Skip to content
FriendsPantry

Indian

Olya naralachi chutney (Maharashtrian fresh coconut chutney)

Vegetarian

ओल्या नारळाची चटणी · olyā nāraḷācī caṭṇī

Fresh grated coconut ground coarsely with green chilli, coriander, cumin, a little sugar and lemon, often finished with a mustard-asafoetida phodni. The soft, sweet-hot coconut chutney of Maharashtrian breakfasts and vada stalls.

Olya naralachi chutney (Maharashtrian fresh coconut chutney) is an Indian condiment, ready in about 17 minutes and made with coconut, green chilli and coriander leaves. It serves 8 and is rated beginner to cook.

Start cooking

No licensed photograph of this dish yet.

Prep
15 min
Cook
2 min
Total
17 min
Serves
8
Level
Beginner
Calories
83

Ingredients

8 servings (about 35 g)

Phodni (tempering)

Equipment

Method

  1. Step 1

    Crack the coconut, prise out the flesh and grate it finely (or thaw frozen grated coconut (opens in a new tab) to room temperature). Wash and chop the coriander and chillies.

    Grating on a box grater
    How it looks · Photo: Klaus Nielsen on Pexels

  2. Step 2

    Put the coconut (opens in a new tab), green chilli (opens in a new tab), ginger, cumin seeds (opens in a new tab), sugar (opens in a new tab) and salt into the blender (opens in a new tab) with 40 ml of the water. Pulse to a coarse, moist paste with visible coconut shreds; it should not be smooth like South Indian chutney.

  3. Step 3

    Add the coriander and lemon juice (opens in a new tab) and pulse a few more times, adding the remaining water only if needed to loosen it to a soft, spoonable texture. Scrape into a bowl and stir in the curd (opens in a new tab), if using.

  4. Step 4

    For the phodni, heat the oil in a small pan over medium-high heat until it shimmers. Add the mustard seeds (opens in a new tab) and wait until they crackle, then add the asafoetida (opens in a new tab) and curry leaves (opens in a new tab) and let them sizzle for 5 seconds.

    Food safety: Hot oil spits when seeds and leaves go in; keep your face back and have the lid nearby.

  5. Step 5

    Pour the sizzling phodni over the chutney, stir it in and taste for salt, sugar (opens in a new tab) and lemon. Serve the same day.

    • 1 min

About this dish

Origin
Maharashtra (especially Pune, Mumbai and the Konkan), Maharashtra, India · Commonly attributedDiffers from South Indian coconut chutney in its sugar, lemon, cumin and coarser grind, and in usually being made without dal. Many homes add a spoonful of curd; fasting (upvas) versions leave out the phodni.More food from India
Dish
Breakfast · Snack · Condiments, chutneys & relishes · Dips & spreads
Cooking method
Blended, Sautéed
Taste
sweet & spicy, fresh, creamy, herby
Diet
Vegetarian (lacto-ovo) · No nut ingredients · Keto-style · Low-carb
All labelsVegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Pescatarian · Flexitarian-friendly · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Keto-style · Low-carb
Without the optional extras: Vegan, Plant-based, Ovo-vegetarian, Dairy-freeWorked out from the ingredients. How labels work
Good for
Everyday · Budget-friendly
Cook more with
Coconut · Green chilli · Coriander leaves · Sugar · Cumin seeds · Lemon juice
Techniques
Sautéing · Tadka (tempering) · Wet grinding · Emulsification

Allergens

  • Contains, can be adapted: Milkfrom yogurt
  • May contain: Wheatfrom asafoetida
  • May contain: Glutenfrom asafoetida
  • Contains: Mustardfrom mustard seeds

Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.

Nutrition

83 kcal per serving

Estimated

1 serving ≈ 35 g · recipe makes 8

Where the energy comes from

  • Protein 4%
  • Carbohydrate 19%
  • Fat 78%
Nutrition per serving and per 100 g
NutrientPer servingPer 100 g
Energy83 kcal238 kcal
Protein0.8 g2.3 g
Carbohydrate4.1 g11.8 g
Net carbohydrate2.3 g6.5 g
Sugars2.1 g5.9 g
Added sugars0.8 g2.1 g
Fibre1.8 g5.3 g
Fat7.6 g21.7 g
Saturated fat5.7 g16.2 g
Trans fat——
Cholesterol0 mg0 mg
Sodium151 mg431 mg
Salt equivalent0.4 g1.1 g
Vitamins & minerals per serving
Potassium
92 mg
Calcium
8 mg
Iron
0.7 mg
Magnesium
9 mg
Vitamin A (RAE)
9 µg
Vitamin C
5 mg
Vitamin D
0 µg
Vitamin B12
0 µg
Folate (DFE)
8 µg

How these numbers were made

  • Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
  • Optional ingredients are not included: fresh ginger, yogurt, curry leaves.
  • Not counted (tiny amounts or “to taste”): asafoetida.
  • “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
  • Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.

Good to know

Tips

  • Fresh coconut is essential; desiccated coconut gives a dry, flat chutney.
  • Use slightly warm water if the coconut was frozen, so the fat does not seize.

Common mistakes

  • Grinding it smooth and runny: the Maharashtrian version is coarse and thick.
  • Leaving it out at room temperature; fresh coconut sours within hours in warm weather.

Serve with

  • Serve with batata vada, vada pav, sabudana vada, thalipeeth, upma, ghavan or kothimbir vadi.
  • Spread on bread with butter for a coconut chutney sandwich.

Food safety

  • Fresh coconut chutney spoils quickly; refrigerate within 2 hours of making and discard if it smells sour or fizzy.
  • Herbs and greens carry soil; wash them in several changes of water because this chutney is not cooked.

Storage

  • Best the day it is made; refrigerate covered for up to 1 day.

Variations

  • Upvasachi naralachi chutney: For fasting days: coconut, green chilli, cumin, sugar, salt, lemon and a few roasted peanuts, with no asafoetida, mustard or coriander.
  • Lasun naralachi chutney: Add 2 garlic cloves for a sharper chutney with vadas.
  • Dahi naralachi chutney: Fold the ground coconut into 150 g thick curd for a raita-like chutney.

Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated

Goes with

Recipe DNA

How this dish is built

Customise in Sauce & Drizzle

Built from the recipe’s own sections. Each band’s width is its share of the dish by weight. Choose a component to see what it does.

What the dish is built around

Main ingredient

  • Coconut, freshly grated (about half a coconut), or frozen grated coconut, thawed150 g
  • Lemon juice15 ml · 16 g
  • Yogurt (optional)60 g
Used in steps 1, 2, 3

Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.

Customise in Sauce & Drizzle

Reviews & corrections

Reviews come from signed-in cooks and appear after a moderator checks them. We never show made-up ratings.

You might also like