hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli with detailed photo and video recipe. ideal and favoured tasty chutney recipes as prepared in most of the south indian hotels. these condiments are known for its consistency, yet has to offer all the flavour and taste due to the way it is prepared. basically, the chutney recipes are made with semi-thick consistency, but in most of the hotel, it is made thin or watery to improve the portions.
well, i have posted many chutney recipes till now, but i keep getting the hotel style chutney variants. especially the white and red coloured chutney with a watery or thin consistency. apparently, these watery chutney are prepared in the hotel to improve the portions and to make it economical with the use of coconut grates. hence the use of roasted channa dal and peanuts became more and more popular with the hotels. so basically the combination of roasted peanuts, channa dal and dry coconut became one of popular choice. it not only improves the taste but also gives a smooth and creamy texture. this was invented purely from a cost perspective but has gained a lot of appreciation. moreover, the thin consistency helps like a sambar to thick dosa and idli and can be dipped and served.
furthermore, some more additional tips, suggestions and variants to the popular hotel style chutney recipe. firstly, the thin or watery consistency is not just the key for this chutney, but the use of roasted peanuts and roasted channa dal is also very important. in other words, the use of these nuts helps to achieve the thin consistency and hence do not ignore it. secondly, while using peanuts, it has to be properly roasted on slow flame. if you do not roast it or if it is not roasted thoroughly it would end up with raw taste. lastly, the tempering is the key step for these thin consistency chutney. when it is tempered with hot oil, mustard and curry leaves, it adds a unique taste and flavour to these chutneys.
finally, i request you to check my other related chutney recipes collection with this post of coconut chutney hotel style. it mainly include my other popular chutney variations like tomato garlic chutney, chutney s without coconut for idli & dosa, karela, papaya s, ridge gourd, chaat chutney s, dahi ki chatni, garlic chutney, tomato pudina chutney, sweet potato chutney. further to these i would also like to mention my other recipe categories like,
hotel style chutney video recipe:
recipe card for coconut chutney hotel style recipe:
hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli
Ingredients
for neer chutney:
- 2 tsp oil
- 2 tbsp peanut
- 2 tbsp putani / roasted gram dal
- 1 cup coconut, grated
- ½ cup coriander
- 2 chilli
- 1 inch ginger
- small ball sized tamarind
- ¾ tsp salt
- water, for grinding
for tempering:
- 3 tsp oil
- 1 tsp mustard
- ½ tsp urad dal
- 2 dried red chilli, broken
for red chutney:
- 2 tsp oil
- 2 inch ginger, sliced
- 1 clove garlic, crushed
- ½ onion, chopped
- 1 tomato, sliced
- 6 dried red chilli
- 1 cup coconut, grated
- 2 tbsp putani / roasted gram dal
- ¾ tsp salt
- water, for grinding
Instructions
how to make hotel style neer chutney:
- firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy.
- cool completely, and transfer to the mixi jar.
- add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.
- blend to smooth paste adding ½ cup water.
- add more water as required and grind to a smooth paste.
- now transfer the chutney to a large bowl.
- pour 1 cup water (or as required) and mix well adjusting the consistency.
- to prepare the tempering, heat 3 tsp oil.
- splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves.
- pour the tempering over the chutney and mix well.
- finally, enjoy hotel style neer chutney with idli, dosa, vada, upma and pongal.
how to make hotel style red chutney:
- firstly, heat 2 tsp oil and saute 2 inch ginger, 1 clove garlic and ½ onion.
- saute until the onions shrink slightly.
- now add 1 tomato, 6 dried red chilli and saute well.
- saute until tomatoes turn soft and mushy.
- cool completely and transfer to the mixi jar.
- add 1 cup coconut, 2 tbsp putani and ¾ tsp salt.
- add more water as required and grind to a smooth paste.
- now transfer the chutney to a large bowl.
- pour 1 cup water (or as required) and mix well adjusting the consistency.
- pour the tempering over the chutney and mix well.
- finally, enjoy hotel style red chutney with idli, dosa, vada, upma and pongal.
Nutrition
how to make hotel style chutney with step by step photo:
how to make hotel style neer chutney:
- firstly, in a pan heat 2 tsp oil. roast 2 tbsp peanut and 2 tbsp putani until they turn crunchy.
- cool completely, and transfer to the mixi jar.
- add 1 cup coconut, ½ cup coriander, 2 chilli, 1 inch ginger, small ball sized tamarind and ¾ tsp salt.
- blend to smooth paste adding ½ cup water.
- add more water as required and grind to a smooth paste.
- now transfer the chutney to a large bowl.
- pour 1 cup water (or as required) and mix well adjusting the consistency.
- to prepare the tempering, heat 3 tsp oil.
- splutter 1 tsp mustard, ½ tsp urad dal, 2 dried red chilli and few curry leaves.
- pour the tempering over the chutney and mix well.
- finally, enjoy hotel style neer chutney with idli, dosa, vada, upma and pongal.
how to make hotel style red chutney:
- firstly, heat 2 tsp oil and saute 2 inch ginger, 1 clove garlic and ½ onion.
- saute until the onions shrink slightly.
- now add 1 tomato, 6 dried red chilli and saute well.
- saute until tomatoes turn soft and mushy.
- cool completely and transfer to the mixi jar.
- add 1 cup coconut, 2 tbsp putani and ¾ tsp salt.
- add more water as required and grind to a smooth paste.
- now transfer the chutney to a large bowl.
- pour 1 cup water (or as required) and mix well adjusting the consistency.
- pour the tempering over the chutney and mix well.
- finally, enjoy hotel style red chutney with idli, dosa, vada, upma and pongal.
notes:
- firstly, make sure to roast the peanuts well, else there will be raw taste.
- also, adjust the amount of tamarind based on sourness of tomato.
- additionally, adding coconut will enhance the flavour of chutney.
- finally, hotel style chutney recipe will be watery, however, you can adjust the consistency as required.