Coconut Pickle, also known as Nariyal ka Achaar, is made by mixing freshly grated coconut with mustard oil, mustard seeds, curry leaves, red chillies and other spices to give a tangy and refreshing flavour with a slight sweetness. This pickle is extremely easy to make at home. Go through my recipe to learn how to make coconut pickle at home.
KEY TAKEAWAYS
- Coconut pickle is a quick, home‑style condiment made by tempering fresh grated coconut with mustard oil, curry leaves, red chilli and other warm spices.
- It pairs brilliantly with rice dishes, rotis or parathas, dal and curries, and even perks up snacks, wraps, sandwiches or cheese platters.
- Cool completely, pack in a dry, airtight glass jar with a thin oil layer, keep it refrigerated and away from sunlight, and always use a clean, dry spoon.
- Expect a lively blend of gentle coconut sweetness, tangy tamarind or vinegar notes, chilli heat and the pungent aroma of mustard oil and roasted spices.
- For a comparable spicy‑tangy kick, explore Chili Pickle (Mirchi ka Achar), Cauliflower Pickle (Gobi ka Achar), Carrot Pickle (Gajar ka Achar), Onion Pickle (Pyaz ka Achar), and Tomato Pickle (Tamatar ka Achar).
The Ingredients:
- 2 cups coconut (cut into small pieces)
- 1tsp coriander seeds
- 1tsp cumin seeds
- 1tsp fennel seeds
- 1tsp wild celery seeds
- 1tsp nigella seeds
- 1 stick cinnamon
- 3 pieces cardamon
- 2 pieces bay leaves
- 4 pieces dry red chili
- 2 pieces clove
- 3 tbsp mustard oil
- ½ cup tamarind pulp
- ½ cup jaggary
- 1tbsp vinegar
- 1tbsp black salt
This came to know about this recipe from a tea vendor’s daughter who was helping her father outside our apartment during a school holiday. She had made the lunch for both of them. I asked for a bit of the pickle that attracted me most and was pleasantly surprised. I requested the recipe, and she explained shyly. I made it later in that week.
My husband said it had simple love, and my sons said it felt like “chai corner magic.” Now, it features in our lunch most days. That sweet moment reminded me that even young hands cook with warmth when it is for someone they care about—whether at home or by the roadside.
How to Make Coconut Pickle? (Step by Step Guide with Images)
Step 1: Take 2 cups of coconut and cut it into small pieces.
Step 2: Then take a wok and dry roast 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp wild celery seeds, 1 tsp nigella seeds, a small stick of cinnamon, 2 pieces of cardamom, 1 piece bay leaf, and 3 pieces of dry red chilies for 2 minutes. Grind them and set them aside.
Step 3: Now, take a pan and add 3 tbsp of mustard oil. Then add 1 bay leaf, a clove, a dry red chili, and a cardamom. Sauté all the ingredients.
Step 4: After sautéing for a minute, add the coconut pieces into the oil and fry the coconut for 3 to 4 minutes.
Step 5: After frying for some time, add ½ cup of tamarind pulp to the coconut pieces.
Step 6: Then add liquid jaggery into it.
Step 7: Now add the spice mix into the mixture and mix it thoroughly.
Step 8: Add ½ cup of water and let the coconut properly boil with all the ingredients.
Step 9: Now add 1 tbsp of vinegar into it.
Step 10: Finally, add 1 tbsp of black salt into it and mix it thoroughly.
Step 11: Now, cover it and cook for some time. Let the water dry up.
Step 12: After some time, turn off the gas when you see no extra water in it, and your coconut pickle is ready.
Recipe Card
Coconut Pickle (Nariyal ka Achar)
Ingredients
- 2 cups coconut cut into small pieces
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 1 tsp fennel seeds
- 1 tsp wild celery seeds
- 1 tsp nigella seeds
- 1 stick cinnamon
- 3 pieces cardamon
- 2 pieces bay leaves
- 4 pieces dry red chili
- 2 pieces clove
- 3 tbsp mustard oil
- ½ cup tamarind pulp
- ½ cup jaggary
- 1 tbsp vinegar
- 1 tbsp black salt
Instructions
- Take 2 cups of coconut and cut it into small pieces.
- Then take a wok and dry roast 1 tsp coriander seeds, 1 tsp cumin seeds, 1 tsp fennel seeds, 1 tsp wild celery seeds, 1 tsp nigella seeds, a small stick of cinnamon, 2 pieces of cardamom, 1 piece bay leaf, and 3 pieces of dry red chilies for 2 minutes. Grind them and set them aside.
- Now, take a pan and add 3 tbsp of mustard oil. Then add 1 bay leaf, a clove, a dry red chili, and a cardamom. Sauté all the ingredients.
- After sautéing for a minute, add the coconut pieces into the oil and fry the coconut for 3 to 4 minutes.
- After frying for some time, add ½ cup of tamarind pulp to the coconut pieces.
- Then add liquid jaggery into it.
- Now add the spice mix into the mixture and mix it thoroughly.
- Add ½ cup of water and let the coconut properly boil with all the ingredients.
- Now add 1 tbsp of vinegar into it.
- Finally, add 1 tbsp of black salt into it and mix it thoroughly.
- Now, cover it and cook for some time. Let the water dry up.
- After some time, turn off the gas when you see no extra water in it, and your coconut pickle is ready.
