Learn how to make Karnataka Hotel Style Coconut Chutney recipe with detailed step by step pictures. Bangalore Hotel Style Coconut Chutney recipe, Darshini Style Coconut Chutney recipe, Karnataka Style Green Coconut Chutney recipe – best accompaniment to hot idli/dosa and other breakfast recipes!
In a blender add ½ cup grated coconut (¼ cup chopped coconut), 1.5 tablespoon fried gram, 1.5 tablespoon roasted peanuts, 2-3 garlic cloves, 2 green chillies, ¼ cup fresh coriander leaves, ¼ cup fresh mint leaves, small marble sized ball of tamarind, salt as needed.
Blend for 1-2 mins in small intervals until everything looks coarsely ground.
Add about ¼ cup of water and continue to blend in small intervals.
The chutney should be smooth and finely ground, so adjust the amount of water and blending time accordingly. Remove onto a bowl.
Meanwhile heat a small pan with 1 teaspoon oil. Add ½ teaspoon mustard seeds, 1 dried red chilli cut into 2-3 pieces. As mustard seeds splutter, add fresh curry leaves and remove from heat. Add it on top of the chutney. Mix well.
Serve immediately with hot idli, dosa, upma or pongal. I served it with Sabakki Idli.
Adjust the number of green chillies depending on the spice preference.
I roast my peanuts in microwave at highest power in intervals of 30secs until they are roasted for about 2-3 mins in total. It is optional to remove the skin, I always leave the skin on.
For the creaminess of the chutney, it is required to use both fried gram and peanuts – don’t skip either one for best results.
Adjust the consistency of the chutney by adding more or less water as needed.
Karnataka Hotel Style Coconut Chutney | Darshini Style Coconut Chutney
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.