Instant Coconut Chutney

 
 

The perfect coconut chutney to accompany your South Indian dishes.

Makes: 1 big bowl

INGREDIENTS

To Make Chutney

  • 60g dry coconut powder

  • 40g roasted dalia

  • 2 dried red chili

  • 1/2 tsp salt

  • 1 1/2 tbs fresh lemon juice

  • 2 tbsp thick yoghurt (fresh)

  • 10 sweet neem leaves (curry patta)

  • 75ml water

For tempering

  • 1 tsp oil

  • 1 dried red chili

  • 3-4 pieces of dalia

  • 3 neem leaves (curry patta)

  • 1/4 tsp mustard seeds

  • Pinch of red chili powder

  • 2 tbsp water

Method

  1. Add all the ingredients for the chutney in a blender and grind until a thick chutney is made.

  2. Heat oil in a small pan and add mustard seeds, chili neem leaves and dalia. Sauté for 1 minute till the mustard seeds crackle and then add a pinch of red chili powder and take off heat. Add 2 tbsp of water and pour in the chutney.

  3. Mix well and serve this instant chutney with upma, dosa, oats upma, idli etc…

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