Hotel style coconut chutney recipe
Explore the recipe for Bangalore Hotel Style Coconut Chutney, also known as Kayi Chutney, thoughtfully explained with step-by-step pictures. This particular chutney is a popular accompaniment served with dosas and idlies in Bangalore hotels and darshinis. Delight in the simplicity, taste, and spiciness of this flavorful coconut chutney, as commonly enjoyed in the bustling city's culinary establishments.
Ingredients
- 1 cup fresh grated coconut
- 2 tbsp fried gram or hurigadale or kadle pappu
- 1 tbsp groundnut or shenga or kadlekayi
- little tamarind
- 2-4 green chilies
- Little coriander leaves
- 3 – 4 curry leaves (or pudina leaves)
- 2 cloves of garlic
- Salt as per your taste
Ingredients for tempering:
- 1/2 tsp mustard seeds
- 1 red chilli
- 1 tsp cooking oil
- 4 curry leaves
Instructions
- Dry roast the peanuts. Keep all other ingredients ready.
- Transfer all the ingredients like coconut, fried gram, roasted peanuts, tamarind, salt, green chilies, coriander leaves, curry leaves and garlic into a mixie jar.
- Add in required water and grind until fine paste.
- Transfer the ground chutney into a bowl and temper it with oil, mustard seeds, red chilli and curry leaves.
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