Tamilnadu hotel style coconut chutney (thengai chutney in Tamil) also known as white chutney is a very simple recipe with minimum ingredients. Its the best side dish for idli , dosa, pongal, vada and other South Indian tiffin recipes. After going through so many websites and YouTube videos, I tried this restaurant style coconut chutney recipe at home. As I expected, it looked and tasted very similar to the hotel white chutney. In popular hotels like Saravana bhavan, Adayar Ananda bhavan they serve this kind of coconut chutney. It looks super white in color and slightly loose in consistency. It doesn't taste spicy at all instead it tastes mildly sweet too. Many people says coconut chutney in hotels is prepared using Thengai punnakku (Coconut oil cake/ coconut residue) , Kadalai Punnaku( Groundnut oil cake) and pottukadalai / roasted chana dal as they are low in cost when compared to fresh coconut and yield of the chutney is more. Yes it may be true with small food joints where the chutney looks pale white in color. Some hotels use milk or coconut milk to grind the chutney which helps to bring white color even with the same ingredients. Some people also add a dash of ginger or garlic and small onion for flavor enhancements. However it is prepared, we all love hotel type coconut chutney recipe, isn’t it ?? So today I have shared the basic white colored coconut chutney recipe without roasted chana dal. Lets see how to make it with step by step pictures. Very soon I will share Karnataka hotel style coconut chutney recipe which is completely different from this recipe.
If you are interested, please check my
hotel style Kara chutney recipe / Red chutney too !
Hotel style coconut chutney recipe - Restaurant style thengai chutney
How to make Tamilnadu hotel style coconut chutney recipe
Cuisine: Tamilnadu
Category: Chutney Recipes
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes
1 cup - 250ml
- Freshly grated coconut - 1/2 cup (Do not grate the black part)
- Green chilli - 1 ( Small in size)
- Cashewnuts – 2
- Tamarind – A pinch(optional)
- Salt - as needed
- Water - to grind the chutney
To Temper
- Cooking oil - 1 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/4 tsp
- Curry leaves – Few (optional)
- Red chilli – 1 no (optional)
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HOW TO MAKE HOTEL COCONUT CHUTNEY
- Grate the white part of fresh coconut.
- Take grated coconut, green chilli, cashews, salt and water.
- Grind to a thick, smooth chutney.
- Temper mustard seeds and urad dal in oil.
- Add to coconut chutney. Mix well and serve with idli, dosa.
HOTEL COCONUT CHUTNEY - STEP BY STEP PICTURES
- Grate white part of the coconut. Do not use the brown part.
- In a mixie jar, take the grated coconut, green chilli, pinch of tamarind (optional), cashew nuts, salt. Grind to a coarse paste without water.
- Now add the required water and grind to a thick, smooth chutney. Transfer to a bowl.
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- Heat oil in a small kadai. Temper mustard seeds, urad dal and add to chutney. If you like you can temper red chilli and curry leaves too. Mix well and serve with idli, dosa !
- It stays good for 2 to 3 hours without refrigeration if you do not use your hands while grinding and mixing. It stays good for 2 days under refrigeration.Enjoy !
Note
- For variations you can skip cashewnuts and add 1 tsp of pottukadalai / roasted chana dal.
- You can add 1 garlic clove or 1/4 inch ginger for more flavor.
- In some hotels, coconut chutney is tempered with red chilli and curry leaves. But I din’t use them.
- You can also add a pinch of sugar if you like sweet taste in coconut chutney.
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Try this easy, yummy Tamilnadu hotel style coconut chutney / Thengai chutney for idli, dosa !
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from Chitra's Food Book https://ift.tt/2Q6p5IH
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