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
Tamilnadu
Category:
Chutney Recipes
Chutney Recipes
Serves:
Serves 2
Serves 2
Prep time:
5 Minutes
5 Minutes
Cook time:
5 Minutes
5 Minutes
Total time:
10 Minutes
10 Minutes
INGREDIENTS
1 cup – 240ml
To Temper
|
HOW TO MAKE HOTEL COCONUT CHUTNEY
- Grate the white part of fresh coconut.
- Take grated coconut, green chilli, cashews, salt and water.
- Grind to a thick, smooth chutney.
- Temper mustard seeds and urad dal in oil.
- 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
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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