Ginger Warmth
Ginger adds aromatic heat and is traditionally valued for making rich meals feel easier to eat.
Plant-Based Fats
Fresh coconut contributes satisfying natural fats that make this small side dish filling and flavorful.
Lightly Sweetened Condiment
The chutney uses a modest amount of jaggery for balance rather than becoming a heavily sugary relish.
Frequently asked questions
Yes. Thaw it fully and squeeze out excess water before cooking so the chutney does not turn watery.
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