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 hotel style Thengai chutney recipe without tempering and hotel style chutney with tempering. 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
Creamy, smooth, and irresistibly flavorful — Hotel‑Style Thengai Chutney, also known as Saravana Bhavan White Chutney, is the iconic coconut chutney served in popular South Indian restaurants. Made with fresh coconut, roasted gram, green chillies, and a simple tempering, this chutney delivers that signature hotel aroma and silky texture that pairs perfectly with idli, dosa, pongal, vada, and upma. With just a few pantry ingredients and a quick blend, you can recreate this restaurant‑style chutney at home in minutes. It’s mild, creamy, and absolutely comforting — a must‑have for any South Indian breakfast spread.
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.
What makes hotel‑style thengai chutney so white
Using fresh white coconut, cashews, and minimal green chillies keeps the chutney naturally white. Avoiding coriander and red chillies also helps maintain the signature white color.
Why does my chutney turn watery?
Too much water or over‑blending can thin the chutney. Add water gradually and blend just until smooth for the perfect creamy texture.
How to make chutney stay fresh longer?
Use cold water while grinding, avoid adding too much salt, and store in the fridge. Adding a little tempering with oil also helps preserve freshness.
Why does my chutney taste bitter?
Old coconut or grinding the brown skin along with the white flesh can cause bitterness. Always use fresh coconut for best results.
Can I make this chutney without tempering
Yes, but tempering with mustard seeds, urad dal, and curry leaves adds authentic hotel‑style flavor.
What can I serve with hotel‑style thengai chutney
It pairs beautifully with idli, dosa, pongal, vada, upma, paniyaram, and even chapati.
How to fix chutney that becomes too thick
Add a splash of warm water and mix gently to adjust the consistency.
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 would change the color of the chutney
Can I temper the hotel's white coconut chutney?
Yes, you can temper. Refer my shorts for that
Is it mandatory to soak cashews?
No, you can grind without soaking, but I feel the soaked nuts give a smooth, creamy chutney. I generally soak cashews in hot water, which makes them fast, and we can use the soaked water for making chutney
Should I add less water while grinding the chutney?
Always add a 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 smoothly, 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 cashews. You can also use almonds if you forgot to soak cashews.
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's 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 cashews in hot water for a few minutes until they turn soft. After the water comes to room temperature, we can use that water for chutney
- In a mixer, add all the ingredients except water, and grind the chutney
- After grinding once, add water little by little and grind a smooth chutney. Our tasty white chutney is ready
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