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 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.
Notes
Adjust the number of green chillies as per spice preference.