For the letter H, I had a really tough time selecting a Tamil recipe. There is no alphabet for ha, so there are no dishes starting with H. So I ended up using an English word. But still we use the word hotel in our speaking ad so this would be apt for the alphabet. My MIL used to make delicious coconut chutney. I know that she adds raw garlic and so I started adding garlic. But still I couldn’t bring that taste. I have also tasted the same type of chutney in some hotels but never could find the ingredient which add to the flavour. Then one day while talking to my SIL, I enquired about the chutney. She then told me about the ingredient which MIL added. It is nothing but ginger. So when I came home, I tried adding ginger to the chutney and my hubby was really happy with the result. He was reminded of his mother. How great is that? my daughter used to hate coconut chutneys, but from that day, she used to eat it without complaining. But when we visit hotels, she doesn’t eat coconut chutney. When asked, her answer was that she likes only what I make. I felt like I was given a crown by my daughter. Though the title says hotel chutney, only some hotels serve this type of chutney. Others are quite bland. And this also happens to be our family recipe too.
If you are reading my blog regularly, then I have mentioned that my mixer grinder is not working and I am having a tough time grinding ingredients. Coconut chutney is a regular dish we make and I didn’t know what to do without mixie. Hubby dear came for my help. I had the ural/ mortar pestle which my mum gave me during marriage. I never use it as there is a lot of work involved. But now without mixie, we have started using it. It takes nearly 10 minutes for both myself and hubby to grind chutney in the ural. But the result is awesome. I have doubled the quantity of chutney we make but still it is finished off in a day. So both of us have decided that even after the mixie returns we will grind chutney in ural only. We are travelling back in time. This chutney stays fresh only for an hour or two. And if the climate is too hot, then grind it just before the time of serving. And also refrigerate any leftover chutney. Otherwise it will spoil.
Grated Coconut – 1 cup
Roasted gram / Pori Kadalai – 1/2 cup
Green Chilly – 2/3
Garlic – 1 clove
Ginger – 1″ piece
Oil- 1 tsp
Mustard Seeds – 1 tsp
Curry Leaves – 1 -2 sprigs
In a mixer grinder take all the ingredients given for chutney and grind to a coarse paste adding water.
Transfer to a bowl.
In a small pan, heat oil and add mustard.
When it crackles, add in the curry leaves.
Add it to the ground chutney.
Serve it with dosas, idlis or vadas.
- Grated Coconut - 1 cup
- Roasted gram / Pori Kadalai - 1/2 cup
- Green Chilly - 2/3
- Salt-to taste
- Garlic - 1 clove
- Ginger - 1" piece
- Oil- 1 tsp
- Mustard Seeds - 1 tsp
- Curry Leaves - 1 -2 sprigs
- In a mixer grinder take all the ingredients given for chutney and grind to a coarse paste adding water.
- Transfer to a bowl.
- In a small pan, heat oil and add mustard.
- When it crackles, add in the curry leaves.
- Add it to the ground chutney.
- Serve it with dosas, idlis or vadas.