Instant Coconut Chutney- | How to make Instant Coconut Chutney-

By Aditi Bahl  |  11th May 2016  |  
3 reviews Rate It!
  • Instant Coconut Chutney-, How to make Instant Coconut Chutney-
Instant Coconut Chutney-by Aditi Bahl
  • Prep Time

    5

    mins
  • Cook Time

    3

    mins
  • Serves

    6

    People

120

3





Video for key ingredients

  • How to make Idli/Dosa Batter

About Instant Coconut Chutney-

An instant coconut chutney from Tamil Nadu. Quick to prepare and gives a restaurant style flavor.

Instant Coconut Chutney- is a popular aromatic and delicious dish. You can try making this amazing Instant Coconut Chutney- in your kitchen. This recipe requires 5 minutes for preparation and 3 minutes to cook. The Instant Coconut Chutney- by Aditi Bahl has detailed steps with pictures so you can easily learn how to cook Instant Coconut Chutney- at home without any difficulty. Instant Coconut Chutney- is enjoyed by everyone and can be served on special occasions. The flavours of the Instant Coconut Chutney- would satiate your taste buds. You must try making Instant Coconut Chutney- this weekend. Share your Instant Coconut Chutney- cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Aditi Bahl for inputs. In case you have any queries for Instant Coconut Chutney- you can comment on the recipe page to connect with the Aditi Bahl. You can also rate the Instant Coconut Chutney- and give feedback.

Instant Coconut Chutney-

Ingredients to make Instant Coconut Chutney-

  • Desiccated Coconut/Freshly grated- 1/4 cup
  • Roasted unsalted peanuts(plain): 3-4 tbsp
  • Salt to taste
  • Tamarind Paste: 1 tsp
  • Water/ coconut water: just for consistency
  • Dahi/Curd: 3-4 tbsp
  • Green Chilies: 1 -2 chopped or to taste
  • Tempering:
  • oil-1 tbsp
  • Mustard Seeds/Sarson: 1 tsp
  • Curry Leaves/Kadi Patta: 4-5
  • Dry red chillies(optional):1-2

How to make Instant Coconut Chutney-

  1. Take all the ingredients and grind them to a fine paste of medium thickness. For tempering: Heat oil in a pan. Add mustard seeds. Let it splutter and add kadi patta, dry red chili and close flame.
  2. Pour this on the coconut paste and mix well. Serve with idli, dosa or any other South Indian snack.

My Tip:

Peanuts instead of chana dal gives the chutney a very nutty punch.

Reviews for Instant Coconut Chutney- (3)

Annu Choudhary2 years ago

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Sheeni Singh2 years ago

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Khusum Thakur Khusum Thakur2 years ago

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