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.
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.