Coconut chutney recipe for fasting, vrat

Farali coconut chutney recipe - This is farali nariyal ki chutney. Meaning this can be consumed during the vrat, fast or upvaas like Navratri, ekadasi, maha shivratri and so on.

There is another chutney recipe on blog which can be consumed during vrat - Phalahari chutney

Peanuts are added to this chutney. It gives nice texture and makes really thick chutney. Also it added good nutty flavor. As all the water part is absorbed by the peanuts. Thus you will have really thick chutney.

Yogurt is added in this recipe which balances the slight sweet tone of fresh coconut. Green chili adds a hint of spicy taste.

Few sprigs of coriander leaves are also added. Many people do not eat during the fasting. So please consult with your elders and then add in the recipe. If you are not sure then you can skip it as well.

I also tempered the chutney (same as regular coconut coriander chutney) with cumin seeds and curry leaves. If you do not eat curry leaves while fasting then skip it or you can skip the tempering step entirely. It will still taste good.

How to make farali coconut chutney recipe (Step by Step Photos):

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1) Prep all the ingredients for chutney, wash coriander leaves and chili.

2) Take all chutney ingredients (coconut, peanuts, green chili, cilantro, rock salt, yogurt) in the grinder and make smooth paste by adding very little water as required.

3) Now make tadka or tempering. Heat the ghee in a small pan on medium heat. Once hot add cumin seeds and let them sizzle.

4) Then saute curry leaves for few seconds.

5) Immediately add this tadka to the chutney.

6) Mix well

Chutney is ready to serve.

Serving suggestion: During the vrat or upvaas, It can be served with fasting dishes like sabudana dosa, sabudana pakoda, sama ki idli or sama ke uttapam.

Step by Step Photos AboveWant to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!

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farali coconut chutney recipe

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US measuring cups are used (1 cup = 240 ml)

Author: Kanan

Course: Side Dish

Cuisine: Indian

Calories: 225kcal

Servings 2 servings

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

US measuring cups are used (1 cup = 240 ml) See details

Ingredients 

1x2x3x

For farali coconut chutney:

• ½ cup coconut Fresh or frozen, grate½ cup coconut Fresh or frozen, grate
• ¼ cup Peanuts¼ cup Peanuts
• 5-6 sprigs Cilantro or coriander leaves5-6 sprigs Cilantro or coriander leaves
• 1 Green chili1 Green chili
• Rock salt (sendha namak) to tasteRock salt (sendha namak) to taste
• 2 tablespoons Plain yogurt2 tablespoons Plain yogurt
• 2 tablespoons Water or as needed to make grinding easy2 tablespoons Water or as needed to make grinding easy

For tempering or tadka -

• 2 teaspoons Ghee (clarified butter)2 teaspoons Ghee (clarified butter)
• ¼ teaspoon Cumin seeds¼ teaspoon Cumin seeds
• 2-3 Curry leaves optional2-3 Curry leaves optional

Instructions 

making coconut chutney:

• Prep all the ingredients for chutney, wash coriander leaves and chili.
• Take all chutney ingredients in the grinder and make smooth paste by adding very little water as required.
• Remove it to a bowl.

Making tadka:

• Heat the ghee in a small pan on medium heat.
• Once hot add cumin seeds and let them sizzle.
• Then saute curry leaves for few seconds.
• Immediately add this tadka to the chutney. Mix well

Nutrition

Calories: 225kcal | Carbohydrates: 7.4g | Protein: 6.3g | Fat: 20.2g | Saturated Fat: 10g | Cholesterol: 12mg | Sodium: 269mg | Potassium: 246mg | Fiber: 3.4g

*Nutrition information is a rough estimate for 1 serving

Did you make this recipe?Snap a pic, mention @spice.up.the.curry or tag #spiceupthecurry. I would love to see.