Hotel Style Coconut chutney | White coconut chutney | Saravana bhavan coconut chutney | saravana bhavan hotel style chutney | Thengai chutney | coconut chutney | thengai chutney without pottukadalai | coconut chutney recipe |Tamilnadu style coconut chutney | Tamil Nadu Style Chutney recipe | hotel style white chutney | Saravana Bhavan Hotel – Coconut Chutney | hotel white chutney with step by step pictures and video recipe. Check out the Thengai chutney recipe and If you like the video pls SUBSCRIBE to my channel
Thengai chutney | coconut chutney | thengai chutney without pottukadalai | coconut chutney recipe |Tamilnadu style coconut chutney | Tamil Nadu Style Chutney recipe | Saravana Bhavan Hotel – Coconut Chutney | hotel white chutney is an essential side dish (dip) served with South Indian tiffins like Idli, Dosa, Pongal, Vada, etc.
Coconut Chutney - two versions
Two versions of coconut chutney are widely popular in Tamil Nadu. One with pottukadalai and tempering. Another is hotel-style coconut chutney (thengai chutney) popularly known as white chutney without tempering. This recipe is for the second type of chutney. Saravana Bhavan also serves this white chutney (thengai chutney in Tamil ).
Hotel white chutney- thengai chutney
This is a very simple chutney recipe with minimum ingredients. In Tamil Nadu, thengai chutney is served as a side dish for idli, dosa, Pongal, vada, and other South Indian tiffin recipes. The moment I think about hotel white chutney I could immediately recollect the hotels Saravana Bhavan, Adayar Ananda Bhavan. I always ask for a second serving of chutney. Being a big fan of restaurant-style coconut chutney | thengai chutney I have experimented with it a number of times and am finally happy with the result!
What is special about hotel thengai chutney?
First and foremost is the super white color which is my favorite. The second is the predominant coconut flavor. Another favorite is the consistency of coconut chutney, not-so-thick consistency. My best liking is taste. Mildly sweet, and not-so-spicy hotel white coconut chutney recipes are my kids' favorites too.
Can I use roasted gram/ pottukadalai for thengai chutney?
For regular everyday chutney, I do add roasted gram to my chutney, I will soon share that version. In this particular hotel's white chutney version, I didn't add roasted gram as it will change the color of the chutney
Can I temper the hotel white coconut chutney?
Yes, you can temper. I tried to recreate the restaurant-style coconut chutney I like, so I skipped tempering
Is it mandatory to soak cashew?
No, you can grind without soaking but I feel the soaked nuts give a smooth creamy chutney. I generally soak cashew in hot water which makes it fast and we can use the soaked water for making chutney
Should I add less water while grinding the chutney?
Always add little water while grinding chutney which helps for the perfect ground texture. After grinding smooth chutney you can add water and adjust the chutney texture according to your preference
Can I add ginger/garlic to the coconut chutney?
Yes, you can add ginger, garlic, onion, or any other extra flavoring of your choice. I tried to recreate the coconut chutney I relish from my favorite restaurant.
Should I use coconut milk to make Hotel thengai chutney?
Coconut is our main ingredient and to grind the chutney smooth we need some liquid. For perfect white chutney out of all the experiments I tried, store-bought coconut milk worked best for me. If you are using homemade coconut milk make sure it is smooth. If you don’t have coconut milk you can use regular milk instead. You can also add very little water instead of coconut milk but personally among coconut milk/ milk/ water in our home we like adding coconut milk and very little water while grinding.
Can I make coconut chutney with just chili?
I tried a version with coconut and just green chilli and it didn't grind well and the coconut stays grainy. To get a smooth chutney I prefer adding cashew. You can also use almonds if you forgot to soak cashew.
What kind of coconut should I use for Hotel white chutney?
I have used frozen coconut for the chutney. If you are going to use frozen coconut then defrost the coconut and use it for chutney. If you are planning to use fresh coconut avoid grating the brown part as it might affect the chutney color.
Ingredients
- Grated coconut - 1 cup tightly pressed
- Cashew -4
- Thick Coconut milk - 3 tablespoon
- Water - 2 to 3 tablespoon to grind + extra for chutney
- Green Chilli - 1
- Salt - as required
Instructions
- Soak cashew in hot water for few minutes until the cashews turn soft. After water comes to room temperature we can use that water for chutney
- In a mixie, add all the ingredients except water and grind chutney
- After grinding once, add water little by little and grind a smooth chutney. Our tasty white chutney is ready
Video
Notes
- Avoid adding a lot of water while grinding chutney, as coconut won’t grind well with more water. I initially added 2-3 tablespoon after grinding smooth chutney and added extra water according to my preferred consistency
- If preferred you can make it tempered with mustard seeds and Urad dal in coconut oil
- Use thick coconut milk for the best texture and taste. If you are using thin coconut milk skip the water
- You can use milk instead of coconut milk + water
- Adjust green chilli according to your taste
- Ginger/ garlic/ onion or any other additional flavoring can be added
- If you are using fresh coconut avoid scraping the brown part
Ingredients:
Grated coconut - 1 cup, tightly pressed
Cashew -4
Thick Coconut milk - 3 tbsp
Water - 2 to 3 tablespoon to grind + extra for chutney
Green Chilli - 1
Salt - as required
How to make Saravana Bhavan hotel-style coconut chutney
- Soak cashew in hot water for a few minutes until the cashews turn soft. After the water comes to room temperature we can use that water for chutney
- In a mixie, add all the ingredients except water and grind chutney
- After grinding once, add water little by little and grind a smooth chutney. Our tasty white chutney is ready
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