Bangalore Coconut Chutney is a tasty, spicy coconut chutney which is made using Mint leaves, coriander leaves and curry leaves. Green Coconut Chutney is served in many restaurants throughout Karnataka. I tasted this chutney in many hotels in Bangalore and the taste remains the same. Let us see the preparation of this tasty, healthy chutney Karnataka style Coconut chutney which tastes good with almost all South Indian Tiffin and is an excellent side dish for Karnataka Special Khara bath.
Ingredients needed to make Bangalore Coconut Chutney
Grated coconut - 1/2 cup
Fried gram dal / Pottukadalai - 1/4 cup
Green chilli - 3 nos.
Small piece of Tamarind
Cumin seeds / Jeera - 1/2 tsp.
Garlic cloves - 3 nos.
A sprig of Curry leaves
Mint leaves - a fistful
Coriander leaves - a fistful
A pinch of Turmeric powder
Salt as needed
A pinch of hing
To Temper
Groundnut oil - 2 tsp
Mustard seeds - 1/2 tsp.
Spli Urad dal - 1 tsp.
Byadagi Red chilli - 1 no.
Instructions for making Bangalore Hotel Coconut Chutney
1. Clean the curry leaves, coriander leaves and mint leaves.
2. Add the above leaves with all the other ingredients given in the list in a mixer.
3. Grind this first without adding water, when the contents become powdery add little water and grind it to a coarse texture.
4. Transfer the contents in a bowl and temper the chutney with the ingredients given under to temper.
5. Take the required chutney in a bowl and add water to dilute as per your requirement.
Now the Karnataka Special Green Coconut Chutney is ready.
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