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instant coconut chutney

3 in 1 instant coconut chutney

make one easy coconut chutney and use it for 3 different recipes.

Course Side Dish
Cuisine Indian
Keyword coconut chutney, coconut recipes, easy coconut chutney, hotel coconut chutney, instant coconut chutney, quick coconut chutney, south indian coconut chutney, south indian dinner recipes, thengai chutney, thengai thogaya
Prep Time 2 minutes
Cook Time 10 minutes
Servings 4
Author Nithya

Ingredients

  • 1 tbsp coconut oil
  • 1 cup coconut fresh or frozen
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • 2 nos red chilli increase or decrease according to spice level
  • 1 tsp mustard seeds for tempering
  • 1/4 tsp hing for tempering
  • 1 tsp urad dal for tempering
  • 5-10 nos shallots small (red)
  • 1 tbsp coconut oil for tempering

Instructions

coconut chutney paste

  1. 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 completely .

  2. Add it into a blender ,a small piece of tamarind,salt,coconut and make it into a fine/coarse paste.

Coconut chutney tempering

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

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

Recipe Notes

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.

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