Coconut Chutney | Hotel style green coconut chutney | Kaayi Chutney

Super-easy, hotel style green coconut chutney
06/08/2016 5:08:58 PM vindhyadesai

Coconut chutney, a no-brainer side dish to accompany dosas and idlis. Making it hotel style at home is easy and simple, it’s just throwing together all ingredients in a mixer jar and grind till almost smooth. Just add the correct amount ingredients to suit your taste. In the no mixie or processor days, people used to grind chutneys in a big stone mortar by hand. I have eaten such chutneys and their taste is quite different probably because it is ground slowly which releases more flavours from the chillies and other herbs.

Coconut Chutney | Hotel style green coconut chutney | Kaayi Chutney
 
Prep time
Cook time
Total time
 
Super-easy, hotel style green coconut chutney
Author:
Recipe type: Side
Cuisine: Indian
Serves: 1 small bowl
Ingredients
  • ½ Cup packed grated fresh coconut
  • ¼ Cup fried gram/huri gadale/kadale pappu/chutney kadale
  • 2 green chillies chopped
  • 1" ginger chopped
  • 6-7 torn curry leaves
  • 2-3 sprigs of coriander
  • 1 small piece or a pinch of powdered hing/asafoetida
  • Salt to taste
  • Water to grind
  • For tadka:
  • 1 Tsp oil
  • ½ Tsp mustard seeds
  • 1 broken dry red chilli
  • Few curry leaves
Method
  1. In a mixer jar, add the coconut, add ginger, green chillies, curry leaves
  2. Add chopped coriander leaves, hing and salt to taste
  3. Add fried gram
  4. Add 1-2 tbsp water and start to grind the chutney
  5. Add more water as and when needed to get a smooth chutney. Make tadka with oil, mustard, broken red chilli and curry leaves. Pour over chutney
  6. Serve as an accompaniment with dosas, idlis
Notes
Add more green chillies if you like for more heat

Fried gram makes a smooth chutney, it gives body to the chutney

Omit hing if you want the chutney to be gluten-free

Refrigerate the leftover chutney. Coconut tends to spoil especially in hot weather

 Stepwise:

In a mixer jar, add the coconut, add ginger, green chillies, curry leaves
IMG_7532IMG_7535
Add chopped coriander leaves, hing and salt to taste
IMG_7536
Add fried gram
IMG_7537
Add 1-2 tbsp water and start to grind the chutney
IMG_7538
Add more water as and when needed to get a smooth chutney. Make tadka with oil, mustard, broken red chilli and curry leaves. Pour over chutney. Serve as an accompaniment with dosas, idlis
DSC_0149_00148 DSC_0169_00168DSC_0150_00149

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: