Hotel style coconut chutney recipe, Hotel style white coconut chutney recipe

Hotel style coconut chutney recipe best side dish for idli,dosa,pongal,vada etc.I have seen hotel chutneys with a nice white color and the taste is also different.Especially the chutney served in Hotel Annapoorna here in Coimbatore, I have tried quite a few times to get that same taste but could only go near to it though not the exact taste and that is the reason why I delayed this post.I kept trying with different possible combinations, but still I am waiting to get the exact taste may be someday

Over the years I have tasted white coconut chutney in many hotels but still the one in Annapoorna definitely stands unique tastewise,texturewise and colorwise.I could give 100% to taste and texture for my chutney but then for the taste I can give only 90% but am sure to nail it soon.If I do, will surely update here .

Hotel style coconut chutney recipe

Hotel style coconut chutney recipe tips to make white coconut chutney as served in hotels.

• 1 cup grated coconut
• 1 no green chilli
• 4 nos whole cashews
• salt to taste

To temper:

• 1.5 tsp oil
• 1/2 tsp mustard seeds
• 1/4 tsp split urad dal
• 1 no red chilli
• few nos curry leaves

1. To a mixer jar add grated coconut,green chilli,cashews and required salt.Add required water.Grind to a slightly coarse paste.

2. Transfer to a bowl.Heat a tadka pan with oil – add mustard seeds let it splutter.Add urad dal.

3. Fry till golden brown.Add red chilli and curry leaves, give a quick saute.

4. Transfer the tadka to the chutney.Mix well.Adjust salt if needed.

5. Serve with hot idli,dosa or kozhakattai etc.

• While grating make sure to grate only the white part.Use fresh a bit tender coconut for best taste.
• You can temper the items in ghee too for a rich flavour.
• I add just 1 chilli, if you add more the flavour and color will change.
• Actually you can skip red chilli for tempering too.

 

How to make hotel style coconut chutney recipe:

1. 1. To a mixer jar add grated coconut,green chilli,cashews and required salt.Add required water.Grind to a slightly coarse paste.
      
   2. Transfer to a bowl.Heat a tadka pan with oil – add mustard seeds let it splutter.Add urad dal.
      
   3. Fry till golden brown.Add red chilli and curry leaves, give a quick saute.
      
   4. Transfer the tadka to the chutney.Mix well.Adjust salt if needed.
      

Serve with hot idli,dosa or kozhakattai etc.

You can serve coconut chutney with idli,dosa,pongal and kozhakattai etc.

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