Hotel Chutney (White)


For any good looking and tasting chutney, fresh ingredients are a must and its 100% true in the case of  Coconut Chutney varieties. Hotel chutney doesn’t have any special magic ingredients except its made attractive with tricky presentations and prepared with right proportions. That doesn’t mean we don’t make good chutneys at home… its all our mind set and few more other aspects makes it more attractive.1. Timing – Served when you’re really hungry and longing for some thing perfect.2. Presentation – Served with great looking soft piping hot idlis, out of the world crispy vadas or cute shaped crispy dosas.

3. Portions – At home its always the same casserole (hot pack ) idlis with a bowl full of chutney. Whereas at restaurants they put up a small cup filled with khatti (thick) chutney, which makes you crave for more.

4. Set up – Its your mind set, you’re at a fancy place and that makes you feel you’ve been offered the best for the price paid.

5. Recipe – This is a weird myth which I came across.. not sure whether its true or not. Some hotels to cut down on the cost.. include root veggies like tapioca or tapioca flour added to the chutneys to increase the quantity and looks.

Hotel Chutney / Restaurant Style Chutney / White Thengai Chutney / Coconut Chutney / Khatti Chutney / Thin Chutney / Kobari Chutney

2 cup Fresh grated coconut
2 tbsp Dalia / pottukadalai
3 nos Green chili (small)
½ inch Ginger
½ tsp Salt(or to taste)
2 nos Dry red chili
¼ tsp Mustard
¼ tsp Split black gram (ullundu)
6 nos Curry leaves
1 tsp Oil


Before actually going into the recipe, some do’s and don’ts


1. Always use fresh grated coconut, little brown coating of shell skin is ok to use. More coconut less pottukadai is also a must for white chutneys.

2. Less water for Khatti chutney, add only if its necessary to run your mixie.

3. Indian mixer mate or small jars are a must. American Oster mixer comes with a small jar attachment which also works well.

4. Use small green chillies and always use less green chilies for white colour chutney and increase the spiciness by tempering with more red chilies. This answers the question “Why my chutney looks green”?

5. Serve fresh.


1. Ready made flakes or dessicated flakes or frozen grated coconut will work but don’t except taste and colour. Mostly yuck, pale white colour with oily look.

2. No microwaving for reheating, just thaw to bring back to room temperature. Reheating makes it release more oil and which results in stinky coconut smell.

3. Blender will not work for thick chutney and adding more water will make it thin but consistency will be still coarse.

Method: Grind fresh grated coconut along with dalia, green chili, ginger and salt. Do not add water for thick chuney. Heat oil, sputter mustard, split black gram, red chilies and curry leaves, add this to the chutney and mix. For thin chutney add little water while grinding.



Khatti Chutney



Thanni Chutney


Yield: 3 Adult servings.

You may have other ideas like adding coriander leaves, tamarind and asafoetida but those are not essential. I make with simple ingredients and they still taste good and can match restaurant style.

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