Hotel Style Coconut Chutney recipe/ How to make restaurant style coconut chutney


“A chutney is a blend of treasured ingredients which promises to enhance the taste” It can be a blend of just two ingredients to a list of ingredients. I always loved to make the restaurant styled chutneys to go with Masala dosas or Soft dosas or Idlis. The restaurant style chutney is totally different in taste compared to the ones we make in our kitchen. I had a neighbour of mine in my native who had small tea shop and he also served some fritters with tea. He made yummy aloo bondas, meduvadas and many such fries.He would give them in a small leaf bowl with chutney. Seriously, the chutney given as an accompaniment was so tasty and fresh that I would end up eating more chutney and less fritters. This recipe was shared by his mother to my mom. Mom used to make this quite often. But that lady ground the chutney in a big mortar and pestle which she claims is the taste because of that. That’s true in a way ! Old is gold !

Be it a big restaurant or a small street vendor, you can find this chutney in the parcels you take. Thick chutney which goes super well with idli and dosa. If you like you can also add asmall tempering to the chutney. For seasoning use oil, mustard seeds, urad dal (split white lentil) and curry leaves. It is not mandate for the chutney to be thick, you can add little water and make it a little thinner in consistency.

You can also look  at my other posts on chutney like hing chutney, green chilli chutney, green chilli-coconut chutney, coriander-coconut chutney, red chilli chutney, goddukhara,  Spicy coriander chutney, onion tomato chutney, Spicy almond chutneyand for other dosa recipes please refer, spongy dosa, poha dosa, neer dosa, onion-rava dosa


Grated coconut – 1/2 cup

Green chilli – 4

Garlic pod – 1

Roasted bengal gram/Pottukadala/Hurikadale – 2 tbsp

Coriander leaves – finely chopped ( 3 tbsp)

Curry leaves – 2 springs

Tamarind paste – 1/8 tsp

Salt to taste


  1. In a mixer grinder, add grated coconut, green chillies, Roasted bengal gram, garlic pod and tamarind paste
  2. Add little water
  3. Grind to a smooth paste
  4. Add coriander leaves, curry leaves and salt
  5. Pulse for 3 to 4 times and serve with dosas or chutneys 🙂


  • Do not add more than 1 garlic pod. If you add more the raw odour for garlic might not please you.
  • You can also add a small piece of onion when you grind.
  • If you do not like to add a raw garlic. you can simply roast it a little with few drops of ghee and then blend it.


4 Comments Add yours

    1. Thank you Megala 😉

      Liked by 1 person

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