White Coconut Chutney Recipe - How to Make Hotel Style Coconut Chutney
Coconut chutneys are one of my favourite recipes to experiment with. Since we make dosa batter at home regularly, it's important to have a good collection of chutney recipes to keep things interesting. When I posted my plain dosa recipe, a lot of you asked for the recipe of the white chutney in the picture. I am glad I took two shots of the chutney too while clicking the dosas, I can now share the chutney recipe too.
Amma made this chutney very quickly by throwing things together for breakfast. Kerala chutney recipes usually doesn't use roasted gram (pottukadalai) but that day she had made this chutney Tamilnadu hotel style with some gram added too. Many of you called it a pretty chutney and I do agree! So here's me sharing how she prepared this white coconut chutney, hotel style.
I have compiled a list of easy chutney recipes under 30 minutes for your viewing and cooking pleasure so check it out, won't you? :) This white chutney can now also be added to that list.
Cooking time: 2 minutes
Makes 1.5 cups chutney
Serves 6
Recipe source: Amma
INGREDIENTS:
1/2 cup of grated coconut (fresh or frozen)
1/4 cup of roasted gram dal (pottukadalai, porikadala)
1 green chilli
2 dry red chillies
A small piece of ginger
2 tsp of oil
1/4 tsp of black mustard seeds
2 shallots, sliced thin
10-12 curry leaves
INSTRUCTIONS:
1. Grind the coconut, roasted gram, green chilli, ginger, and some salt with about 1/2 - 3/4 cup water until very smooth. You can thin out the chutney as much as you want or keep it on the thicker side, up to you.
2. Heat the oil in a small pan and add the mustard seeds. When they pop, add the shallots, curry leaves, and red chillies torn into smaller pieces. Saute until the shallots turn golden brown.
3. Switch off flame and add the ground chutney to this. Mix well until heated through.
4. Transfer to a bowl and serve immediately. Leftover chutney can be refrigerated but consume within a day.
This hotel-style white chutney tastes great with dosa, idli, pongal, medu vada, bajji, etc.
For white chutney recipe in Tamil, Telugu, Marathi, Hindi, Urdu, etc, please use the Google Translate button in the sidebar.
Amma made this chutney very quickly by throwing things together for breakfast. Kerala chutney recipes usually doesn't use roasted gram (pottukadalai) but that day she had made this chutney Tamilnadu hotel style with some gram added too. Many of you called it a pretty chutney and I do agree! So here's me sharing how she prepared this white coconut chutney, hotel style.
I have compiled a list of easy chutney recipes under 30 minutes for your viewing and cooking pleasure so check it out, won't you? :) This white chutney can now also be added to that list.
WHITE COCONUT CHUTNEY HOTEL STYLE RECIPE
Preparation time: 5 minutesCooking time: 2 minutes
Makes 1.5 cups chutney
Serves 6
Recipe source: Amma
INGREDIENTS:
1/2 cup of grated coconut (fresh or frozen)
1/4 cup of roasted gram dal (pottukadalai, porikadala)
1 green chilli
2 dry red chillies
A small piece of ginger
2 tsp of oil
1/4 tsp of black mustard seeds
2 shallots, sliced thin
10-12 curry leaves
INSTRUCTIONS:
1. Grind the coconut, roasted gram, green chilli, ginger, and some salt with about 1/2 - 3/4 cup water until very smooth. You can thin out the chutney as much as you want or keep it on the thicker side, up to you.
2. Heat the oil in a small pan and add the mustard seeds. When they pop, add the shallots, curry leaves, and red chillies torn into smaller pieces. Saute until the shallots turn golden brown.
3. Switch off flame and add the ground chutney to this. Mix well until heated through.
4. Transfer to a bowl and serve immediately. Leftover chutney can be refrigerated but consume within a day.
This hotel-style white chutney tastes great with dosa, idli, pongal, medu vada, bajji, etc.
For white chutney recipe in Tamil, Telugu, Marathi, Hindi, Urdu, etc, please use the Google Translate button in the sidebar.
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