Name: Coconut Chutney Recipe – Udupi Hotel Style Chutney for Dosa/ Idli
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: South Indian
Ingredients: ¾ cup Fresh Coconut; ¼ cup Roasted Chana Dalia; 2 Green chili; 1 inch Ginger; 2 cloves garlic; 3 tbsp Fresh Coriander leaves/ Cilantro; 1 Lemon/lime; ¾ tsp or Salt to taste; ½ cup Water; 2 tsp Oil; 1 tsp Mustard Seeds; 5 Curry Leaves; 1 tsp Red Chili Powder

Coconut Chutney Recipe – Udupi Hotel Style Chutney for Dosa/ Idli

Coconut chutney is the most popular chutney in South Indian cuisine, served with Dosa or Idli. It is very easy and simple to prepare at home within 5 minutes. It is basically a condiment or a dip made with freshly grated coconut. It is really delicious and flavourful. Here is the recipe with some tips and step by step instructions and pictures.

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Total Time 5 mins

Difficulty Beginner

Prep Time3 minsCook Time2 minsTotal Time5 mins

There are many Chutney recipes in South Indian cuisine, but Coconut Chutney is the most essential chutney served with Dosa, idli, uttpam, upma etc. This recipe is similar to the Udupi Hotel style Coconut Chutney and some more ingredients are added like fresh coriander leaves, ginger and garlic with coconut, roasted chana dalia and green chili. It tastes great when prepared thick and spicy. With this recipe you can also try more Chutney Recipes that served with dosa / idli like

Peanut Chutney Recipe,

Tamil Nadu style Kara Chutney Recipe.

Instructions for how to make Coconut Chutney:

Firstly, in a blender/grinder jar take 1/4 cup roasted chana dalia and 3/4 cup fresh grated coconut.
Then add 2 green chili, 1 inch ginger, 2 garlic cloves, 3 tbsp fresh coriander leaves, salt to taste and squeeze 1 lemon/lime to it.
Next add 1/2 cup water to it.
Blend to a smooth paste. Add more water if required. Transfer the paste to a bowl.
Now, let's prepare the tempering by heating 2 tsp oil in a pan. Once the oil turns hot, add 1 tsp mustard seeds, few hand torn curry leaves and 1 tsp red chili powder.
Allow to splutter and tempering is ready.
Pour tempering over chutney and mix well.
Udupi hotel style Coconut Chutney is ready to serve. Enjoy this chutney with dosa or idli or uttpam.

Directions for preparing Udupi Hotel Style Coconut Chutney with step by step photos:

1. Firstly, in a blender/grinder jar take 1/4 cup roasted chana dalia and 3/4 cup fresh grated coconut.

2. Then add 2 green chili, 1 inch ginger, 2 garlic cloves, 3 tbsp fresh coriander leaves, salt to taste and squeeze 1 lemon/lime to it.

3. Next add 1/2 cup water to it.

4. Blend to a smooth paste. Add more water only required.

5. Transfer the paste to a bowl.

6. Now, let's prepare the tempering by heating 2 tsp oil in a pan. Once the oil turns hot, add 1 tsp mustard seeds, few hand torn curry leaves and 1 tsp red chili powder. Alternatively, you can add 1 dry red chili.

7. Allow to splutter and tempering is ready.

8. Pour tempering over chutney and mix well.

9. Udupi hotel style Coconut Chutney is ready to serve. Enjoy this chutney with dosa or idli or uttpam.

Tips:

Always use fresh coconut for more refreshing chutney.
The creamy texture comes from roasted chana dalia and it is an important ingredient for Hotel Style Coconut Chutney.
Whole dry red chili can be used in place of red chili powder.
Always use hot water during winter to prepare this chutney.
Adjust the consistency of chutney according to your preference.
Coconut chutney tastes great when prepared thick and spicy.