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Bangalore Hotel Style Coconut Chutney

Delicious green coconut chutney prepared with Mint leaves, Coriander leaves and Fresh Coconut to serve with Idli, Dosa and Vada.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Course Chutney
Cuisine Indian
Servings 4 servings
Calories 99 kcal

Ingredients
  

For Grinding

  • 1/2 cup Fried Gram Dal
  • 1/2 cup Grated coconut
  • 4 pods Garlic
  • 1/4 tsp cumin seeds
  • small piece tamarind
  • 3 piece Green Chilli
  • 1/4 cup Mint Leaves
  • 3/4 cup Coriander Leaves
  • 8-10 Curry leaves
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp Sugar
  • Salt as per taste
  • 2 cups water

For Tempering :

  • 1 tsp oil
  • 1/2 tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • 1 pinch Asafoetida
  • 1 piece Dry Red Chilli
  • 4-5 Curry leaves

Instructions
 

  • In a mixie jar, take all the ingredients except water.
    1/2 cup Fried Gram Dal, 1/2 cup Grated coconut, 4 pods Garlic, 1/4 tsp cumin seeds, small piece tamarind, 3 piece Green Chilli, 1/4 cup Mint Leaves, 3/4 cup Coriander Leaves, 8-10 Curry leaves, 2 cups water
  • Add the required salt, a pich of sugar & turmeric powder.
    1/2 tsp Sugar, Salt as per taste, 1/4 tsp Turmeric Powder
  • Grind thick and slightly coarse in texture.
  • Remove in a bowl and add water to dilute it.
  • Temper the chutney, serve with idli or dosa.
    1 tsp oil, 1/2 tsp Mustard Seeds, 1 tsp Cumin Seeds, 1 pinch Asafoetida, 1 piece Dry Red Chilli, 4-5 Curry leaves

Video

Notes

  • Though skipping garlic is not advised as this will bring in the authentic Bangalore Hotel style recipe. But skipping this will make you a Jain version of chutney.
  • Adjust the green leaves as per your taste and colour of chutney. Do not add more curry leaves or Mint leaves, quantity of Coriander leaves should be more for this chutney. 
  • Avoid Grinding chutney too much. This chutney should have coarse consistency for nutty flavor.