Ultra Fastgrind Chutney feature
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This coconut chutney is ground using the Ultra Fastgrind’s dedicated chutney/masala feature — a good side for idli, dosa, or vada.
This post gives detailed instructions on how to operate the Ultra Fastgrind’s chutney/masala feature. Chutneys are a great side dish in Indian cuisine — a must with almost every savory breakfast in South India. Chutney in Western cuisine is a different concept altogether, sharing little beyond the name. Traditionally, chutneys are ground with wet grinders or blenders using fresh ingredients, seasoned and eaten fresh.
Table of Contents
Chutney, Indian Style
Chutneys are a great side dish in Indian cuisine — a must with almost every savory breakfast dish in South India. The concept is quite different from Western-style chutney, sharing little more than the name. Traditionally, chutneys here are ground fresh with wet grinders or blenders, seasoned, and eaten right away.
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- Ultra Fastgrind Wet Grinder 2L
- Ultra Micro Wet Grinder 1.75L
- Ultra Wetgrinder Perfect+ with Timer 2L
- Ultra Dura+ 1.25L
- Ultra Grind+ Gold 2L
- Elgi Ultra Perfect S 2L Wet Grinder
- Elgi Ultra Micro Wet Grinder (110V, for US customers) — the only real difference between the two is the dimensions.
How to Use the Chutney/Masala Feature?
Ingredients List
- 1 cup channa dhal
- 1 cup grated coconut
- 2 green chilies, 1 stick ginger
- 1½ tsp salt
- Urad dhal, mustard seeds for seasoning
- Curry leaves, coriander leaves
Cooking Instructions
Assemble the Grinder:
Assemble all the parts except the lid. Set the timer for 10 to 15 minutes and add a little water, then press the Chutney/Masala feature knob.
Add the Ingredients:
After it’s run for 2 cycles, quickly add all the ingredients at once, along with a little more water, then close the lid.
Push the Ingredients In:
At the start of grinding, the contents tend to spread out, so you’ll need to manually push them toward the stones at least once. To do this, press the power knob to pause, open the lid, and use the spatula provided to push everything back toward the stones.
Resume:
Close the lid and press the Chutney/Masala knob again — the grinder picks up right where it left off, and switches off on its own with a beep once the program is complete.
Transfer:
Remove the fasteners and stones to transfer the chutney to another bowl — tilting the bowl on the wedge provided makes this easier than lifting the whole thing.
Make the Seasoning:
Heat a small pan, add the urad dhal, and fry until lightly browned. Add the mustard seeds once the dhal has browned — the dhal takes longer to cook than the mustard seeds do to splutter.
Finish:
Remove from the heat and add the fresh curry leaves, then garnish with freshly cut coriander leaves.
Serving Suggestions
This chutney pairs perfectly with other Ultra Fastgrind recipes on the blog. Try it:
With idli: the classic pairing, also made with this grinder.
With medu vada: another Ultra Fastgrind recipe worth trying.
With dosa: a natural match for a crisp savory pancake.
Advantages of the Chutney/Masala Feature
Better texture, unaltered structure: unlike a conventional blender, the Ultra Fastgrind’s stones don’t cut into the food, so the molecular structure stays unchanged — this makes a real difference to taste and texture.
Faster grinding: the stones grind in both directions, cutting down grinding time.
Know the batch size: the one downside is that it’s built for grinding larger quantities, which may be more than a smaller household actually needs.
Store the extra: leftover chutney keeps well in a glass jar and can be used again a few days later, with the taste staying much the same as day one.
Read the Full Wet Grinder Review
For more detail on this particular model, including full specifications, an earlier review of the Ultra Fastgrind wet grinder covers it in depth. Seeing how well the grinder performed on this chutney is part of what prompted a full video demo, shared on the blog’s YouTube channel.
Watch the Video
Recipe Card
Coconut Chutney (Ultra Fastgrind)
- Total Time: 12
- Yield: 4 servings 1x
- Diet: Vegan
Description
A classic South Indian coconut chutney, ground using the Ultra Fastgrind’s chutney/masala feature — a good side for idli, dosa, or vada.
Ingredients
- 1 cup channa dhal
- 1 cup grated fresh coconut (frozen works, though fresh is better)
- 2 fresh green chilies
- 1 stick ginger, about 2cm
- 1½ teaspoons salt, plus water as needed
- FOR THE SEASONING
- 1 teaspoon split urad dhal
- 1 teaspoon black mustard seeds
- 1 teaspoon sunflower or coconut oil
- A pinch of asafoetida
- A few fresh curry leaves and fresh coriander leaves
Instructions
-
Assemble the Grinder:
Assemble all the parts except the lid. Set the timer for 10 to 15 minutes and add a little water, then press the Chutney/Masala feature knob.
-
Add the Ingredients:
After it’s run for 2 cycles, quickly add all the ingredients at once, along with a little more water, then close the lid.
-
Push the Ingredients In:
At the start of grinding, the contents tend to spread out, so you’ll need to manually push them toward the stones at least once. To do this, press the power knob to pause, open the lid, and use the spatula provided to push everything back toward the stones.
-
Resume:
Close the lid and press the Chutney/Masala knob again — the grinder picks up right where it left off, and switches off on its own with a beep once the program is complete.
-
Transfer:
Remove the fasteners and stones to transfer the chutney to another bowl — tilting the bowl on the wedge provided makes this easier than lifting the whole thing.
-
Make the Seasoning:
Heat a small pan, add the urad dhal, and fry until lightly browned. Add the mustard seeds once the dhal has browned — the dhal takes longer to cook than the mustard seeds do to splutter.
-
Finish:
Remove from the heat and add the fresh curry leaves, then garnish with freshly cut coriander leaves.
Notes
Frozen grated coconut works in a pinch, though fresh coconut gives a better result. Leftover chutney keeps well in a glass jar in the fridge for a few days, with the taste staying pretty much unchanged.
- Prep Time: 10
- Cook Time: 2
- Category: Side Dishes
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 50
- Fat: 3
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