Instant Chutney Mix - a blend made with dry roasted coconut, dal & spices, when mixed with water instantly turns into coconut chutney.
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Breakfast
Cuisine: Indian
Keyword: chutney, instant chutney, podi
Servings: 4
Author: Mullai Madavan
Ingredients
To saute & grind
1/2cupFresh Grated Coconut
1/4cupRoasted gram
7longDry Red Chillies
4clovesGarlic
1/2tspCumin seeds
1/2tspSalt
1/2tspOil
To temper
1tspOil
1/2tspMustard seeds
5leavesCurry leaves
To make chutney
1/4cupWater
Instructions
Heat oil in a pan.
Saute dry red chillies and garlic for few minutes or until the chillies crisp up. (low flame)
Add fresh grated coconut and saute along until it turns lightly golden.
Switch off the flame, add roasted gram and cumin seeds.
Transfer immediately to a plate and cool completely.
Grind to coarse texture using a mixer. (Do not grind too long, just pulse a couple of times)
Temper oil with mustard and curry leaves.
Add this tempering to the dry chutney powder and mix.
Let it cool a bit and then store in an air tight box .
To make chutney, just add water the chutney powder and mix well. Add less water for a thick consistency or add more for a light thin consistency.
Serve with idli, dosa or upma!
Notes
Fresh grated coconut - stays good at room temperature for 2 weeks, taste and texture matches to regular coconut chutney. Storing in refrigerator extends life to a month.Desiccated coconut - stays good at room temperature for 2 months, taste slightly differs. Refrigeration keeps it good for 6 months.When making chutney from refrigerated chutney powder, use warm water to mix.