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south indian hotel style coconut chutney recipe

Hotel style Coconut Chutney Recipe

Santosh Allada
Hotel style Coconut Chutney Recipe is one of the simplest and the quickest chutneys anyone can make in a short period of time. It is made by grinding coconut raw with other ingredients and later tempered to enhance the flavors further.
Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Course Breakfast, Chutney
Cuisine Andhra, South Indian
Servings 3 people

Ingredients
  

  • 1 cup Fresh Coconut grated or thinly sliced
  • 1/4 cup Fried gram dalia/putnalu
  • 1 inch Ginger
  • 3-5 numbers Green chilies adjust as per your taste
  • 1/4 tsp Cumin
  • marble size Tamarind
  • Salt to taste

Tempering

  • 1/2 tbsp Oil
  • 1/2-1 tsp Mustard seeds
  • 1/2 tsp Urad dal
  • 2-3 numbers Dry red chilies
  • 1 sprig Curry leaves

Instructions
 

To prepare the Coconut Chutney

  • In a blender jar, add coconut (grated or thinly sliced), roasted gram, green chilies, cumin, ginger, tamarind, and salt.
  • Grind to a smooth paste as far as possible by adding water gradually.
  • Add coriander leaves. Grind it into a smooth chutney or use pulse mode for bits of coriander leaves in the chutney. Transfer it to a bowl.

Tempering/Tadka

  • Heat oil in a small pan. Once the oil heats up, add mustard and urad dal. Fry until the seeds splutter and the dal picks up golden color.
  • Add curry leaves and dried red chili, and fry for another few seconds until the leaves turn crisp. Immediately, pour the tempering over the white chutney.
  • Hotel style Coconut Chutney is ready. Serve with your favorite breakfast item.

Notes

Use fresh coconut.
To soften tamarind, soak it in hot water for 10 minutes before use.
Tempering is optional but it will further enhance the flavor of the chutney.