.png)
.png)
.png)
Do you like the Saravana bhavan hotel style white chutney ?
It is a simple tasty chutey made with fresh grated coconuts and some basic ingredients like the usual coconut chutney but with few differences. There is a secret ingredient added along with other ingredients to yield the cloudy white colour and sweetness to the chutney.
I am not sure if this is the authentic hotel style one but many of the YouTube vlogs listed this as one and when I tasted, this comes close to that too. Milk is added instead of water for grinding to give the lovely colour and taste to the chutney. Do give this a try and if you feel the same hotel tastes and let me know too.
Watch the YouTube #shorts on this chutney recipe.
Preparation time ~ 10 minutes
Cooking time ~ 2 minutes
Author ~ Julie
Serves ~ 3-4
Ingredients
grated coconut 3/4 cup
shallots 3-4
garlic 2 cloves
ginger 1/2’’ piece
green chilies 2 or bird eye chillies 4-5
pottukadala 2 tsp
salt 1/3 tsp
milk 1/3 cup
to temper
dry red chillies 2
curry leaves 1 sprig
mustard seeds 1/2 tsp
urad dal 1 tsp
coconut oil 1 tbsp
Method
- In a blender jar, add the grated coconut, shallots, ginger, garlic, bird eye chillies, pottukadala and salt. Pour the milk and grind to a 3/4th ground paste.
- Transfer to a bowl, add 1/2 cup to the blender jar and pour the residual mix in the jar. Adjust salt if needed.
- Heat oil in a pan and add oil. Add mustard seeds, urad dal, followed by red dry chillies and curry leaves. Switch off the flame and pour over the chutney. Mix & serve with idli or dosas.
NOTES
- Use fresh coconuts ideally not very matured types that have a natural sweetness. If it lacks sweetness, add a pinch of sugar in the chutney & mix.
- Use only the white grated portion of the coconuts not the brown mixed coconut.
- Don’t add more pottukadala than mentioned.
- Use green chillies if you don’t have bird eye chillies(kanthari mulaku).
- Depending on spice tolerance, alter green chillies. This yields a moderately spicy chutney.
