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5
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Hotel Style Coconut Chutney Recipe
A delicious and easy South Indian hotel style coconut chutney for tiffins such as Idli, dosa, upma, pongal or vada.
Prep Time
5
minutes
mins
Cook Time
5
minutes
mins
Total Time
10
minutes
mins
Course:
Condiments, Side Dish
Cuisine:
Indian, South Indian
Keyword:
chutney recipes for idli, coconut chutney for dosa
Servings:
4
people
Calories:
135
kcal
Author:
Hari Chandana Ponnaluri
Ingredients
1
cup
Fresh Coconut Pieces
3 to 4
tbsp
Roasted Gram Dal
2 to 3
Green Chillies
1
inch piece
Ginger
1
Garlic Clove
(optional)
¼
tsp
Mustard Seeds
¼
tsp
Urad Dal
1.5
tsp
Oil
1
Dried Red Chilli
Small Piece of Tamarind
Few Curry Leaves
Salt to taste
A pinch of Hing
Instructions
Scrap out the brown layer of the coconut to make white-colored chutney.
Grind the coconut, roasted bengal gram, garlic, ginger, tamarind, green chillies and salt into a coarse paste.
Add little water and grind it until smooth or desired consistency.
Heat oil in a pan for seasoning. Add the mustard seeds and urad dal and let them splutter.
Add the curry leaves, red chilli and hing and saute for a couple of seconds.
Pour this over the prepared chutney and mix until well combined.
Serve this hotel style coconut chutney with idli, dosa, upma and pongal.
Nutrition
Calories:
135
kcal
|
Carbohydrates:
12
g
|
Protein:
3
g
|
Fat:
9
g
|
Saturated Fat:
6
g
|
Sodium:
80
mg
|
Potassium:
71
mg
|
Fiber:
5
g
|
Sugar:
2
g
|
Vitamin C:
4
mg
|
Calcium:
24
mg
|
Iron:
1
mg