Hotel Style Coconut Chutney Recipe

There are many versions to make this chutney. I have made my own version. Cashew nut plays an important role in this chutney. It makes the chutney more creamy, thick and tasty. It tastes great with dosa, idli, dhokla, chapati, sabudana vada, vada pav Or any cutlet / patties.

Prep time     1 minute

Cook time      2 Minute

 INGREDIENTS:

Fresh Coconut           1 cup

Chutney Dal               2 Tablespoons

Cashew nuts              7 nos.      

Green Chillies            3 nos.

Chopped Coriander     ¼ cup

Grated Ginger            1 Teaspoon

Sugar                         ½ Teaspoon

Water                         1 Tablespoon

Lemon                         ½

Salt                             To Taste

Tempering

Coconut Oil                 1 Teaspoon

Mustard Seeds            1 Teaspoon

Urdh Dal                     1 Teaspoon

Curry Leaves                Few

Method:

• Take a pan, dry roast the Chutney dal for a minute.
• Now add a grated coconut and sauté for a minute on low heat. Please don’t burn the coconut just fry them on low heat until it’s warm. Then switch off the gas.
• Combine the roasted coconut mixture into the Blender/Mixie
• Add a grated ginger, coriander leaves, Chillies, Sugar, Salt and Lemon Juice.
• Ground until all blends well add about a tbsp of water
• Heat the coconut oil in  pan, tempering all ingredients and add to the Chutney.

Notes:

• ·       Please don't add water while grinding add only if required.
• ·       Tempering is optional.
• ·       If you want your Chutney to be white color, You can omit the coriander Leaves in the Chutney.