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5 from 1 vote

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 Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Condiments, Side Dish
Cuisine: Indian, South Indian
Keyword: chutney recipes for idli, coconut chutney for dosa
Servings: 4 people
Calories: 135kcal


  • 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)
  • 1/4 tsp Mustard Seeds
  • 1/4 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


  • 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.


Calories: 135kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 6g | Sodium: 80mg | Potassium: 71mg | Fiber: 5g | Sugar: 2g | Vitamin C: 4mg | Calcium: 24mg | Iron: 1mg