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: Vindhya Desai
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
- In a mixer jar, add the coconut, add ginger, green chillies, curry leaves
- Add chopped coriander leaves, hing and salt to taste
- Add fried gram
- Add 1-2 tbsp water and start to grind the chutney
- 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
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
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
Add chopped coriander leaves, hing and salt to taste
Add fried gram
Add 1-2 tbsp water and start to grind the chutney
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
