Narkel Chutney
Fresh coconut chutney with a gentle mustard kick and a light green chili heat. This Bengali-style narkel chutney comes together quickly and adds a cool, nutty side to rice, luchi, or fried snacks.
For 8 servings
- prep · ~5 min
Prep the coconut and flavorings.
1.Grate the coconut if using fresh whole coconut.2.Chop the ginger into small pieces.3.Break the dried red chili in half. - mix · ~2 min
Grind the chutney base.
1.Add coconut, half the mustard seeds, green chili, ginger, sugar, and salt to a grinder jar.2.Pour in water.3.Grind to a smooth but slightly textured chutney.TIPKeep the water light so the chutney stays thick and spoonable. - temper · ~1 min
Make the mustard tempering.
1.Heat mustard oil in a small pan over low to medium heat.2.Add the remaining mustard seeds and let them crackle.3.Add dried red chili and cook for 10 seconds.TIPDo not burn the mustard seeds or the chutney will taste bitter. - assemble · ~1 min
Finish the chutney.
Pour the hot tempering over the ground chutney and mix well. Taste and adjust with a little extra salt or water only if needed.
- serve
Serve the narkel chutney.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use very little water while grinding so the chutney stays thick enough to scoop with luchi or snacks.
- 2If your mustard seeds taste very sharp, soak the grinding portion for 10 minutes before blending to soften the bite.
- 3Grind the coconut just until smooth with slight graininess; over-blending can make the texture pasty.
- 4Heat the mustard oil until it just loses its raw smell, then add the seeds; this keeps the tempering punchy but not harsh.
- 5Pour the tempering over the chutney while still hot so the mustard and red chili aroma blooms into the coconut.
- 6This chutney is best eaten the day it is made, but you can refrigerate it in a covered jar and stir before serving.
Adapt it for your goals.
Milder
Reduce or skip the green chili for a gentler chutney that still keeps the mustard warmth and coconut sweetness.
shorshe forwardShorshe-forward
Increase the mustard seeds slightly in the ground paste for a sharper, more pungent Bengali-style chutney.
no onion no garlicNo-onion-no-garlic
This recipe is already naturally free of onion and garlic, making it suitable when you want a simple sattvic-style side.
thicker dipThicker-dip
Use less water to make it denser and more dip-like for pakora, beguni, or other fried snacks.
Why this is on our healthy list.
Good Fats from Coconut
Fresh coconut contributes satisfying natural fats that make this chutney filling and rich without needing much added oil.
Digestive Warmth
Ginger and mustard add warming pungency that is often appreciated in small side dishes served with heavier foods.
Light Condiment Option
Because it uses only a small tempering of mustard oil, it brings strong flavor in a modest portion alongside a meal.
Frequently asked questions
Yes. Thaw it first and squeeze out excess water if needed, then grind carefully so the chutney does not become too loose.
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