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Bangalore Hotel Style Coconut Chutney


  • Author: Foodiblog.com
  • Prep Time: 5
  • Cook Time: 5
  • Total Time: 10
  • Yield: 4 servings 1x

Description

Delicious green coconut chutney prepared with Mint leaves, Coriander leaves and Fresh Coconut to serve with Idli, Dosa and Vada.

Scale

Ingredients

For Grinding

  • 1/2 cup Fried Gram Dal
  • 1/2 cup Grated coconut
  • 4 pods Garlic
  • 1/4 tsp cumin seeds
  • small piece tamarind
  • 3 piece Green Chilli
  • 1/4 cup Mint Leaves
  • 3/4 cup Coriander Leaves
  • 810 Curry leaves
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Sugar
  • Salt as per taste
  • 2 cups water
For Tempering :
  • 1 tsp oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 pinch Asafoetida
  • 1 piece Dry Red Chilli
  • 45 Curry leaves

Instructions

  1. In a mixie jar, take all the ingredients except water.
  2. Add the required salt, a pich of sugar & turmeric powder.
  3. Grind thick and slightly coarse in texture.
  4. Remove in a bowl and add water to dilute it.
  5. Temper the chutney, serve with idli or dosa.

Notes

  • Though skipping garlic is not advised as this will bring in the authentic Bangalore Hotel style recipe. But skipping this will make you a Jain version of chutney.
  • Adjust the green leaves as per your taste and colour of chutney. Do not add more curry leaves or Mint leaves, quantity of Coriander leaves should be more for this chutney. 
  • Avoid Grinding chutney too much. This chutney should have coarse consistency for nutty flavor.
  • Category: Chutney
  • Method: Blender Recipe
  • Cuisine: Indian

Nutrition

  • Serving Size: 1
  • Calories: 99
  • Sugar: 3.85
  • Sodium: 643
  • Fat: 4.11
  • Saturated Fat: 0.96
  • Carbohydrates: 8.84
  • Fiber: 1.7
  • Protein: 7.58
  • Cholesterol: 0.08

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