Coriander chutney premix | Green chutney premix

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Instant chutney powder

Many times, for weekday Tiffin side dishes, we need some quick options. If you make and keep chutney powder, you can prepare flavorful chutney in a minute. green chutney Premix powder stays good for one month at room temperature.

SOUTH INDIAN CHUTNEY VARIETY

kothamalli Thengai chutney is a popular condiment in South Indian cuisine used as a side dish or accompaniment for various dishes such as dosa, idli, vada, and more. It is popularly known as nariyal chutney in Hindi

CHOSE RIGHT COCONUT

I used unsweetened preservative-free dry coconut. if you are using fresh or frozen coconut dry roast till the moisture evaporates; cool then grind

FROZEN COCONUT - TIPS TO REMEMBER

If you are using frozen coconut, always thaw them first. You can thaw them at room temperature or in a microwave oven. Dry roast till moisture evaporates; cool then grind

AVOID ADDING EXCESS WATER

Always add a little water while mixing. Excess water at the beginning might affect the chutney consistency. add little by little, mix getti chutney then add water to your preference. 

Coriander Coconut garlic chutney 

If you prepare this podi, you can take it during flight travel. It also works best for quick Airbnb cooking. best bachelor-friendly recipe

coriander and curry leaves - tips to note

Always make sure coriander and curry leaves are without any moisture. I generally wash and dry then store. Check  Coriander leaves storage and curry leaves storage

TAMARIND - TIPS TO NOTE

always deseed and remove the fiber. Make sure the tamarind pieces are in smaller sizes. A big piece won't cook through. Roast in low flame. Perfectly roasted tamarind helps for a longer shelf life.  

SHELF LIFE OF green chutney PODI

Cool the podi completely then store it in an airtight container.  You can store the premix at room temperature or in the fridge. Podi stays good for a month at room temperature. Always use a dry and clean spoon for a longer shelf life

WILL THE PODI TASTE SPICY?

 I used less green chilli. Adjust the chillies according to your spice. 

PULSE AND GRIND THE PODI

I would recommend pulsing the podi a few times for the perfect grainy texture. Mix well after each pulse. after the podi turns to a coarse texture grind it to your desired texture.

Coconut-based recipes in TMF

chutney varieties 

PODI RECIPE COLLECTION 

Ingredients

Premix:

1 cup pottukadalai (roasted gram)

1/2 cup coriander leaves

1/4 cup dry coconut

Curry leaves

1 teaspoon salt

2 green chilies

Tamarind

3 whole garlic cloves

Turmeric powder (a pinch)

To Temper:

1 tablespoon peanut oil

1 teaspoon mustard seeds

1 tablespoon urad dal

3 red chilies

Curry leaves

Asafoetida (a pinch)

Ginger powder

Chutney:

Premix

Water

How to make coriander chutney premix with step-by-step pictures 

• Add the ingredients under “Premix” and grind into a slightly coarse powder

• Transfer the premix to a container and cool
• Temper the mustard seeds, urad dal, red chilies, curry leaves, and asafoetida in peanut oil, then transfer the tempered mixture to the container with the premix

Chutney 

• Required chutney powder, add a little hot water; mix well and prepare a thick chutney

• let it rest for 2 minutes, then serve

corinader chutney premix

kothamalli chutney

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Ingredients

Premix:

• 1 cup pottukadalai roasted gram
• 1/2 cup coriander leaves
• 1/4 cup dry coconut
• Curry leaves
• 1 teaspoon salt
• 2 green chilies
• Tamarind
• 3 whole garlic cloves
• Turmeric powder a pinch

To Temper:

• 1 tablespoon peanut oil
• 1 teaspoon mustard seeds
• 1 tablespoon urad dal
• 3 red chilies
• Curry leaves
• Asafoetida a pinch
• Ginger powder

Chutney:

• Premix
• Water

Instructions

• Add the ingredients under “Premix” and grind into a slightly coarse powder
• Transfer the premix to a container and cool
• Temper the mustard seeds, urad dal, red chilies, curry leaves, and asafoetida in peanut oil, then transfer the tempered mixture to the container with the premix
• Chutney
• Required chutney powder, add a little hot water; mix well and prepare a thick chutney
• let it rest for 2 minutes, then serve

Video

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Notes

You can also dry roast the coconut until the moisture evaporates; cool it, then grind

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Note

You can also dry roast the coconut until the moisture evaporates; cool it, then grind