Hotel Style Coconut Chutney | White Coconut Chutney
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.
Equipment
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
Main Ingredients
- ½ cup Fresh Coconut Chopped
- 1 teaspoon Fried Gram/Roasted Chana Dal
- Small Marble Sized Ball of Tamarind
- 1-2 Green Chillies
- Salt as needed
- Water as needed
Tempering Ingredients
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- Few Fresh Curry Leaves
Instructions
- 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.
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