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September 24, 2018

Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

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Bangalore hotel style chutney

 Bangalore hotel style coconut chutney /Karnataka hotel style chutney is one of the most requested recipes from my readers. In Karnataka, most of the hotels serve this type of coconut chutney for breakfast recipes like idli, vada, dosa, kharabath , shavige bath and even for vegetable palav. It is known as Kayi chutney or tengina kai chutney (coconut chutney) in Kannada. Me being a biggest fan of Karnataka breakfast recipes, love this hotel style chutney and sambar equally. I have tasted this coconut chutney in many restaurants like Adigas, Darshini, SLV, Krishna bhavan, Brahmins coffee bar and in many more small food joints. It a basic, no cook coconut chutney recipe that can be prepared with easily available ingredients.

When my readers asked me to try and share this Karnataka hotel style chutney, I started trying it with various combinations. But I was not satisfied.
Then my School moms group friend Tara shared her coconut chutney recipe along with hotel secrets. She told me to grind the chutney thick and slightly coarse.  I followed her recipe and tips. Viola I made Bangalore hotel style coconut chutney successfully at home👌 !! It tasted very close to it. Raksha liked it very much and gave a big thumbs up👍. Whenever I take a parcel of Mysore masala dosa from hotels for Raksha, I used to watch the kitchen activities. I found coconut chutney is ground thick and then they add water to dilute it before serving. They use thick chutney for parcel and thin watery chutney for serving. So I too followed the same technique and I am quiet happy with the results😊.

Today I have shared the coconut chutney recipe with basic ingredients that is used in most of the hotels here. You can alter it based on your liking. Color of this chutney may vary in hotels based on the quantity of coriander leaves to make it bright green or light in color. In some hotels, they add a pinch of sugar too. You can also serve it thick or thin as shown in the pictures.
For brahmin coffee bar chutney, make the same by skipping garlic. To make chutney like Veena stores, Malleshwaram grind all the ingredients except greens ( coriander leaves,curry leaves), skip turmeric powder and add the greens at the end. Grind it coarse. Add water and dilute it. So please change the grinding method and quantity of ingredients as per the hotel you like. However you make it, this chutney tastes great. Ok, lets see how to make this basic Bangalore hotel style coconut chutney recipe with step by step pictures.

Check out my blog’s most popular hotel style vegetable palav recipe too.
Bangalore hotel style coocnut chutney

Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe

Bangalore Hotel Style Coconut Chutney Recipe - Karnataka Kai chutney for idli, vada, dosa

Cuisine: Karnataka
Category: Chutney Recipes
Serves: Serves 3
Prep time: 5 Minutes
Cook time: 5 Minutes
Total time: 10 Minutes


1 cup - 250ml
  • Grated coconut - 1/2 cup
  • Fried gram dal / Hurikadale / Pottukadalai - 1/4 cup ( you can use 1/2 cup too)
  • Green chilli - 3 nos ( use 5 for spicy taste)
  • Tamarind - Small piece
  • Cumin seeds / Jeera - 1/4 tsp
  • Garlic cloves - 2
  • Curry leaves - 5 leaves
  • Mint leaves - 3 leaves
  • Coriander leaves - a fistful ( 1/4 cup )
  • Turmeric powder – a pinch (to make bright green chutney, optional)
  • Salt - as needed
  • Sugar – a pinch (optional)
  • Water - as needed to grind and mix in chutney
To Temper
  • Cooking oil -1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Red chilli - 1 no (Byadgi chilli)


  1. In a mixie jar, take the grated coconut and other ingredients.
  2. Add the required salt, a pinch of sugar & turmeric powder (optional), little water. 
  3. Grind thick and slightly coarse in texture. You can add the coriander leaves at the end and grind coarsely. 
  4. Remove in a bowl and temper the chutney.
  5. Take the required chutney in a bowl. Add water to dilute it.
  6. Serve with idli, vada, dosa and kharabath  in a round plate like hotels.


  • Take the grated coconut, green chilli, fried gram dal, garlic cloves, tamarind, curry leaves, coriander leaves, mint leaves, a pinch of turmeric powder (for bright green color as shown in the pictures, optional), sugar, salt and little water.

  • Grind everything to a thick, slightly coarse paste. For this, run the mixie for small intervals. Do not grind it continuously. You should be able to see the greens here and there after grinding. Altervatively you can grind all the ingredients except coriander leaves coarsely. Lastly add the green leaves and grind it. You can find specks of greens in the chutney just like hotels.
  • Bangalore hotel style coconut chutney
  • Remove the thick chutney in a big bowl. Temper mustard seeds, red chilli in a small kadai. Add to chutney and mix well.. You can serve it as such for thick chutney. For thin watery chutney, take the required amount of chutney in a bowl. Add 1/4 cup or required water to make it thin as you like. Mix well , add salt if needed and serve with idli vada, dosa and kharabath. Tastes great ! Enjoy ! 
  • PS : Color of the chutney looks white due to bad lighting. Soon I will replace the step by step pictures.
  • Bangalore hotel style coconut chutney


  • For variations you can use equal quantity of coconut and gram dal. 
  • Do not skip garlic. In most of the hotels garlic is used.
  • If you skip garlic, use a small piece of ginger to get Brahmin cafe taste. 
  • A pinch of turmeric powder should be used to get this bright green color.
  • Cumin seeds also give a nice flavor.
  • Adjust the quantity of green leaves as per your taste and color of chutney. In some hotels, they add less to make it white.
  • Do not add more curry leaves and mint leaves. Quantity of coriander should be more.
  • Do not grind too smooth. Taste and flavor varies.
Karnataka hotel style chutney

Try this yummy, Bangalore hotel style coconut chutney. You will love it !

Karnataka hotel coconut chutney

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Unknown said...

Thank You very very much!!!

Unknown said...

We are following you site almost every day and finally got to see this..... We are delighted to see this....:-)

Chitra said...

Thank you so much. Do try this recipe and share your feedback too :)

Unknown said...

Chutney also came perfect!! As I mentioned earlier your website is we always refer for every cuisine.. thanks always..:-)

Chitra said...

Thank you so much for your sweet words :)

Unknown said...

When it comes to Chutney, I only come to this blog. Chitra you are doing good work. Keep it up.

Chitra said...

Thanks a lot :) Keep visiting my blog :)

pminyard said...

Handful of coriander leaves. How much? one bunch, 1/2 bunch....

Chitra said...

1/4 bunch is enough.

Sam said...

Which else dal can we use instead of gram dal ?

Chitra said...

You can use chana dal by roasting in oil. But taste varies.

Unknown said...

I am in Bangalore today and went to Veena stores for breakfast...everything was phenomenal but it was the chutney taste feom my childhood that blew me away...searched for a recipe as soon as I got back and found looks like the real deal....i will try this once I am back home in Singapore....will definitely let you know how it comes out eventually...thanks for this !!

Chitra said...

Thank you so much. Do try it. For Veena stores touch, add coriander leaves at the end and grind coarsely. Hope you will like this recipe 😊.

Veena said...

Hi Chithra, thanks for putting up this fool proof recipe. Tried and enjoyed it a lot. This is one of my son's favourite chutney.

Chitra said...

Happy to know that. Thanks a lot for your feedback.

shiv said...

Can you send me taaza thindi(bengaluru) special green will b watery..hard to find the proportions used it the same receipe ??

Chitra said...

Hi, this tastes similar to it. Do try this once. Add more green chillies if you need a spicy taste.

ಕಾತೀ೯ಕ್ said...

The recipe came out very well. It tasted super