Learn how to make Bangalore Hotel Style Coconut Chutney with this simple recipe with step-wise pictures. Karnataka Green Coconut Chutney recipe is best served with idli and dose.
Most of you know how much I love chutneys and chutney powders and side dishes for breakfast, given the number of times I share my breakfast plate on my Instagram. More than the idli or dosa (which is regular every single day) I look forward and get excited about the side dishes. On most days, we make a quick coconut chutney or roasted peanut chutney but we also make tiffin sambar and mint-coriander chutney on every other day. Weekends are reserved for my leisure breakfasts and that’s also when I try new side dishes. Since a few years, we stopped eating out except for one or two times every six months and eating breakfast out is very rare. But in all such occasions, one of the most favorite things is the soft idli with that special Bangalore Hotel Style Coconut Chutney.
While Green chutney is pretty common at our home, we don’t make this way of Bangalore Hotel Style Coconut Chutney. And for that matter, no two hotels in Bangalore prepare/serve their chutneys the same way. Some are bright green in color, with a runny consistency. Some so thick with speckles of mint and coriander. And there are also versions of coconut chutney that looks very plain but is oh-so-spicy! This Karnataka style coconut chutney is very specific to what I love at MTR and especially the one served with their Rava Idli. When I made my MTR Style Rava Idli, I also made the chutney which made it a delicious combo. With very few subtle differences, this chutney turns out delicious and stands out from Tamilnadu style of Coconut Chutney.
How to make Bangalore Hotel Style Coconut Chutney | Green Coconut Chutney
📖 Recipe
Bangalore Hotel Style Coconut Chutney | Green Coconut Chutney
Equipment
- Blender
- Small Fry Pan
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Chutney Ingredients -
- ½ cup Chopped/Grated Coconut
- ¼ cup Roasted Gram/Chana Dal
- 1-2 Green Chillies adjust per spice preference
- ⅓ cup Fresh Coriander Leaves
- ¼ cup Fresh Mint Leaves
- 1 inch Ginger Piece
- ½ teaspoon Tamarind Paste
- Salt as needed
- Water as needed
Tempering Ingredients –
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- ½ teaspoon Cumin Seeds
- Generous Pinch of Asafoetida
- Fresh Curry Leaves
Instructions
- In a blender add roasted gram, coconut, green chillies, chopped ginger, tamarind paste and salt as needed.
- Grind with little water until it is smooth.
- Now add fresh coriander and mint leaves. Pulse a few times, the leaves should be coarsely ground. Remove onto a bowl.
- Make a tempering of mustard seeds, cumin seeds in hot oil. As they splutter, add asafoetida and fresh curry leaves.
- Add it to the chutney. Serve as a side with rava idli, regular idli and dosa.
Nutrition
Detailed step-wise picture recipe of making Bangalore Hotel Style Coconut Chutney | Green Coconut Chutney
In a blender add roasted gram, coconut, green chillies, chopped ginger, tamarind paste and salt as needed.
Grind with little water until it is smooth.
Now add fresh coriander and mint leaves. Pulse a few times, the leaves should be coarsely ground. Remove onto a bowl.
Make a tempering of mustard seeds, cumin seeds in hot oil. As they splutter, add asafoetida and fresh curry leaves.
Add it to the chutney. Serve as a side with rava idli, regular idli and dosa.
Recipe Notes
- Adjust the number of green chillies as per spice preference.
- This chutney does not store well as we add ginger. So it is recommended to consume it fresh.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
[…] includes traditional South Indian fare, chutneys are a must. While it is easy to make a simple Coconut Chutney, I so love Roasted Peanut Chutney. Amma always makes her special spicy Onion Chutney on Saturdays. […]