Coconut chutney recipe, hotel style coconut chutney
Coconut chutney recipe – A simple and versatile chutney made with coconut that goes well with idli, dosa and tiffin.
My family just loves coconut chutney. In general, when we go to restaurants and order dosa or idli, we would prefer coconut chutney as an accompaniment.
I have tried several coconut chutneys, but this one has the best taste. It matches the exact taste of the hotel chutney. For certain recipes like semiya upma, masal dosa and even ven pongal, I would want coconut chutney as an accompaniment. My guest simply loves the flavor of my hotel-style coconut chutney.
Try once and you’ll know. Thank you sailuskitchen for sharing this recipe.
Preparation time. 5 minutes
Cooking time. 5 minutes
Recipe category. side dish
Recipe cuisine. south indian
Fresh coconut – 1 Cup (do not scrap the brown part)
Roasted chickpeas, pottukadalai – a handful
Green chillies – 2 to 3
Ginger – 1/2 Inch
Garlic – 1 clove (optional)
Mustard seeds/kadugu – 1/2 teaspoon
Curry leaves – a sprig
Oil – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Grind the fresh coconut, roasted chickpeas, green chillies, ginger, garlic, and salt to a smooth paste. Add very little water and grind it once again. If you want the chutney to be little watery, add more water or else add little water.2. Transfer the chutney to a serving bowl. In a small pan, heat oil. Add mustard seeds and when it splutters, add curry leaves. Add this seasoning to the coconut chutney. Stir well.Now, coconut chutney is ready! Serve with dosa, idly and ven pongal.
- Use only fresh coconut.
- Adding garlic is optional. If you wish, you could also add ginger and also tamarind while grinding. It is only another version.
- You can also add coriander leaves as a garnish for this chutney.