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

quick to prepare hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada.
4.57 from 16 votes

hotel style 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.

hotel style coconut chutney recipe

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 desiccated 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. onion tomato chutney

hotel style coconut chutney

Author:Dassana Amit
Prep Time:10 minutes
Total Time:10 minutes
Course:side dish
Cuisine:south indian
Servings (change the number to scale):1 medium bowl
4.57 from 16 votes
coconut chutney recipe, quick idli dosa chutney recipe
quick to prepare hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada.

INGREDIENTS FOR hotel style coconut chutney

(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 hotel style coconut chutney

  • wash and rinse the curry leaves. dry them on a kitchen towel.
  • heat oil in a small pan. add the curry leaves and fry till they become crisp.
  • let the curry leaves-oil mixture become warm.
  • add the rest of the ingredients along with the curry leaves and oil in a chutney grinder or small blender.
  • add some water, about 1/2 to 3/4 cup (depends on what consistency of chutney you want) and blend to a smooth chutney.
  • check the salt and add more if required.
  • serve the hotel style coconut chutney with idli, dosa, medu vada or uttapam.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

how to make hotel style coconut chutney recipe

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



Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Leave a Comment

Your email address will not be published. We moderate comments and it takes 24 to 48 hours for the comments to appear. We thank you for your understanding and patience. If you have made the recipe, then you can also give a star rating.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

105 comments/reviews

  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!

  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..

    • 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.

  4. 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?

  5. 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.

  6. 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.

  7. 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 ..

  8. 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.