Hotel Style Coconut Chutney Recipe with step by step instructions! I have always been in love with thick white coconut chutney served in hotel and udipi restaurant. It tastes great with dosa, idli, dhokla, chapati, sabudana vada, vada pav Or any cutlet / patties. This hotel style coconut chutney just kind of melts in the mouth. I had clubbed this chutney with makai patties which is gonna be my next post.
Interesting fact about this recipe is it’s so easy to make and with basic ingredient found in your kitchen. In-fact I just kept tasting, enjoying and finished half of the chutney. Quite upset on myself as why I never tried making this home earlier ???
There are many version to make this chutney. I have made my own version. Bengal gram (chana dal) plays an important role in this chutney. It makes the chutney more creamy, thick and tasty. This chutney has no tempering as it doesn’t require one. In addition to chana dal I have added urad dal which added more taste and flavor to the chutney.
Let’s make step by step Hotel Style Coconut Chutney Recipe:
1. Take a pan roast the chana and urad dal for 2 mins Or until they are roasted and leaves aroma.
2. Add oil and put the curry leaves. Saute for a minute.
3. Now add the grated coconut and saute for a minute on low heat. Please don’t burn the coconut just fry them on low heat until it’s warm. Then switch off the gas.
4. Combine the roasted coconut mixture into the grinder. Also add garlic cloves, chilies, sugar and salt. Ground until all blends well add about a tbsp of water if the mixture is too dry. But avoid adding too much water else the consistency of the chutney would be too thin otherwise.
5. Serve the chutney with dosa, idli, vadas, patties, rotis etc with anything you want.
You could check some more chutney recipes on my blog like tomato-onion chutney, coconut peanut chutney, red coconut chutney, green chutney, chat chutney, dry peanut powder chutney, sesame chutney and bombay duck chutney.
Hotel Style Coconut Chutney Recipe and printable version follows:
- 1 cup fresh grated coconut
- 2 tbsp bengal gram (chana dal)
- 1 tbsp split gram (urad dal)
- 12-14 curry leaves
- 1 tbsp coconut oil
- 6-7 garlic cloves
- 1 green chili Or as spice required
- 1 t/s sugar
- salt as per taste
- Take a pan roast the chana and urad dal for 2 mins Or until they are roasted and leaves aroma.
- Add oil and put the curry leaves. Saute for a minute.
- Now add the grated coconut and saute for a minute on low heat. Please don't burn the coconut just fry them on low heat until it's warm. Then switch off the gas.
- Combine the roasted coconut mixture into the grinder. Also add garlic cloves, chilies, sugar and salt. Ground until all blends well add about a tbsp of water if the mixture is too dry. But avoid adding too much water else the consistency of the chutney would be too thin otherwise.
- Serve with dosa, idli, vadas, patties, rotis etc with anything you want.
2. You could use chilies as required.
3. Also you could add some coriander leaves to the chutney. This would impart a green color to the chutney.
4. Adding garlic is optional.
5. Instead of warming coconut you could add directly to the grinder and make the chutney. But roasting of dals are important.
Tempering is optional.
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