2-Minute Instant Coconut Chutney Recipe (South Indian Style)
4 minutes
655 reads
About 2-Minute Instant Coconut Chutney Recipe (South Indian Style)
Craving delicious South Indian coconut chutney but short on time? This 2-minute recipe is your answer! Inspired by a neighbor's quick and easy method, this chutney boasts fresh-like flavor without the fuss of grating fresh coconut. It's the perfect accompaniment to dosas, idlis, or vadas.This recipe uses readily available ingredients like coconut powder to create a vibrant and flavorful chutney in a matter of minutes. Skip the lengthy prep work and enjoy the authentic taste in under two minutes. Imagine the delightful aroma and the explosion of flavors – tangy, spicy, and subtly sweet – all in a simple, quick chutney. Try it today and elevate your South Indian breakfast or snack experience!
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Recipe Time & More
Prep2 minutes
Cook2 minutes
Total4 minutes
Ingredients
For the Chutney
- 1/4 cup Yogurt (sour curd)
- 1/4 cup Coconut desiccated coconut powder (dry coconut powder)
- 1/4 cup Water
- 1 inch Ginger chopped
- 2-3 Chili Pepper adjust to your spice preference, green
- 1/2 tsp Peppercorn black
- 1/2 tsp Salt to taste
For the Tempering
- 1 tbsp Vegetable Oil
- 2 Chili Pepper dried, kashmiri red chilies, or your preferred variety, red
- 1/2 tsp Lentil (split black lentils), black, with skin
- 1/2 tsp Mustard Seed
Instructions
Prepare the Chutney
- Combine yogurt, coconut powder, water, ginger, green chilies, peppercorns, and salt in a blender or food processor. Blend until smooth. Add a little more water if needed to achieve desired consistency.
Make the Tempering
- Heat oil in a small pan. Add mustard seeds and let them splutter. Add dried red chilies and urad dal. Sauté until the dal turns golden brown and the chilies are fragrant. Remove from heat.
Combine and Serve
- Pour the tempering over the blended chutney. Mix well. Serve immediately with dosas, idlis, or vadas.
Recipe Notes
Expert Tips for the Best 2-Minute Coconut Chutney
- For a richer flavor, use freshly grated coconut instead of desiccated coconut. Adjust the quantity according to your preference.
- Adjust the amount of green chilies to control the spice level. Start with fewer and add more to taste.
- If you don't have Kashmiri chilies, use any other variety of dried red chilies. Kashmiri chilies offer a vibrant color and mild heat.
- For a smoother chutney, strain the chutney through a fine-mesh sieve after blending. This optional step removes any fibrous bits.
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Recipe Nutrition
Calories: 159kcalCarbohydrates: 9gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 2mgSodium: 115mgPotassium: 111mgFiber: 1gSugar: 4gVitamin A: 231IUVitamin C: 35mgCalcium: 24mgIron: 0.3mg
Shikha Gupta
Articles: 37
3 Comments
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I’m thrilled to try this recipe!
Absolutely mouthwatering! Thanks for sharing.
What a flavorful dish! Thanks for sharing.