hotel style coconut chutney – quick coconut chutney recipe

by dassana amit updated August 5, 2013

hotel style coconut chutney recipe - quick hotel style coconut chutney

this is my quick  hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapammasala paniyaram and medu vada. this chutney also goes well with upma. this is also a request post.

i shall be posting some more coconut chutney recipes with different variations. e.g. in this coconut chutney recipe tempering method is used. coconut is one ingredient that is always there in my kitchen, be it fresh coconut or dessicated coconut.

what contributes majorly to the earthy taste of this hotel style coconut chutney is roasted bengal gram or chana dal.

hotel style coconut chutney

here there is no tempering but there is some before work which does not take much time. that is of frying the curry leaves.…  and they get fried quickly releasing their aromatic flavors in the oil. thats what you need to do and then grind everything….. and lo the chutney is ready.

the chutney can be made with frozen or fresh coconut. to avoid grating coconut in the last minute, i usually grate the whole coconut and then freeze it. when i want, i just take some of the frozen coconut and my job is easy whether it is making chutneys, sambar or vegetable stir fries.

steps to make quick hotel style coconut chutney:

1: first heat oil and then add the curry leaves. fry them till they become crisp and this takes just about 1 or 2 minutes.

2: put all the ingredients along with the curry leaves and the oil in a chutney grinder or small blender. i always use my magic bullet for making chutneys.

3: add some water and grind to a smooth chutney.

4: serve the coconut chutney with dosa or idli or medu vada.  consume when fresh. at the most you can freeze the chutney and use for a couple of days. in cold temperatures the chutney will stay longer than in warmer or hotter temperatures.

easy hotel style coconut chutney

if you are looking for more chutney recipes then do check mint chutney, coriander chutney, mango chutney, green chutney and peanut chutney.

hotel style coconut chutney recipe details below:

4.0 from 1 reviews

hotel style coconut chutney
Prep time
Total time
a quick coconut chutney hotel style.
Recipe type: side dish
Cuisine: south indian
Serves: 1 medium bowl
  • ½ cup grated fresh or frozen coconut
  • ¼ cup roasted chana dal/bengal gram
  • ½ inch ginger, chopped
  • 1 green chili, chopped
  • 15-20 curry leaves
  • 2 tsp oil (sunflower or coconut oil)
  • salt as required
  1. wash and rinse the curry leaves.
  2. dry them on a kitchen towel.
  3. heat oil in a small pan.
  4. add the curry leaves and fry till they become crisp.
  5. let the curry leaves-oil mixture become warm.
  6. add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small blender.
  7. add some water, about ½ to ¾ cup (depends on what consistency of chutney you want) and blend to a smooth chutney.
  8. check the salt and add more if required.
  9. serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam.
Nutrition Information
Serving size: 3-4

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{ 19 comments… read them below or add one }

sonia February 22, 2014 1

Dear Dassana

I just love the way you have explained the process of making coconut chutney. I love south Indian food. The best thing about it they cook by all their hearts. I have never tried making idlis and chutney because I dont know how to make it. whenever somebody explained me how to make it, I always get confused. But after reading your recipe, I have got an idea how to make it. I will try. Thanks dear for your explanation!


dassana amit February 25, 2014 2

welcome sonia


Soma Murthy January 7, 2014 3

I am making Masala dosa tonight. I wanted to make this type of chutney. The previous time I tried it was a disaster. This time, I was lucky to find this recipe and followed it meticulously. It was a great success! Thank you, thank you, thank you!


dassana amit January 7, 2014 4

thanks soma for this positive feedback.


Ramya December 20, 2013 5

Easy to follow with such great pics! I also use a small amount of tamarind purée.


amina khatoon September 2, 2013 6

thanks, i’v already tried few of your recipes like dhokla, idli, and chutney. they are really good and i think u made them easier. once again thank you very much for making cooking so easy.


dassana September 2, 2013 7

thanks amina for the positive feedback.


padmavathy February 21, 2013 8


very Nice :)

just wanted to know how to freeze coconut..will it not spoil…how many days i can store freezed coconut…
thanks in advance


dassana February 21, 2013 9

hi padmavathy, i always grate the coconut and store them in an air tight box in the freezer. the coconut does not get spoiled. mine usually gets over in 10-12 days since i use coconut often. i keep everything in one box since i use coconut pretty often. if you want to use for a month or two, then store in small sized boxes. as you have to thaw the coconut before you use them. if they are in one box, it affects its shelf life. i just quickly scrape the coconut i want with a sharp spoon on a plate/bowl and keep the box quickly in the fridge.


madhavi February 20, 2013 10

OMG! you have an incredible space. 1st time here. Happy to find u through nag’s space.


Nisa Homey February 18, 2013 11

Dassana, love the click with the coconut shell. I make this when I am short of coconut scrapings, we call this channa pottukadala or porikadala in Malayalam.


dassana February 19, 2013 12

thanks nisa for the malayalam name of the coconut chutney.


sangeeta February 18, 2013 13

Yum. I love this chutney, a large bowl of it with just one idli sometimes :-)
I add garlic too sometimes.


Raks February 18, 2013 14

Loved the click a lot, gorgeous as usual! Loved the new look of your blog as well. Very professional and neat :)


dassana February 18, 2013 15

thanks raks.


Ashwini February 18, 2013 16

Hi Dassana,one clarification…as per the recipe we can either use fried gram or roasted urad dal isn’t it?If it is urad dal do we need to dry roast it or in oil?


dassana February 18, 2013 17

hi ashwini. there is no urad dal used in this recipe. its chana dal (bengal gram) which we get roasted in the market. if you are using raw chana dal, then you will have to roast them till they get browned, but don’t over brown.


dassana February 18, 2013 18

i got why you thought it is urad dal. in error i had written black gram… so have corrected it.


nags February 18, 2013 19

i haven’t tried this chutney without tempering. seems so much easier.