Recipe Cooked, Photographed and Written by Praveena
Prep Time:10 mins Cooking Time:5 mins Cuisine:Indian
This is THE quickest of all the chutneys I make. Just transfer everything into the blender/mixer and grind it. Tah Dah! I make it with fresh coconut or desiccated coconut, like whichever is available in my kitchen. I follow the same procedure for both.
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 thats the reason I name it as Instant Coconut Chutney!!
You can skip the tempering part in the procedure which doesn’t make a lot of difference with the taste of the chutney/dip.
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.
Before starting to cook, don’t forget to see the Tips mentioned in the end.
You can find chutney collection here⇒ Chutney / Pachchadi / Dip
- Coconut pieces/grate – 1 cup or pieces of one coconut shell
- Roasted Chana Dal / Roasted Chickpeas / Putnala Pappu – ½ cup
- Salt – 2 teaspoon
- Tamarind – half of small size lemon
- Green Chillies – 5 (small size)
- Coriander – 1 tablespoon (optional)
- Water – 1½ cups
Ingredients for Tempering: (optional)
- Cooking Oil – 1 tablespoon
- Urad dal / Minapappu / Split Black gram – ½ teaspoon
- Mustard seeds / Aavalu – ¼ teaspoon
- Jeera / Cumin Seeds – ¼ teaspoon
- Asafoetida / Hing / Inguva – half of ¼ teaspoon
- Dry Red Chillies – 2
- Curry Leaves – 4 to 5
- Roasted Chana Dal / Roasted Chickpeas / Putnala Pappu
- If you are using fresh coconut , using a knife cut the coconut off the sheel into peices or grate the coconut off the shell, and put aside.
- Get the water boiled in the kettle / on stove top.
- Take all the ingredients into a blender/mixie jar. Add the hot boiling water for the coconuts and all to soften.
- Let it sit for 5 mins. See pics below.
- In the meanwhile , If you wish to do the 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. And set aside.
- Now return to the blender and grind it into a smooth paste. See pics below.
- Add the tempering to the grind chutney and mix well. Transfer to a serving bowl. See pics above. Done!!
- You can use even desiccated coconut in the place of fresh coconut. But it gives fresh taste only upto a couple of hours.
- You can skip the tempering part for this chutney as it doesn’t make a lot of difference.
- If you preferto temper, be careful not to burn the tempering.
- Adjust the spice and salt as per your taste.
- Adjust the water quantity as per the consistency you wish.
- This chutney might stay fresh for 2-3 days, if refrigerated.
- The taste of this 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.
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