Learn how to make Hotel Style Coconut Chutney recipe with step by step pictures. This simple coconut chutney recipe goes well with any South Indian breakfast.

In my last recipe of Rava Semiya Idli, a quick breakfast or dinner option for those days when we are pressed for time. There are a number of chutney recipes on my blog and I always look for new ways to make chutneys to keep things exciting. I have a few coconut chutney recipes but this Hotel Style Coconut Chutney is special.

Coconut Chutney for Idli Dosa

What is so special about Hotel Style Coconut Chutney? Coconut chutney being such a basic recipe, every household will have their own version. The ingredients are almost the same but the proportions and the way it is ground makes a difference. Compared to the classic coconut chutney, hotel style coconut chutney is whiter in color and texture-wise it is not so smoothly ground. Growing up we used to call it White Coconut Chutney.

In this recipe, there is just a very little fried gram and the base of the chutney is fresh grated coconut. The number of green chillies can be adjusted depending on the spice preference but again to keep the chutney whiter, only 1-2 green chillies are added. The texture of the chutney is also coarse as just grated coconut is ground with rest of the ingredients.

Important Notes to Make Perfect Coconut Chutney Hotel Style

This is a really simple recipe that’s beginner-friendly and below are some of the notes to keep in mind while making it.

Use fresh ingredients, especially fresh coconut. This recipe will not taste good with desiccated coconut or dry coconut.
If you have grated coconut stored in fridge or frozen coconut, let it come to room temperature.
Don’t grind the chutney too smooth, as the coconut may start to release oil/fat.

Storing & Serving Suggestions

This Hotel Style Coconut Chutney is best served immediately and fresh when it is the best. If there is any left-over chutney, store it in an airtight container in fridge but not for more than a day. Bring it to room temperature or add a little bit of hot water before serving.

Check out other interesting chutney recipes

Chana Dal Chutney
Bangalore Hotel Style Coconut Chutney
Raw Onion Chutney
Peanut Mint Chutney
Pottukadalai Chutney
Kadamba Chutney

Hotel Style Coconut Chutney Recipe with Step by Step Pictures

In a blender add ½ cup fresh coconut chopped, 1 teaspoon fried gram, small marble sized ball of tamarind, 1-2 green chillies (adjust per spice preference), salt as needed.

Blend in small pulses until the coconut is ground coarsely.

Add water little by little and grind the chutney into a coarse paste. Don’t add a lot of water as the chutney should be thicker. Remove onto a bowl.

Meanwhile heat 1 teaspoon oil in a small fry pan. Add mustard seeds and as they splutter, add few fresh curry leaves. Remove from heat. Add the tempering to the coconut chutney.

Serve immediately with hot idli, dosa or any other South Indian breakfast.

Recipe Notes

Adjust the number of green chillies as per spice preference.

Recipe Card

📖 Recipe

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 🙂