3 in 1 instant coconut chutney

3 in 1 instant coconut chutney for the busy moms out there. Just make a batch and freeze it and use it for 3 different recipes.

Having 2 small kids at home and making chutney is a big task for me nowadays. Still, our idli dosa is incomplete without chutney.

This is not the traditional south Indian coconut chutney recipe. This is my own version of quick fix coconut chutney or thengai thogayal or instant kootu mix.

Can you freeze coconut chutney?

Yes, you can freeze it. Store in a bowl with a cling wrap , tap it like we do to store guacamole. The consistency might slightly differ when you thaw it.

Is coconut chutney good for health?

Absolutely, all we use is the natural ingredients to make this recipe.

How do I make my chutney thicker?

I see people always complain my chutney is too watery what should I do to make it thicker. Add some roasted chana dal to get a thick consistency.

Does coconut chutney increase cholesterol?

Born in southern India and our cooking every day is incomplete without tossing some fresh coconut in the curries. I never saw my parents or grandparents had cholesterol by consuming coconut every day.

Coconut chutney vegan?

Yes, all things vegan.

What combinations are possible to make different types of hotel-style coconut chutney?

You can use green chili in the place of red chili of your going to consume in a day or two.

Add tomato and roasted gram and green chili for the other version of instant coconut chutney.

Add onion tomato combination with coconut make another version of coconut chutney.

Use mint and cilantro with coconut, green chilies.

These are some of my usual combinations of coconut chutney in my home.

You can enjoy this instant chutney recipe with instant pot sabudana khichdi, instant pot arisi upma,instant pot bulgur pilaf

Now let us see how to make and store 3 in 1 instant coconut chutney?

Add coconut oil in a pan, add dried red chili, add chana dal, urad dal (I used urad dal with skin), some shallots and roasted it for 2 minutes until the dal turns light golden brown. Turn off the stove let it cool down.

Add it into a blender, add a small piece of tamarind, salt to taste and coconut slices with some water. Make it into a fine/coarse paste.

I used frozen coconut for this coconut chutney recipe. Using the freshly grated coconut makes this coconut chutney even yummier.

If you are using fresh coconut don’t use the young coconut to make this instant coconut chutney.

Finally, let us do some tempering to make it yummier.

Take a small pan, add some coconut oil, mustard seeds (please have patience till mustard splutters) else the chutney will not taste good.

Add urad dal, curry leaves, and hing and pour the tempering on top of the chutney and enjoy.

I won’t do the tempering part if I’m going to freeze it.

Why its called 3 in 1 instant coconut chutney?

Usually, at the weekends I buy a fresh or frozen coconut, grate it and make a paste of it and freeze it in the ice cube trays and transfer it into small cubes in a Ziploc. Being a south Indian my weekly menu will have idli/dosa,kootu(gravy), instant rice mix.

• Day 1 -Just mix it with rice and have it fryums (fresh one before freezing)
• Day 3-All I need to do is just take a couple of cubes, thaw it for kootu(gravy) and add it at the end of the recipe.
• Day 5 -Take the leftover, thaw it, do the tempering. Your instant chutney is ready to serve with idli/dosa/vada