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hotel style chutney recipe
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5 from 422 votes

hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli

easy hotel style chutney recipe | coconut chutney hotel style | hotel style red chutney for dosa & idli
Course chutney
Cuisine south india
Keyword hotel style chutney recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 Servings
Calories 343kcal
Author HEBBARS KITCHEN

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

Calories: 343kcal | Carbohydrates: 28g | Protein: 10g | Fat: 25g | Saturated Fat: 13g | Trans Fat: 1g | Sodium: 966mg | Potassium: 1696mg | Fiber: 8g | Sugar: 7g | Vitamin A: 2261IU | Vitamin C: 207mg | Calcium: 393mg | Iron: 14mg