Hotel style Coconut Chutney

Each region in South India has their own way of making coconut chutney with slightly different ingredients, I’m sharing here Bangalore side hotel style Coconut Chutney.

Coconut is the star of this Chutney, so always use fresh coconut or frozen one.

Which you can easily try for idli, Pongal, dosa, vada or Uthappam. This Chutney can’t be stored more then 4hrs because we use more Dalia dal (putani, hurigadale)

Ingredients

  1. One cup fresh coconut grated
  2. Dalia dal 3/4 cup
  3. Tamarind one inch
  4. Green chillies 5 to 6
  5. One garlic pod
  6. Coriander leaves 1tsp
  7. Salt to taste
  8. Water 1 and half cup

Ingredients for seasoning

  1. Two tsp of oil
  2. Half tsp mustered seeds
  3. Three to four curry leaves
  4. Pinch of hing

Method

Into the mixer grinder add fresh coconut, Dalia dal, tamarind, garlic pod, green chillies , coriander and salt grind into smooth paste by adding water , you can adjust the consistency according to your taste like thin or thick.

Once grinded transfer into bowl and for season take small pan add oil, once heated add mustered seeds when crackles add hing curry leaves and fry for 30sec then pour on to the Chutney.

Mix well then enjoy.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s