"Looking for a delicious and easy-to-make condiment to add some zing to your meals? Look no further than this tasty Coconut Chutney recipe! This traditional South Indian condiment is made with coconut, red chillies, curry leaves, and mustard seeds. The tangy and flavorful chutney pairs perfectly with idli, dosa, or...
Ingredients
Coconut Mixture
- 3/4cupDesiccated Coconut
- 1cupCurd
- 1/2tspSalt (or to taste)
- 1cupWater (to adjust consistency)
For Tempering
- 1tbspOil
- 1tspChana Dal
- 1tspUrad Dal
- 10Peanuts (raw) (optional)
- 1/4tspBlack Mustard Seeds
- 1Dry Red Chilli
- 6Curry Leaves
- 1tspRed Chilli Powder
How to make Instant Coconut Chutney
For Coconut Mixture
Combine desiccated coconut and curd in a bowl.
Add salt and mix nicely.
Gradually add water and combine to form a thick or semi-liquid mixture as per your preferred consistency. When you have achieved the desired consistency, keep the mixture aside.
For Tempering
Heat a small pan over medium heat and add oil.
Add chana dal, urad dal, and raw peanuts and stir till light golden.
Add mustard seeds and allow them to pop.
Then add dry red chilli (broken) and curry leaves and stir for a few seconds.
Turn off the flame.
Add red chilli powder and stir and let it cool to room temperature.
Add the tempered spices to the coconut chutney and stir to combine.
Serve the chutney as a side dish with your favourite South Indian dishes, snacks, and appetizers!
Tips & Tricks
Always have all lentils and spices ready for tempering.
You can add water or milk to adjust the consistency of the chutney.
I prefer thick hand-mixed chutney. You can combine coconut and curd in a blender or food processor to make a smooth and creamy chutney.
FAQS
How do I make Instant Coconut Chutney from scratch?
To make Instant Coconut Chutney, combine 0.75 cup of desiccated coconut with 1 cup of curd in a bowl. Add salt to taste and gradually mix in water until you reach your desired consistency. In a separate pan, heat oil and add chana dal, urad dal, and optional raw peanuts, stirring until golden. Add mustard seeds, broken dry red chilli, and curry leaves, cooking for a few seconds. Mix the tempered spices into the coconut mixture and serve with idli or dosa.
Is Instant Coconut Chutney suitable for vegan diets?
No, traditional Instant Coconut Chutney contains curd, which is a dairy product. However, you can easily make it vegan by substituting curd with a plant-based yogurt alternative. This way, you can enjoy the chutney while adhering to a vegan diet.
What can I use as a substitute for desiccated coconut in Coconut Chutney?
If you don't have desiccated coconut, you can use fresh grated coconut as a substitute. Just keep in mind that fresh coconut may require less water to achieve the desired consistency. Alternatively, you can use unsweetened coconut flakes, but they may alter the texture slightly.
How should I store leftover Instant Coconut Chutney?
Leftover Instant Coconut Chutney can be stored in an airtight container in the refrigerator for up to 3 days. If you notice any separation, simply stir it before serving. For longer storage, consider freezing the chutney in small portions, which can last for up to a month.
What dishes pair well with Instant Coconut Chutney?
Instant Coconut Chutney pairs wonderfully with a variety of South Indian dishes such as idli, dosa, and vada. It also complements snacks like samosas and pakoras, making it a versatile condiment for enhancing the flavors of your meals.
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Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨ Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨...
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