Learn how to make Karnataka Hotel Style Coconut Chutney recipe with detailed step by step pictures. Bangalore Hotel Style Coconut Chutney recipe, Darshini Style Coconut Chutney recipe, Karnataka Style Green Coconut Chutney recipe – best accompaniment to hot idli/dosa and other breakfast recipes!
Karnataka Hotel Style Coconut Chutney is a vibrant and bright green coconut chutney that is typically served in restaurants across Karnataka and in particular Bangalore. Piping hot idlis in a pool of green & vibrant coconut chutney is a real thing of beauty. In the pre-covid era, we would venture out every few months in search of this comfort and more than idli-sambar, this darshini style coconut chutney served with rava idlis happens to be my most favorite.
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Darshini Style Coconut Chutney
Coconut chutney is very basic and is such a common recipe in any South Indian household. The ingredients are the same or similar however, the results could not be any different. Between the coconut chutney made at home compared to the coconut chutneys served at restaurants, there are many subtle differences. To think of it, every restaurant’s chutney recipes are different too! I have already shared the recipe for MTR style coconut chutney recipe and while that is also Bangalore Hotel Style Coconut Chutney recipe, this one happens to be specifically the version served at Darshinis’ across the city. It is bright, vibrant and packs a punch in terms of the flavor.
Green Coconut Chutney Ingredients
This Karnataka Hotel Style Coconut Chutney is different from other chutney recipes where both fried gram and roasted peanuts are used. In Tirupati, peanut chutney is always made with both peanuts and coconut but the proportions & procedure is different.
Fried Gram & Roasted Peanuts provide the creaminess, adding to the bulk of the chutney.
Fresh Grated Coconut is one of the main ingredients, adding to the texture and taste.
Fresh Coriander Leaves & Mint Leaves are the flavoring ingredients, adding to the bright green color.
Garlic Cloves add a really distinct flavor to the chutney and sometimes, a small piece of ginger is also added along.
Tamarind is the acidic ingredient adding a subtle tanginess to the chutney.
Tempering is the final touch that makes the chutney and we use mustard seeds, red chillies and fresh curry leaves.
For exact ingredient measurements, read through the recipe below.
Substitutions & Variations
Hotel Style Coconut Chutney uses very basic pantry ingredients that are easily found in any Indian kitchen. However, if you are looking for substitutions check below.
- Frozen coconut can be used if fresh coconut is not available, make sure it is thawed and at room temperature before chutney is made.
- Desiccated coconut if used in the place of fresh coconut must be refreshed in warm water else the chutney can be texturally not so good.
- Lemon juice can be added instead of tamarind but requires balancing depending on the taste preferences.
- Roasted peanuts add to the creaminess of the chutney, however it can be skipped if not available.
Serving Suggestions
Karnataka Hotel Style Coconut Chutney is best served fresh with any breakfast recipe like idli, dosa, poori or pongal. It is better to consume it within 2-3hrs of preparation. But it keeps well for a day when refrigerated in an airtight container.
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Karnataka Hotel Style Coconut Chutney Recipe with Step by Step Pictures
In a blender add ½ cup grated coconut (¼ cup chopped coconut), 1.5 tablespoon fried gram, 1.5 tablespoon roasted peanuts, 2-3 garlic cloves, 2 green chillies, ¼ cup fresh coriander leaves, ¼ cup fresh mint leaves, small marble sized ball of tamarind, salt as needed.
Blend for 1-2 mins in small intervals until everything looks coarsely ground.
Add about ¼ cup of water and continue to blend in small intervals.
The chutney should be smooth and finely ground, so adjust the amount of water and blending time accordingly. Remove onto a bowl.
Meanwhile heat a small pan with 1 teaspoon oil. Add ½ teaspoon mustard seeds, 1 dried red chilli cut into 2-3 pieces. As mustard seeds splutter, add fresh curry leaves and remove from heat. Add it on top of the chutney. Mix well.
Serve immediately with hot idli, dosa, upma or pongal. I served it with Sabakki Idli.
Recipe Notes
- Adjust the number of green chillies depending on the spice preference.
- I roast my peanuts in microwave at highest power in intervals of 30secs until they are roasted for about 2-3 mins in total. It is optional to remove the skin, I always leave the skin on.
- For the creaminess of the chutney, it is required to use both fried gram and peanuts – don’t skip either one for best results.
- Adjust the consistency of the chutney by adding more or less water as needed.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
📖 Recipe
Karnataka Hotel Style Coconut Chutney | Darshini Style Coconut Chutney
Equipment
- Blender
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
For Chutney
- ½ cup Grated Fresh Coconut ¼ cup Chopped Coconut
- 1.5 tablespoon Fried Gram
- 1.5 tablespoon Roasted Peanuts
- ¼ cup Fresh Coriander Leaves
- ¼ cup Fresh Mint Leaves
- Small Marble Sized Ball of Tamarind
- 2-3 Garlic Cloves
- 2 Green Chillies
- Salt as needed
- Water as needed
For Tempering
- 1 teaspoon Oil
- ½ teaspoon Mustard Seeds
- 1 Dried Red Chilli
- Few Fresh Curry Leaves
Instructions
- In a blender add ½ cup grated coconut (¼ cup chopped coconut), 1.5 tablespoon fried gram, 1.5 tablespoon roasted peanuts, 2-3 garlic cloves, 2 green chillies, ¼ cup fresh coriander leaves, ¼ cup fresh mint leaves, small marble sized ball of tamarind, salt as needed.
- Blend for 1-2 mins in small intervals until everything looks coarsely ground.
- Add about ¼ cup of water and continue to blend in small intervals.
- The chutney should be smooth and finely ground, so adjust the amount of water and blending time accordingly. Remove onto a bowl.
- Meanwhile heat a small pan with 1 teaspoon oil. Add ½ teaspoon mustard seeds, 1 dried red chilli cut into 2-3 pieces. As mustard seeds splutter, add fresh curry leaves and remove from heat. Add it on top of the chutney. Mix well.
- Serve immediately with hot idli, dosa, upma or pongal. I served it with Sabakki Idli.
Notes
- Adjust the number of green chillies depending on the spice preference.
- I roast my peanuts in microwave at highest power in intervals of 30secs until they are roasted for about 2-3 mins in total. It is optional to remove the skin, I always leave the skin on.
- For the creaminess of the chutney, it is required to use both fried gram and peanuts – don’t skip either one for best results.
- Adjust the consistency of the chutney by adding more or less water as needed.
Sowmya
Chutney looks healthy with that green timge Ramya
Ramya
Thank you Sowmya 🙂