This 2 Minutes Coconut Chutney or Instant Coconut Chutney is my goto chutney most of the days with roasted veggies and south Indian food. Seriously, so easy, super yummm and tastes better than restaurant coconut chutney !! You can store it in the fridge for 2 days or freeze for 1-2 weeks. It is one of the most famous chutneys from Southern India and is usually made using fresh coconut.
Ingredients for 2 Minutes Coconut Chutney – Instant Coconut Chutney Recipe:
Coconut – this could be fresh, dry or frozen, whichever variety you have. Water – to form a smooth consistency Yogurt (Curd) – for a creamy and delicious texture Salt – as per taste. This chutney is ‘without chana dal or urad dal’ in the base. The above-listed ingredients are the basic ingredients for chutney, however, it’s very rare that this chutney is served without ‘Tadka/Tempering’ on top. (If you’re a vegan, you can use Vegan Yogurt instead of regular yogurt) Go to any restaurant or even at home, you need to have a tadka on top of this chutney. For the Tadka you can use any of the following ingredients:
Dal – I’m using chana dal (pigeon peas), you can use urad dal too Mustard Seeds – this is a must for the flavoring Ghee – you can substitute with coconut oil or even any lighter oil. Whole Red Chili Curry Leaves
For me, I keep switching the tadka on top but my basic goto is ‘Mustard Seeds & Chana Dal’.
How to Make the 2 Minutes Coconut Chutney – Instant Coconut Chutney Recipe:
This recipe is so easy to make that I seriously don’t have much to write about the steps, all you have to do is: Add all the chutney ingredients in a blender or Vitamix (yes you can use that too). Pulse to form a smooth paste. You need to remember one thing, the consistency needs to be smooth, so you cannot use a ‘food processor’ for this recipe. You need some kind of blender/ smoothie maker or even a coffee grinder to make chutney. Once, you have had this version, you might not want to get those dry pre-packaged chutneys as it cannot become easier than this. The consistency of this chutney is thick, however, you can add more water and yogurt to make it thinner if need be. Also, taste the salt when doing so.
You can even make a huge batch of this (don’t add salt) and freeze it for later use for up to 1-2 weeks. Just thaw a night before in the refrigerator and you are good. Tried Our Recipe – AWESOME!!! Now Quickly SNAP A PICTURE & TAG : #easycookingwithmolly + @easycookingwithmolly –> Connect with Me Here: Facebook / Pinterest
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Coconut : you can use any kind of coconut from fresh coconut chunks to dry or frozen coconut. If Using Fresh Coconut, remember to remove any black or discolored skin at the back of the white coconut. Dry Coconut Powder, please make sure it’s not extremely dry or old as that will not result in a smooth chutney.
