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4.82
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Hotel Style Coconut Chutney
Quick to prepare hotel style coconut chutney recipe that goes extremely well with idli, dosa, uttapam and medu vada.
Prep Time
10
minutes
mins
Total Time
10
minutes
mins
Course:
Side Dish
Cuisine:
South Indian
Diet:
Gluten Free, Vegan
Difficulty Level:
Easy
Servings:
3
Calories:
128
kcal
Author:
Dassana Amit
Ingredients
½
cup
grated fresh or frozen coconut
¼
cup
roasted chana dal
(roasted bengal gram)
½
inch
ginger
- chopped
1 to 2
green chilies
- chopped
15 to 20
curry leaves
2
teaspoon
oil
(coconut oil or sunflower oil)
salt
as required
¼
cup
water
or add as required
Instructions
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.
Nutrition
Calories:
128
kcal
|
Carbohydrates:
13
g
|
Protein:
3
g
|
Fat:
8
g
|
Saturated Fat:
4
g
|
Sodium:
441
mg
|
Potassium:
47
mg
|
Fiber:
6
g
|
Sugar:
2
g
|
Vitamin A:
189
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B3 (Niacin):
58
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
102
mg
|
Vitamin E:
1
mg
|
Calcium:
47
mg
|
Vitamin B9 (Folate):
591
µg
|
Iron:
1
mg
|
Magnesium:
4
mg
|
Phosphorus:
15
mg
|
Zinc:
1
mg