Instant Coconut Chutney for idli, dosa

Recipe Cooked, Photographed and Written by Praveena

PrepTime:10 mins   MakeTime:5 mins    Cuisine:Indian

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Easy Instant Coconut Chutney, is THE quickest of all the chutneys I make. Just transfer everything into the blender and grind it. Tah Dah!  

I make it with fresh coconut or desiccated coconut, whichever is available in my kitchen. Where, I follow the same procedure for both. Here, I have given recipes with pics for both the methods.

Most of the times, I start cooking the snack/breakfast and at the end of it, I start with blending this chutney. Its that easy and quick!! And that’s the reason I name it as Instant Basic Coconut Chutney!!

Table of Contents:

1. Other recipes from my blog:
2. Step wise pics Procedure for, ‘South Indian Instant Coconut Chutney’:
3. Chutney using Fresh Coconut:
4. Chutney using desiccated Coconut:
5. Tempering:
6. Tips & Storage:
7. Result:
8. Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:
9. Recipe Card & Print:

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips mentioned in the end.

Chutney recipes collection⇒ Chutney / Pachchadi / Dip

Breakfast recipes collection⇒  Breakfast / Tiffin

Appetiser recipes collection⇒ Starters / Snacks

Related Posts with COCONUT:

Coconut Almond Chutney / Kobbari Badam Pachadi

Almond Coconut Chutney, Quick and easy, South Indian style white chutney for idli, dosa, uthappam, upma. Recipe below has step wise pics and tips.

Check out this recipe

Coconut Spicy Red Chutney / Kobbari – Yerra Mirchi Pachadi

South Indian, Andhra style spicy chutney recipe made with fresh coconut. Especially suitable with rice.

Raw Mango & Coconut Chutney / Mamidikaya & Kobbari Pachadi

South Indian, Andhra style, spicy chutney recipe, made without using tamarind, but only with few fresh ingredients.

Check out this recipe

Instant Coconut Ladoo with Condensed Milk

Homemade, Quick and Easy, Instant Dessert recipe made within 10 minutes and using just 3 main ingredients.

Check out this recipe

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Ingredients:

• Coconut pieces/grate –  1 cup (or) one half of coconut
• Roasted Chana Dal / Putnala Pappu – ½ cup
• Salt – 2 teaspoon
• Tamarind – half of small size lemon
• Green Chillies – 5 (small size)
• Water – 1½ cups
• Fresh Coriander Leaves – 1 teaspoon (for garnish)

Ingredients for Tempering: (optional)

• Cooking Oil – 1 tablespoon
• Urad dal / Minapappu – ½ teaspoon
• Mustard seeds / Aavalu – ¼ teaspoon
• Jeera / Cumin Seeds – ¼ teaspoon
• Dry Red Chillies – 2      
• Curry Leaves – 4 to 5 

Special Ingredients:

• Roasted Chana Dal / Putnala Pappu
• Tamarind

Step wise pics Procedure for, ‘South Indian Instant Coconut Chutney’:

Chutney using Fresh Coconut:

• Using a knife cut the coconut off the shell into pieces or grate the coconut off the shell.
• Remove the skin of each piece piece carefully with patience. This might take 10 mins. And its optional.
• Take all the ingredients into a blender/mixie jar.
• Get the water boiled in the kettle / on stove top.
• Add the hot boiling water on to the ingredients in the blender / mixie.
• Let it sit for 5 mins and then grind everything into a smooth paste.

Chutney using desiccated Coconut:

• Take all the ingredients into a blender/mixie jar.
• Get the water boiled in the kettle / on stove top.
• Add the hot boiling water on to the ingredients in the blender / mixie.
• Let it sit for 5 mins and then grind it into a smooth paste.

Tempering:

• Take a small frying pan on stove top under medium flame, add all the ‘Ingredients for tempering’ and stir fry them until they turn golden colour. 
• Add the tempering to the grind chutney and mix well.
• Transfer the chutney to a serving bowl, garnish with fresh coriander leaves. Done!!

Tips & Storage:

• The colour of this chutney depends upon the colour of the coconut pieces and the amount of tamarind used.
• Prep Time I mentioned is for the grating / cutting the fresh coconut pieces. 
• Chutney made with desiccated coconut gives fresh taste only up to a couple of hours.
• You can skip the tempering part in the procedure which doesn’t make a lot of difference with the taste.
• If you prefer to do tempering, be careful not to burn it.
• Adjust the spice and salt as per your taste.
• Use the water quantity as per the chutney consistency you wish to.
• Storage: This chutney stays fresh for a day at room temperature.
• But it tastes OK for 7 days, when stored in fridge.

Result:

• The taste of this, South Indian hotel style, instant coconut chutney is mostly to the sweeter side.
• It’s mainly used as an accompaniment with South Indian breakfast items like Idli, Dosa, Uthappam, Fritters or as a dip for any fried/baked savoury snacks.
• As shown in pic below, we had this simple chutney as an accompaniment with Plain dosa made with just 2 ingredients.

Ingredients, Accessories on ‘AMAZON’ to ‘SHOP’:

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Recipe Card & Print:

White Coconut Chutney Recipe for Idli, Dosa

VegCookBook by Praveena

Basic Coconut White Chutney most suitable for South Indian breakfast items like idli, dosa, uthappam, upma, etc. Recipe below has step wise pics, tips for both methods, using fresh or desiccated coconut.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course chutney, Condiment, dip

Cuisine Indian, South Indian

Servings 1 cup

Equipment

• 1 Blender/ Spice Grinder/ Mixie.

Ingredients

  

• 1 cup Coconut pieces/grate –  1 cup (or) one half of coconut
• ½ cup Roasted Chana Dal / Putnala Pappu
• 2 teaspoon Salt
• ½ of small lemon Tamarind
• 4 to 5 count Green Chillies (small size)
• 1½ cups Water
• 1 teaspoon Fresh Coriander Leaves (for garnish)

Ingredients for Tempering:

• 1 tablespoon Cooking Oil
• ½ teaspoon Urad dal / Minapappu
• ¼ teaspoon Mustard seeds / Aavalu
• ¼ teaspoon Jeera / Cumin Seeds
• 2 count Dry Red Chillies
• 4 to 5 count Curry Leaves

Instructions

 

Using Fresh Coconut:

• Using a knife cut the coconut off the shell into pieces or grate the coconut off the shell.

  Remove the skin of each piece piece carefully with patience.

  This might take 10 mins. Skin removal is optional.
• Take all the ingredients into a blender/mixie jar.

  Get the water boiled in the kettle / on stove top.

  Add the hot boiling water on to the ingredients in the blender / mixie.

  Let it sit for 5 mins and then grind everything into a smooth paste.

Using Desiccated Coconut:

• Take all the ingredients into a blender/mixie jar.

  Get the water boiled in the kettle / on stove top.

  Add the hot boiling water on to the ingredients in the blender / mixie.

  Let it sit for 5 mins and then grind it into a smooth paste.

Tempering:

• Take a small frying pan on stove top under medium flame, add all the 'Ingredients for tempering'.

  Stir fry them until they turn golden colour. 

  Add the tempering to the grind chutney and mix well.

  Transfer the chutney to a serving bowl, garnish with fresh coriander leaves. Done!!

Notes

Please see the MAIN POST for recipe with step wise PICS & TIPS!

Keyword coconut chutney for idli, dosa, easy coconut chutney recipe, instant desiccated coconut chutney, restaurant style coconut chutney recipe, south indian instant coconut chutney

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