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coconut chutney recipe (hotel style), easy & quick idli dosa chutney recipe

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hotel style coconut chutney recipe
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coconut chutney recipe for dosa with step by step photos – this is my quick hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada. this chutney also goes well with upma.

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.

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 to be served with dosa or idli or vadas.

hotel style coconut chutney recipe

the coconut 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.

if you are looking for more chutney recipes then do check:

  1. pudina chutney
  2. coriander chutney
  3. tomato chutney
  4. peanut chutney
  5. sweet tamarind chutney
  6. onion tomato chutney recipe

coconut chutney recipe  for idli dosa below:

4.5 from 18 votes
hotel style coconut chutney recipe
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coconut chutney recipe | quick idli dosa chutney recipe
prep time
10 mins
total time
10 mins
 

quick to prepare hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada.

course: side dish
cuisine: south indian
servings: 1 medium bowl
author: dassana amit
ingredients (1 cup = 250 ml)
  • ½ cup grated fresh or frozen coconut
  • ¼ cup roasted chana dal (roasted bengal gram)
  • ½ inch ginger, chopped (adrak)
  • 1 green chili, chopped (hari mirch)
  • 15 to 20 curry leaves (kadi patta)
  • 2 teaspoon oil (coconut oil or sunflower oil)
  • salt as required
how to make recipe
  1. wash and rinse the curry leaves. dry them on a kitchen towel.
  2. heat oil in a small pan. add the curry leaves and fry till they become crisp.
  3. let the curry leaves-oil mixture become warm.
  4. add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small blender.
  5. add some water, about 1/2 to 3/4 cup (depends on what consistency of chutney you want) and blend to a smooth chutney.
  6. check the salt and add more if required.
  7. serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam.


steps to make coconut chutney recipe for dosa:

1: first heat 2 tsp oil (sunflower or coconut oil). then add 15-20 curry leaves. fry them till they become crisp and this takes just about 1 or 2 minutes.

coconut chutney recipe

2: put all the ingredients (½ cup grated fresh or frozen coconut, ¼ cup roasted chana dal, ½ inch chopped ginger, 1 chopped green chili and salt as required) along with the curry leaves and the oil in a chutney grinder or small blender. i always use my magic bullet for making chutneys.

coconut chutney recipe

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

hotel style coconut chutney recipe

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

easy hotel style coconut chutney, coconut chutney recipe




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{ 102 Responses }

  1. Thanks Dassana, I made this on Pongal with two minor variations (increased the quantity of roasted Chana dal to 0.75 and added a light tempering of mustard seeds and Urad dal) and my husband loved it. This was my first attempt at making coconut chutney and I look forward to trying the other chutney recipes.

    Thanks so much, your blog has always been my go-to for diverse, tasty recipes.
    Heartfelt wishes!
    Z

  2. Hi dassana,
    We tried this one today and it was very delicious. As compared to eating coconut giri as it is, I found chutney more digestive and lighter. Probably because of ginger, curry leaves etc. It is a quick-to-make yet yummy accompaniment to perk up an otherwise simple meal.

    • thanks ruchi. ginger, curry leaves do help in digestion. i always find coconut chutneys lighter as compared to veggie based chutneys – the only few exceptions being onion chutney, coriander/mint chutney and tomato chutney. agree, even a simple meal gets perked up with a coconut chutney or for that matter any delicious chutney.

  3. Yummy!! I tried this recipe of ur it turned out good ND tasty… Thnx for ur guidance it taste totally as hotel chutney… But my chutney turned lil green in color?? What might be the reason..

  4. Hi

    I have natural Chana dal (like I use for dosa) – how can I roast it at home ?

    Thanks

    • noam, you can saute the natural chana dal in a bit of oil, till it becomes golden and then add to the coconut and then grind. roasted chana dal is commercially made and it is roasted on hot sand. so kind of difficult to make roasted chana dal at home.

      • Hi

        The prob is that I don’t have many Indian product where I leave so I have only natural chana dal. In that case should I use the steps u mentioned above ?

        • okay. using this recipe, you can do this way. first heat 2 to 3 teaspoon oil in a small frying pan. once the oil becomes hot (medium hot), lower the flame and add 2 tablespoons natural chana dal. stirring often, roast them in oil, till they begin to turn golden and aromatic. keep stirring them for even cooking. once they become golden, then add curry leaves. stir well and switch off the flame. keep the pan down. let this mixture become warm. then add it with the other ingredients in a grinder jar. add some water and grind till smooth. if you do not have curry leaves, then skip it.

  5. Hi dassana
    Just wanted to know can we use desiccated coconut instead of fresh coconut?? Also we use sattu(grinded roasted Chana dal) frequently at home..can we use it here?

  6. Although posting in another post. Wanted to thank you for eggless pressure cooker cake. It was simply simply great….

    • i have mentioned adding roasted chana dal in step 2 of the step by step pics. roasted chana dal is roasted and husked bengal gram. in the recipe card, i have mentioned add all ingredients – which means that chana dal is also added along with coconut, ginger, green chili etc.

  9. I spent more than 10 years in India, mostly in Tamilnad, and learned to LOVE Indian food!!! And I really appreciate your recipes!!
    One question – is there any suitable substitute for curry leaves? I know they have a distinct flavor, and there is no substitute, but they are not available in stores here. What to do ??

    • thank you edward. there is no substitute for curry leaves. what i used to do when i would not get curry leaves, is that i would buy them whenever available in huge stock. then rinse, wipe and sun dry them and store in an air tight box. then i would use these sun dried curry leaves. another option is to use curry leaves powder. heat some oil. saute the curry leaves till crisp. once cooled grind them to a fine powder. bottle it and store in a dry place. or you can even sun dry and then powder it. the last option is to get some curry leaves seeds. plant them in a pot and they grow very well. you can keep them in semi shade too.

  10. It’s always a pleasure to read your recipes,always explained beautifully.Thank you so much.

  13. Hello! Great content. I’m curious why is this called Hotel Chutney? Is it commonly served in hotels?

  15. Your recipes are very easy to understand and follow along with. Photos are excellent too!

  17. Thank u so much its really difficult for v north Indians to get the same taste as cooked by south Indians for d dishes bt v learn it here ..

  21. Hello Dassana,

    I’d really like to know how you roast the channa dal. Somehow when I try to roast it and then blend it with the other ingredients the chutney turns out not to be really smooth. Do you have any trick?

    • the roasted chana dal that i use is the store brought one. i think, they soak, drain and then dry roast the chana dal in a pan or kadai. sometimes i saute the chana dal in a bit of oil till they become golden and crunchy and then grind them. roasted chana dal is easily available here in india and i think you should be able to get it in some indian grocery store where you live. you can also soak the dal for a few hours or for 30 minutes in hot water. drain and then saute them in little oil and then grind them.

  24. Hey dassana…quick and easy recipes..loved them…I’m quite interested in cooking and trying new stuff..I was just wondering how can I become a member of your recipe team??..since I don’t have any such contacts in such recipe blogs could you help me with it??…I would love to be a part of it.

  28. This is the best site i have ever visited for vegetarian Indian food. I tried the tawa paneer recipe today and it is fabulous. I am eager to try more of your recipes and I am sure they will all be great. One can see you have put alot of effort into this blog and congratulations for simple clear instructions, step by step procedure and photos including handy tips.
    best wishes
    Sangeeta

  29. I tried coconut chutney and I must say its awesome!!!! Luvddd the taste…. Dint add roasted chana daal tho….

  30. Hi.. Ur recipes r awesome.. Especially eggless cakes n puddings.. Thoroughly enjoying cooking with ur recipes.

  31. No words to tell this site, really amazing, easy to learn, yesterday i made pav bhaji taste was superb my family liked very much, now i will cake hotel chuteny,etc……plz go rock.this site

  36. Hi Dassana Madam. . first time I tried online recipe from ur recipe list that is rava dosa .. its yummyyyy I just loved it .. and today breakfast lunch n now even dinner also Ravadosa only

  37. Hi,
    Can you please tell me how to prepare dosa batter using magic bullet.
    I tried to make it but ailed to obtain smooth batter.Thanks in advance

  39. Hi dassana,

    First time I made idli my home. My parents really liked it and it was delicious. Thanks to you because I got the steps of making it from your site. Now I will try making Dossa and I will share with you soon!

    Thanks a lot for your practical ideas!

    Sonia from Chandigarh (India)

  40. I made the coconut chutney today alongwith poha dosa from your recipe. Both have come out almost exactly the way your pictures show and delicious to taste. This is the dirst time i made dosa batter at home and i had leftover poha, so I thought why not try it. It was so simple and so delicious,

    Thank you so much

  41. Hi Dassana your recipes looked easy n appetising. Thank u for sharing. I m looking for different variety of chutneys. God bless.

  42. 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!

  43. 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!

  45. 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.

  46. Hi

    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

    • 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.

  48. 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.

  51. 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?

    • 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.