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 brahmins coffee bar chutney, make the same by skipping garlic adding ginger. 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 and video.
Check out my blog’s most popular Karnataka hotel style vegetable palav recipe too.
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:
3
Prep time:
5 Minutes
Cook time:
5 Minutes
Total time:
10 Minutes
INGREDIENTS
1 cup - 250ml
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HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE
- In a mixie jar, take the grated coconut and other ingredients.
- Add the required salt, a pinch of sugar & turmeric powder (optional), little water.
- Grind thick and slightly coarse in texture. You can add the coriander leaves at the end and grind coarsely.
- Remove in a bowl and temper the chutney.
- Take the required chutney in a bowl. Add water to dilute it.
- Serve with idli, vada, dosa and kharabath in a round plate like hotels.
BANGALORE HOTEL CHUTNEY RECIPE - STEP BY STEP PICTURES
- 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.
- 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.
Note
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Try this yummy, Bangalore hotel style coconut chutney. You will love it !
18 comments :
Thank You very very much!!!
We are following you site almost every day and finally got to see this..... We are delighted to see this....:-)
Thank you so much. Do try this recipe and share your feedback too :)
Chutney also came perfect!! As I mentioned earlier your website is we always refer for every cuisine.. thanks always..:-)
Thank you so much for your sweet words :)
When it comes to Chutney, I only come to this blog. Chitra you are doing good work. Keep it up.
Thanks a lot :) Keep visiting my blog :)
Handful of coriander leaves. How much? one bunch, 1/2 bunch....
1/4 bunch is enough.
Which else dal can we use instead of gram dal ?
You can use chana dal by roasting in oil. But taste varies.
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 this....it 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 !!
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 😊.
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.
Happy to know that. Thanks a lot for your feedback.
Can you send me taaza thindi(bengaluru) special green chutney...it will b watery..hard to find the proportions used ...is it the same receipe ??
Hi, this tastes similar to it. Do try this once. Add more green chillies if you need a spicy taste.
The recipe came out very well. It tasted super
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