2 Minutes Coconut Chutney – Instant Coconut Chutney Recipe made using coconut, water, yogurt (curd), and salt. Optional tadka/tempering on top. Extremely popular and delicious chutney that can be used with snacks like fritters/roasted veggies or simply serve with traditional south Indian food like Idli/dosa/vada.
This 2 Minutes Coconut Chutney or Instant Coconut Chutney is my goto chutney most of the days with roasted veggies and south Indian food.
It has a nice creamy consistency and the best part, you only need 4 basic ingredients to make it. You can make it using dry coconut powder / frozen desiccated coconut or fresh coconut.
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, that 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 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+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 for later use for up to 1-2 weeks. Just thaw a night before in refrigerator and you are good.
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- 1 Cup Coconut*
- 1/4 Cup Plain Yogurt
- 4 Tbsp Water
- Salt - As per taste
- 1 Tsp Ghee - You can use any light oil
- 1 Tsp Mustard Seed
- 1 Tsp Chana Dal (Pigeon Peas) - optional
How to Make 2 Minutes Coconut Chutney:
- Add coconut, water, yogurt, salt In a food processor or hand blender.
- Blend to a smooth paste (You can make it creamy or grainy as per choice).
- Transfer to a bowl.
- In a small pan, heat ghee for 1/2 minute.
- Add mustard seeds, chana dal and saute for 1/2 minute and then turn off the heat.
- Pour the temper over the chutney and serve fresh.
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.
Amount Per Serving: Calories: 210 Total Fat: 15g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 4mg Sodium: 255mg Carbohydrates: 16g Fiber: 3g Sugar: 10g Protein: 4g