I could very easily say that this Coconut chutney is a staple side dish served with south Indian breakfasts in many households. I have been making this chutney over the years but have always felt that it never tasted like it does in hotels.
It was during one of my recent visits to my hubby’s home town that I got answer for this long search. During a function in one of my hubby’s friends’s house we were served hot medhu vadas with this chutney which tasted like the hotel chutney. I asked his friend’s wife if they had ordered from a hotel and she replied that they had not and that they were all made in home. I asked her the recipe and she was delighted to give it. Here is the chutney which has the secret ingredient to make it taste like the hotel chutney.
Hotel Coconut Chutney
You’ll Need:
Freshly grated coconut – 1 cup
Fried gram dal (Pottukadalai) – ¼ cup
Ginger – ½ inch piece
Garlic – 2 cloves
Green chillies – 5 to 7
Salt – to taste
For Tempering:
Mustard seeds – ½ tsp
Oil – ½ tsp
curry leaves – 1 sprig
curry leaves – 1 sprig
Method:
Grind all the ingredients in a mixer or food processor to a thick paste using little water to the usual chutney consistency. Transfer to a serving bowl. Heat oil in a kadai and add mustard seeds and curry leaves. Once it splutters pour the tempering over the chutney.
Serve with hot idlis, dosas, Venn pongal, Vadai etc., It tastes too good with medhu vadai.
Note: The coconut has to be fresh to get the perfect taste. Do not add more garlic as the flavor of the chutney will change drastically. Do not sauté the garlic in oil and use it raw for the perfect taste. Add or subtract green chillies as per your spice requirement.
Enjoy!!!
Serve with hot idlis, dosas, Venn pongal, Vadai etc., It tastes too good with medhu vadai.
Note: The coconut has to be fresh to get the perfect taste. Do not add more garlic as the flavor of the chutney will change drastically. Do not sauté the garlic in oil and use it raw for the perfect taste. Add or subtract green chillies as per your spice requirement.
Enjoy!!!
Hey, I maker this chutney at least twice a week to go with Dosas and Idlis 🙂 But I add a small amount of tamarind too to give it a hint of sweet/sourness. Sometimes I also use channa dal and urad dal along with the mustard seeds for tempering to give the chutney an extra crunch.
Lovely Radhika..this is great cobi for dosas…
FunWidFud
Thanks for following and appreciating my blog 🙂 U have nice collection of recipes !! Happy to follow u 🙂 this chutney looks perfect and delicious !!!
Loved d addition of garlic..looks really yumm
Wow.. chutney looks really good and perfect.. thanks for visiting my blog 🙂
Indian Cuisine
Hi radhi, hotel chutney looks yummy with those soft idlies. I add 1 small onion along with this. Try , this also gives a restaurant style 🙂
o my it looks hotel served, the addition of garlic is new to me- nice recipe !!
Delicious coconut chutney.
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Nice recipe… Now I know how to make the chutney the way they make it in restaurant.
I love garlic in coconut chutney very much, always add it in my chutney,goes well with idly indeed!
hmmmmm …I make it this way except for the garlic…Looks Great…
Following U
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we are a big fan of coconut chutney and i thanks for the recipe of the typical hotel chutney. i have never tried adding both and ginger and garlic in the same time
i love this chutney, nice recipe radhika…
Hi Radhika…first time at Tickling Palette …liked you recipes .
this chutny has been a favorite and now i know the exact measurements 🙂
this is great combo for idlys n dosas..Loved the addition of garlic..looks yumm.
CHUTNEY LOOKS GOOD
Too good. Successful in my first attempt. Thank u Radhika. Will try the garlic tomato someday.