Since we make dosa batter at home regularly, it’s important to have a good collection of chutney recipes to keep things interesting. When I posted my plain dosa recipe, a lot of you asked for the recipe of the white chutney in the picture. I am glad I took two shots of the chutney too while clicking the dosas, I can now share the chutney recipe too. Amma made this chutney very quickly by throwing things together for breakfast. Kerala chutney recipes usually doesn’t use roasted gram (pottukadalai) but that day she had made this chutney Tamilnadu hotel style with some gram added too. Many of you called it a pretty chutney and I do agree! So here’s me sharing how she prepared this white coconut chutney recipe. I have compiled a list of easy chutney recipes under 30 minutes for your viewing and cooking pleasure so check it out, won’t you? 🙂 This white chutney can also be added to that list now. Notes:
If using frozen coconut, make sure you thaw it completely before grinding. Use hot water to grind if the coconut is still very cold If the green chillies are large, use only half. Too much will make your chutney greener. You can also omit the green chilli since there should be enough heat from the red chillies used during tempering You can thin out the chutney as much as you want or keep it on the thicker side, that’s up to you. Thinner chutney is preferable when serving with idli This hotel-style white chutney tastes great with dosa, idli, pongal, medu vada, bajji, etc.
For white chutney recipe in Tamil, Telugu, Marathi, Hindi, Urdu, etc, please use the Google Translate button in the sidebar.
