Karnataka Hotel Coconut Chutney Recipe - Bangalore Hotel Style Chutney Recipe

 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 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

Chitra Ganapathy

INGREDIENTS

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)

HOW TO MAKE BANGALORE HOTEL STYLE CHUTNEY RECIPE

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.

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

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.

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

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Saravana bhavan Hotel Style Coconut Chutney For Idli, dosa

Hotel style coconut chutney (thengai chutney in Tamil) popularly known as white chutney is a very simple chutney recipe with minimum ingredients. In Tamil nadu, it is served as side dish for idli, dosa, pongal, vada and other South Indian tiffin recipes. After going through so many websites and YouTube videos, I tried this restaurant style coconut chutney recipe at home. As I expected, it looked and tasted very similar to the hotel white chutney. 

In popular hotels like Saravana bhavan, Adayar Ananda bhavan they serve this kind of coconut chutney. It looks super white in color and slightly loose in consistency. It doesn't taste spicy at all instead it tastes mildly sweet too. Many people says coconut chutney in hotels is prepared using Thengai punnakku (Coconut oil cake/ coconut residue) , Kadalai Punnaku( Groundnut oil cake) and pottukadalai / roasted chana dal as they are low in cost when compared to fresh coconut and yield of the chutney is more. Yes it may be true with small food joints where the chutney looks pale white in color. 

Some hotels use milk or coconut milk to grind the chutney which helps to bring white color even with the same ingredients. Some people also add a dash of ginger or garlic and small onion for flavor enhancements. However it is prepared, we all love hotel type coconut chutney recipe, isn’t it ??  So today I have shared the basic white colored coconut chutney recipe without roasted chana dal.  

Lets see how to make it with step by step pictures. I have also shared few tips at the end of this post to make white colored coconut chutney. Very soon I will share Karnataka hotel style coconut chutney recipe which is completely different from this recipe.

If you are interested, please check my hotel style Kara chutney recipe / Red chutney too !

Hotel style coconut chutney recipe - Restaurant style thengai chutney

How to make Tamilnadu hotel style coconut chutney recipe

Cuisine: Tamilnadu

Category: Chutney Recipes

Serves: Serves 2

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 240ml Freshly grated coconut - 1/2 cup (Do not use the brown part) Green chilli - 1 ( Small in size) Cashewnuts – 2 Tamarind – A pinch (optional) Salt - as needed Water - to grind the chutney To Temper Cooking oil - 1 tsp Mustard seeds - 1/4 tsp Urad dal - 1/4 tsp Curry leaves – Few (optional) Red chilli – 1 no (optional)

HOW TO MAKE HOTEL COCONUT CHUTNEY 

1. Grate the white part of fresh coconut.
2. Take grated coconut, green chilli, cashews, salt and water.
3. Grind to a thick, smooth chutney.
4. Temper mustard seeds and urad dal in oil.
5. Add to coconut chutney. Mix well and serve with idli, dosa.

HOTEL COCONUT CHUTNEY - STEP BY STEP PICTURES

• Grate white part of the coconut. Do not use the brown part.


• In a mixie jar, take the grated coconut, green chilli, pinch of tamarind (optional), cashew nuts, salt. Grind to a coarse paste without water.


• Now add the required water and grind to a thick, smooth chutney. Transfer to a bowl.
• Heat oil in a small kadai. Temper mustard seeds, urad dal and add to chutney. If you like you can temper red chilli and curry leaves too. Mix well and serve with idli, dosa !
• It stays good for 2 to 3 hours without refrigeration if you do not use your hands while grinding and mixing. It stays good for 2 days under refrigeration.Enjoy ! 

Note

For variations you can skip cashewnuts and add 1 tsp of pottukadalai / roasted chana dal. You can add 1 garlic clove or 1/4 inch ginger for more flavor. In some hotels, coconut chutney is tempered with red chilli and curry leaves. But I din’t use them. You can also add a pinch of sugar if you like sweet taste in coconut chutney. TIPS TO MAKE WHITE COLORED COCONUT CHUTNEY  DO’s: 1. Always use freshly grated coconut.. Do not grate the brown part. More coconut less pottukadalai/Fried gram  is also a must for white chutneys. 2. Add less water for getti (thick )chutney, add the quantity necessary to run your mixie. 3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well. 4. Use small green chillies and always use less green chilies for white color chutney and increase the spiciness by tempering with more red chilies. This answers the question "Why my chutney looks green"? Don’ts: 1. Ready made flakes or desiccated flakes or frozen grated coconut will work but don't except taste and color. Mostly pale white color with oily look. 2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell. 3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse. 4.In cold places , coconut leaves oil while grinding chutneys. To avoid this , use hot water or warm water for grinding chutneys. It comes out white & smooth without leaving oil.

Try this easy, yummy Tamilnadu hotel style coconut chutney / Thengai chutney for idli, dosa !

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Coconut Chutney With Onion –Thengai Vengaya Chutney Recipe For Idli

This is my mom’s style basic coconut chutney recipe without pottukadalai (fried gram dal) tempered with small onion. Even though my amma makes different types of coconut chutney, this is my father’s most favorite version. So my mom prepares it almost everyday till now for breakfast. 

Before marriage, myself and my younger sister Radha used to scold her for repeating the same chutney everyday. So my mom used to make 2 different chutney recipes for breakfast. This thengai chutney for my dad and some onion or tomato chutney for us. 

Now after so many years of marriage, I started liking my mom’s coconut chutney with onion. The flavor of tempered small onions tastes awesome with hot idli. Its an ideal side dish for idli more than dosa. I guess this version of coconut chutney recipe may be new to many of you. Friends, do try it and let me know your feedback. Lets see how to make coconut chutney with small onion for idli.

Do check out my coconut chutney with red chilli and garlic for dosa !

Coconut chutney with onion for idli

Coconut chutney recipe tempered with onion - Yummy side dish for idli

Cuisine: Tamil nadu

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Grated coconut - 1 cup Green chilli - 5 nos Tamarind - Small berry size Salt - as needed Water -To grind To Temper Cooking oil - 1 tbsp Mustard seeds - 1/2 tsp Urad dal - 1/ 2 tsp Small onions - 10 nos OR Big onion - 1 no Curry leaves - Few

HOW TO MAKE COCONUT CHUTNEY WITH ONION

1. Grind coconut, green chilli, tamarind, salt with water.
2. Heat oil and temper mustard, urad dal & curry leaves.
3. Add the chutney to the kadai with little water. Boil for few minutes.
4. Serve with hot idli !

METHOD - STEP BY STEP PICTURES

• In a mixie jar, take the grated coconut, green chilli, tamarind and salt. Add required water and grind to smooth paste. Set aside. Peel and chop onions roughly.
  
• In a kadai, heat oil and temper mustard seeds, urad dal, curry leaves. Saute the chopped onion till transparent. Add the chutney. Wash the mixie jar with little water and add to the chutney. 
• TIP : Suppose If you have made the chutney watery, add 1 tbsp of idli dosa batter to the chutney while boiling with onions. Chutney will thicken soon.
  
• Mix well and boil for a minute. Serve with hot idli drizzled with sesame oil/gingely oil. Enjoy !

Note

Adjust the number of chillies as per your taste. If you skip tamarind, chutney tastes very spicy. So tamarind is a must if you add 5 chillies. No need to use pottukadalai / fried gram dal.

Try this yummy coconut chutney with onion. You will love it !

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Peanut chutney Without Onion, Garlic–No Onion No Garlic Groundnut Chutney

Recent days I have been trying different type of peanut chutney recipes (Groundnut chutney / Verkadalai chutney in Tamil) in my kitchen. Peanut chutney recipe without onion, garlic and coconut is one among them. This no onion no garlic groundnut chutney tasted yummy with hot idli and dosa. Raksha & Sendhil loved it a lot. The combination of roasted urad dal, chana dal and peanuts worked great for this recipe. I have tried this twice in the last week with some variations by replacing green chillies with red chillies. It tasted good in either ways. But my personal choice is red chillies. You can use any based on your liking. Friends, do try this easy, yummy , no onion no garlic peanut chutney recipe for idli, dosa. You will love it.

Do check out my Easy peanut chutney (Road side hotel style), Peanut tomato chutney, Peanut onion chutney, Peanut chutney with red chillies.

Peanut chutney without onion and garlic

No onion No Garlic Peanut Chutney Recipe For Idli, Dosa

Cuisine: Andhra

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 5 Minutes

Total time: 10 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Roasted Peanuts – 1/2 cup Chana dal – 1 tbsp White Urad dal – 1 tbsp Red chilli or Green chilli – 4 to 5 nos  ( I used red chilli) Cumin seeds – 1/2 tsp Curry leaves – 5 leaves Cooking oil - 1 tbsp Tamarind - Small piece To Temper Cooking oil - 1 tsp Mustard seeds - 1/4 tsp Urad dal - 1/4 tsp Curry leaves - Few Hing - a pinch

METHOD

1. Dry roast peanuts or microwave roast it for 3 minutes in high power.
2. In a kadai, heat oil and roast urad dal, chana dal, red chilli, curry leaves, cumin seeds.
3. Switch off the flame and add curry leaves, tamarind and roasted peanuts. Mix well and let it cool down.
4. Add salt, required water and grind everything to a smooth paste.
5. Temper the ingredients and add to chutney. Mix and serve with idli, dosa.

METHOD - STEP BY STEP PICTURES

In a kadai, dry roast the peanuts till it skin crackles and turns golden brown. Roast patiently in medium flame without burning the peanuts. Alternatively you can roast the peanuts in microwave for 3 minutes in high power ( 800w). I roasted in microwave. Heat oil in a kadai and roast the chana dal, uard dal, red chilli, cumin seeds. Saute in medium flame till dals turn golden. Switch off the flame. Add curry leaves, tamarind and roasted peanuts. Mix well. Let everything cool down. Then grind to a smooth paste adding required water and salt. Temper mustard seeds, urad dal, curry leaves and hing. Mix well. Serve with hot idli and dosa. Enjoy !

Note

Adjust the quantity of chillies as per your taste. I personally liked this chutney with red chilli more than green chilli. For variations, you can add a small piece of ginger.

Try this easy, no onion no garlic peanut chutney recipe for idli, dosa and enjoy !

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Green Tomato Chutney - Thakkali Kai Chutney - Raw Tomato Chutney Recipe

I tried this green tomato chutney / raw tomato chutney ( Thakkali Kai chutney in Tamil, Pachi tomato pachadi in Telugu) from Swasthi’s recipes.  It is of Andhra style pachadi recipe. The list of ingredients used in this chutney recipe was interesting and new to me. Its taste was also different but it was good with idli, dosa. I have tried it twice using raw green colored tomato and raw red tomato. Both were equally good. Friends, do try this raw tomato chutney / thakkali kai chutney for idli,dosa. You will love it for sure. I served this chutney with Kuthiravali idli / Barnyard millet idli. Ok, Lets see how to make green tomato chutney with step by step pictures.

Check out my green tomato sambar for idli.

Green tomato chutney recipe / Thakkali Kai chutney

Green tomato chutney recipe / Thakkali Kai chutney for Idli, Dosa

Cuisine: Andhra

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Green tomato - 2 nos Green chilli – 3 nos (Use 4 nos for spicy taste) Garlic cloves – 4 nos Cumin seeds - 1/4 tsp White Sesame seeds - 1 tbsp Cooking oil - 1 tbsp Tamarind - Big pinch To Temper Cooking oil - 1 tsp Mustard seeds - 1/4 tsp Urad dal - 1/4 tsp Red chilli - 1 no Curry leaves - Few

HOW TO MAKE GREEN TOMATO CHUTNEY

1. Wash and chop green tomato into pieces.
2. Heat oil in a kadai and roast the sesame seeds, chilli, garlic.
3. Add tomato, tamarind and saute till pulpy. Let it cool down.
4. Grind to smooth paste. Temper the ingredients and add to chutney.

METHOD - STEP BY STEP PICTURES

Wash and chop green tomato into small pieces. Heat oil in a kadai. Roast sesame seeds. Then add green chilli, garlic cloves. Saute for a minute. Then add tomato, tamarind and salt. Saute till tomato becomes mushy. Switch off the flame and let it cool down. Grind to smooth paste adding required water. Heat oil in a kadai and temper mustard seeds, urad dal, red chilli, curry leaves. Add to chutney.  Enjoy !

Note

Adjust the number of green chillies as per the taste. Chutney tastes tangy when you reduce the number of chillies.

Try this yummy raw tomato chutney for idli, dosa and enjoy !

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Peanut Red Chilli Chutney Without Coconut For Idli, Dosa

Here is an Andhra style, easy peanut chutney recipe without using coconut, onion and tomato. Its a simple peanut chutney with peanuts & red chilli as the base. Basically Sendhil loves to have varieties of peanut chutney recipes. So I started hunting for some Andhra style peanut chutney. As I had already shared peanut chutney with coconut, onion and tomato, I wanted to try a chutney without these ingredients. I watched some YouTube Video and finally settled with this easy peanut red chilli chutney. If you have roasted peanuts in hand, you can prepare this chutney in the next 5 minutes. It tastes great with hot idli and dosa. I made it mildly spicy. You can add more red chillies based on your taste buds.  Lets see how to make this simple Andhra style Peanut chutney without coconut, onion and tomato.

Check out my 50+ chutney recipes for idli, dosa, pongal and tiffin varieties.

Peanut Red Chilli Chutney Without Coconut

Easy peanut chutney with red chilli for idli, dosa

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 4

Prep time: 2 Minutes

Cook time: 2 Minutes

Total time: 4 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup = 250ml Peanuts - 1/2 cup Red chilli - 4 nos ( I used Byadgi chilli, use 6 for spicy taste) Tamarind - a small piece Garlic cloves - 2 nos or 1 big Coriander leaves - 1.5 tbsp Salt & water - as needed Cooking oil - 2 tsp To Temper Cooking oil - 1 tsp Mustard seeds - 1/4 tsp Urad dal - 1/4 tsp Curry leaves - Few

METHOD

1. Roast peanuts in microwave or in stove top. No need to remove its skin.
2. Heat oil and roast the red chillies. Grind peanuts, red chilli, garlic, tamarind, coriander leaves adding salt & water.
3. Transfer to a bowl and temper the chutney.
4. Mix well and serve with hot idli. Stays good for a week if refrigerated.

METHOD - STEP BY STEP PICTURES

Roast peanuts in a kadai adding 1 tsp oil. Roast in medium flame without burning the skin. If you roast in microwave, just spread the peanuts in the turn table. Microwave in high power for 2 minutes 30 seconds. ( I used 800w power). Remove the roasted peanuts in a plate. Heat 1 tsp oil in a kadai. Roast the chillies till golden brown. Set aside. I used byadBy chilli for nice colour. You can use Andhra chilli for best taste. In a mixie jar, take the roasted peanuts, red chillies, coriander leaves, tamarind, garlic cloves and salt.  Grind coarsely to a powder without water. Now add water and grind to a smooth paste. Temper mustard seeds, urad dal, curry leaves in 1 tsp oil and add to chutney. Enjoy with hot idli, dosa.

Note

For variations, you can peel the skin of peanuts and grind it. You can also skip coriander leaves. But adding it gives a nice flavor. You can add 1tbsp of grated coconut for variations.

Try this easy, yummy Peanut red chilli chutney without coconut. You will love it with hot idli !

 

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Onion Chutney Recipe Without Tomato, Coconut - South Indian Vengaya Chutney

Onion chutney without tomato and coconut is my daughter Raksha’s favorite chutney for idli,dosa. So I make this South Indian, Tamil nadu style onion chutney/ vengaya chutney recipe at least once in a week for her lunch box. She fondly calls it as cooked onion chutney. Basically I am a big fan of raw onion chutney recipes more than cooked ones. But Sendhil and Raksha never touches raw onion chutney. So I learnt some varieties of cooked onion chutney recipes from my Mom & MIL. This is one among them. Its a very simple and easy recipe with just 3 major ingredients, onion, red chilli and tamarind. Color of this chutney depends on the roasting of red chillies. If you roast it till dark brown or black, color of the chutney also changes. Ok, lets see how to make onion chutney recipe for idli, dosa with step by step pictures.

Check my video on 3 raw onion chutney recipes and my collection of 60 chutney recipes.

Onion Chutney Recipe

South Indian style Onion chutney recipe for idli, dosa without using tomato, coconut

Cuisine: South Indian

Category: Chutney Recipes

Serves: Serves 3

Prep time: 5 Minutes

Cook time: 10 Minutes

Total time: 15 Minutes

Chitra Ganapathy

INGREDIENTS

Cooking oil - 2 tbsp Big onion / Small onion - 3 nos / 20 nos Red chilli - 3 to 5 nos ( I used 3 spicy chilli) Tamarind - A small piece Salt & Water - As needed To Temper Cooking oil or sesame oil – 1 tbsp Mustard seeds – 1/2 tsp Urad dal – 1/4 tsp Curry Leaves - Few

METHOD

1. Wash and peel onion and chop into small cubes.
2. Heat oil in a kadai. Saute red chilli and onion adding salt and tamarind.
3. Cook till onion becomes transparent.
4. Grind to smooth paste adding water.
5. Temper mustard seeds, urad dal and curry leaves. Add to chutney.
6. Serve with idli , dosa adding sesame oil on top.

METHOD - STEP BY STEP PICTURES

Wash the onion, peel the skin. Chop into small cubes. Set aside. Heat oil in a pan. Saute onion, red chilli adding salt. Add tamarind and saute in the same heat. Let the mixture cool down completely. Grind to a smooth paste adding required water.Temper mustard seeds, urad dal and curry leaves. Add to chutney. Mix well and serve with hot idli, dosa. Enjoy !

Note

You can use either big onion or small onions. Each has its own taste and flavor. This chutney tastes mildly bitter if the quantity of onion is more or if the chilli is roasted till dark brown in color. For variations, you can saute one ripe tomato along with onion and grind the chutney.

Try this easy, yummy onion chutney recipe for idli, dosa and enjoy !

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Green Chutney For Chaat Using Preethi Turbo Chop

Green chutney recipe can be prepared in many ways based on the requirement. Today I have shown how to make green chutney for chaats with simple ingredients. I prepared this chutney using Preethi turbo chop I received recently for a review. When I got a request to review this product, I accepted it happily as Preethi is one of my favorite brands for kitchen appliances. I have been using Preethi products for more than 10 years and it would be my first choice for mixer grinders.

 

USES OF PREETHI TURBO CHOP

Preethi Turbo Chop is a handy, electric vegetable chopper that perfectly chops the vegetables very finely in no time. It has a 450W powerful motor and sharp blade. So it takes less than a minute to chop onion, tomato and other veggies finely. It also helps to grind chutneys, dips, sauce and puree tomato, onion and coconut masala for gravies. Its an ideal gadget for Indian cooking. Basically Indian cooking needs lots of chopping works. This useful gadget makes our job much easier. Chopping gets done in one touch operation which saves lot of time. Working women, bachelors and people who wants to spend less time in chopping during busy morning hours would find this gadget very helpful. Price is also reasonable. As I already have Philips Chopper and blender, I could easily compare both the products. Preethi turbo chop is easy and fast to use than other brands.

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE, WITH A

 DISCOUNTED RATE AT AMAZON & FLIPKART.

PARTS OF PREETHI TURBO CHOP

Washable and food grade Lid
Transparent, food grade Bowl with measurements
One Sharp blade
A Motor unit
Plug and instruction manual.

FEATURES OF PREETHI TURBO CHOP

• Powerful Motor
  It has 450 Watts powerful motor in this category
• One Touch Operation
  It does operations like Chopping, Puree, and Grinding in less than a minute
• Quality
  The blade is made up of food grade stainless steel - Laser sharp blades gives superior chopping performance
  It is a food grade material
  Blade is a stainless steel material for longer life
• Reliability
  Easy View - Transparent bowl enables us to have complete control over chopping process
  1 Year Warranty
  Life Long Free Service

TECHNICAL SPECIFICATIONS

Model No. : Turbo Chop

• Voltage: 230V AC 50 Hz
• Power Consumption: 450 Watt
• Capacity: 0.7 Ltr Bowl
• Warranty: 1 Year

WHERE TO BUY THIS PRODUCT

You can find this product in PREETHI KITCHEN APPLIANCES WEBSITE & WITH A DISCOUNTED RATE AT AMAZON & FLIPKART

PROS & CONS

PROS

• Preethi turbo chop looks small & handy. So it occupies less space in kitchen counter.
• Chops the vegetables very finely in less than a minute.
• Chops the nuts & dry fruits too.
• It works really great if you want to grind masala to a coarse paste.
• Perfect for making salsa.

CONS

• You should do it only in batches if you are chopping in large quantity.
• For smooth paste, it takes more than a minute to grind. At that time, the motor body gets heated slightly.
• It would have been better if the product has a wiper/whipping blade for whipping curd & milkshakes.

In the picture below, you can find finely chopped onion, tomato and boiled kabuli chana paste for making chana masala.

Green chutney for Chaat

How to make green chutney for chaat

Cuisine: Indian

Category: Chutney Recipes

Serves: Serves 4

Prep time: 5 Minutes

Cook time: 2 Minutes

Total time: 7 Minutes

Chitra Ganapathy

INGREDIENTS

1 cup - 250ml Coriander leaves - 1/2 cup Mint leaves - 1/4 cup Green chilli - 2 nos Lemon juice - 1 tsp Sugar - 1/4 tsp Cumin powder - 1/4 tsp Garlic cloves - 2 nos Ginger - Very small piece ( Quarter inch) Salt - as needed

METHOD

1. Wash & Chop coriander leaves & mint leaves roughly.
2. In the Preethi turbo chop, take all the ingredients given above.
3. Grind to a smooth paste adding required water.
4. You should wipe the sides and grind at regular intervals to make a smooth paste.
5. Remove in a bowl. Dilute with little water while making chats.
6. Store and refrigerate in a clean bottle. It stays good for a week in refrigerator.

METHOD - STEP BY STEP PICTURES

Wash and chop coriander leaves, mint leaves roughly. Take all the ingredients given in the list. Take the Preethi turbo chopper bowl and fit the blade. Add all the ingredients to it. (You can use mixie instead of turbo chop and grind to paste.) Cover with the lid and grind it without adding water. Wipe the sides, add required water and grind till smooth. Wipe the sides again and grind if needed. After the chutney becomes smooth, transfer to a bowl. Store in a box , refrigerate and use clean spoon every time.  You can dilute the chutney adding little water while adding in chaats. Stays good for a week to 10 days in refrigerator.Enjoy !

 Try this easy, yummy Chaat chutney at home and use it for making bhel puri, papdi chaat, pani puri etc.

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