Naralachi Chutney
A classic Maharashtrian condiment made with fresh coconut, green chilies, and a hint of tamarind. This tangy and spicy chutney is the perfect accompaniment for vada pav, thalipeeth, and sabudana vada.
For 4 servings
3 steps. 5 minutes total.
- 1
Step 1
- a.Grind the Chutney Base
- b.In a blender or grinder jar, combine the grated fresh coconut, green chilies, ginger, garlic cloves, coriander leaves, tamarind paste, sugar (if using), and salt.
- c.Add 2-3 tablespoons of water to begin.
- d.Grind the mixture into a thick, slightly coarse paste. Scrape down the sides of the jar as needed. Add more water, one tablespoon at a time, only if necessary to help the blades move. Avoid making the chutney too runny.
- e.Once ground to your desired consistency, transfer the chutney to a serving bowl.
- 2
Step 2
- a.Prepare the Tempering (Tadka)
- b.Heat the vegetable oil in a small pan (tadka pan) over medium heat. The oil is ready when a single mustard seed sizzles immediately.
- c.Add the mustard seeds and allow them to splutter completely, which should take about 30-40 seconds. This step is crucial for releasing their flavor.
- d.Once the seeds stop popping, turn the heat to low. Add the hing and fresh curry leaves. Be cautious as the curry leaves will crackle and spatter.
- e.Sauté for another 10-15 seconds until the curry leaves are crisp and aromatic.
- 3
Step 3
- a.Combine and Serve
- b.Immediately pour the hot tempering over the ground chutney in the bowl.
- c.Mix well to incorporate the flavors of the tadka throughout the chutney.
- d.Serve immediately with your favorite snacks like vada, idli, or thalipeeth, or store for later use.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor and texture, always use freshly grated coconut. If unavailable, you can use thawed frozen coconut.
- 2To make the chutney thicker, you can add 1-2 tablespoons of roasted chana dal (dalia) while grinding.
- 3Adjust the number of green chilies to control the spice level. For a milder version, you can deseed the chilies.
- 4If you don't have tamarind paste, substitute with 1-2 teaspoons of lemon juice, added after grinding.
- 5Be careful not to burn the spices during tempering. The mustard seeds should pop, not burn, and the hing should be added on low heat to prevent it from turning bitter.
Adapt it for your goals.
With Peanuts
Add 2 tablespoons of roasted and skinned peanuts while grinding for a nuttier flavor and creamier texture.
With CuminWith Cumin
Add 1/2 teaspoon of cumin seeds to the grinder for an earthy aroma and flavor.
Red Chutney VersionRed Chutney Version
Replace green chilies with 2-3 dried red chilies (like Byadgi or Kashmiri) for a different flavor profile and a reddish hue. You can also add them to the tempering.
Tangier VersionTangier Version
For extra tang, add a small piece of raw mango (kairi) when in season, instead of tamarind.
Why this is on our healthy list.
Rich in Healthy Fats
The fresh coconut in this chutney is a great source of medium-chain triglycerides (MCTs), a type of saturated fat that is easily digested and provides a quick source of energy.
Aids Digestion
Ingredients like ginger, hing (asafoetida), and curry leaves are traditionally known in Ayurveda to stimulate digestive enzymes, reduce bloating, and improve overall gut health.
Boosts Flavor without Calories
This chutney adds a significant amount of flavor from spices and herbs, allowing you to enhance meals without relying on high-calorie sauces or dressings.
Source of Antioxidants
Garlic, coriander, and green chilies are packed with antioxidants that help combat oxidative stress and protect the body's cells from damage.
Frequently asked questions
Yes, it is quite healthy. It's made from fresh, natural ingredients. Coconut provides healthy fats (MCTs), while ginger, garlic, and curry leaves offer digestive and anti-inflammatory benefits. It's a flavorful, low-calorie condiment when consumed in moderation.