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A classic Bengali coconut chutney with a pungent kick from mustard oil and mustard seeds. This coarse, flavorful condiment is the perfect accompaniment to fritters, dal, and rice.
Grind the Chutney Base
Prepare the Tempering (Phoron)
Combine and Serve
A classic Bengali coconut chutney with a pungent kick from mustard oil and mustard seeds. This coarse, flavorful condiment is the perfect accompaniment to fritters, dal, and rice.
This bengali recipe takes 15 minutes to prepare and yields 4 servings. At 110.06 calories per serving with 0.92g of protein, it's a beginner-friendly recipe perfect for side or condiment.
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Add a small handful of fresh coriander or mint leaves along with the coconut while grinding for a fresh, herby flavor.
Replace the lime juice with 1 teaspoon of tamarind pulp for a different, deeper sour note.
Add a pinch of 'kalo jeere' (nigella seeds) along with the mustard seeds in the tempering for an extra layer of authentic Bengali flavor.
Add 1-2 small cloves of garlic while grinding the coconut for a pungent, garlicky kick.
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.
Ginger is well-known for its digestive properties. It can help soothe the stomach, reduce nausea, and aid in overall digestion.
Both mustard oil and ginger contain compounds like gingerol and allyl isothiocyanate, which have potent anti-inflammatory effects that can help reduce inflammation in the body.
This chutney adds a significant amount of flavor to meals from spices and herbs, allowing you to enjoy your food more while keeping the overall calorie count of the meal in check.
One serving of this Narkel Chutney (approximately 1/4 of the recipe) contains about 100-110 calories, primarily from the healthy fats in the coconut and mustard oil.
Yes, in moderation, it is quite healthy. It contains healthy medium-chain fatty acids from coconut, anti-inflammatory compounds from ginger and mustard oil, and is completely plant-based. It's a flavorful way to add nutrients to your meal.
You can, but the flavor and texture will be different. If using desiccated coconut, soak about 3/4 cup of it in 1/4 cup of warm water for 15-20 minutes to rehydrate it before grinding.
Bitterness can occur if the mustard oil was not heated properly before adding the seeds, or if the mustard seeds or red chili were burnt during tempering. Ensure the oil is hot enough and cook the tempering quickly.
Store it in an airtight container in the refrigerator. It stays fresh for up to 2-3 days. As it contains fresh coconut, it's best consumed quickly.
'Narkel' is the Bengali word for coconut. So, 'Narkel Chutney' simply means coconut chutney.
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