Chennai Hotel Style Coconut Chutney
Aahhaaa.. is there anything better than hotel chutney! Such a simple and polite accompaniment with idli/dosai. Eventhough sambar is the hero.. it is so very incomplete without a coconut chutney.
Recipe for Idli Recipe for Hotel sambar.
When I go to hotel, I like to mix chutney in sambar and eat it off with spoon like a special dish. 😀.
At homes we already use few ingredients to make coconut chuntey. But, in hotels they use very few ingredients to make this chutney.
The colour and texture of the chutney in hotels in totally different from the home made ones because, at home we add fried gram, ginger etc. But in hotel they do not add these.
The key factor for the white colour of hotel chutney is the way they grate the coconut. They grate the coconut with coconut scraper so that the brown part behind the coconut in the shell is avoided. They then use this grated coconut without the dark brown part at the back for grinding chutney. This yields whitest chutney.
In hotel they use just the white part of coconut and green chillies. that's all. Finally temper them with coconut oil.
And this awesome coconut chutney goes all the way with idli, dosai, vadai, bajji, paniyaaram, bonda, and what else..
Recipes for other chutneys - Chutney/Side dish
Let us go to the hotel chutney recipe.
- coconut grated without the brown part at the back - 1 cup
- green chilli - 2
- salt as per taste
- water to grind the chutney
- Tempering: coconut oil, curry leaf, mustard, urad dhal and asafoetida.
- Patiently scrape out the coconut from its shell without the brown part and take 1 cup (pressed) of it in a mixer jar.
- Add the green chilli and salt and grind it.
- Transfer this to a serving bowl and do the tempering with the ingredients mentioned for tempering.
There you go... you have the world's best and easiest coconut chutney to be served with your favourite south Indian dish. Make this for idli /dosai for morning breakfast or for evening snack along with bajji/bonda.
Happy cooking !!