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
Servings: 4 people
- 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