Beetroot Vattalkozhambu| Beetroot Puli Kozhambu

Beetroot Vattalkozhambu is a flavourful gravy that is an integral part of Tamilnadu cuisine. It refers to beetroot cooked in tamarind, along with a few other spices, till it is silky-smooth and absolutely delicious. The beetroot adds a lovely mild sweetness to the dish, which is beautifully offset by the tamarind and spices in there, as well as a pretty colour.

Usually a great accompaniment to hot rice, Beetroot Vattalkozhambu is bliss when had with a drizzle of sesame oil. In my family, we love having it with curd rice too. I adore it as a side to hot steamed rice mixed with cooked and salted toor dal – rustic and oh so sastifying!

Let’s go through my family recipe for Beetroot Vattalkozhambu today.

Beetroot Vattalkozhambu or Puli Kozhambu

What Is Vattalkozhambu?

We will start with understanding what ‘kozhambu‘ is – it is a term used for a broad category of gravies, which can be paired with rice or with idlis, dosas and other ‘tiffin‘ items, usually made with tamarind or other souring agents like tomatoes. ‘Vattalkozhambu‘ is a type of kozhambu, a gravy that commonly has a tamarind base, which can be made using a variety of fresh or dried berries/greens/vegetables. Beetroot Vattalkozhambu, like I was saying earlier, is made using beetroots, which are cooked in a tamarind gravy, with some flavouring agents added in. It is also referred to as ‘Beetroot Puli Kozhambu‘ in some parts of Tamilnadu, ‘puli‘ being the local word for tamarind.

I have several other kozhambu recipes on my blog, which you might be interested in taking a look at:

What Goes Into Beetroot Vattalkozhambu – The Ingredients

Beetroot and tamarind are the two major ingredients used in this dish.

The dish is flavoured with sambar powder (I have used home-made) and some jaggery, in addition to the usual suspects like salt, turmeric powder and red chilli powder.

I have used jaggery powder here, which is nothing but powdered jaggery. I prefer using jaggery powder in my daily cooking, as opposed to the jaggery that is sold in blocks. Jaggery powder is commonly available in several departmental stores here in Bangalore. There are many organic, zero-chemical small brands of jaggery available, and they work well for me in all the cooking that I do. I find jaggery powder very convenient to use, much more so than jaggery blocks which are sometimes quite sticky and have to be broken down into granules manually. But then, do what works for you!

There is a simple tempering of mustard seeds, curry leaves, asafoetida and fenugreek seeds in sesame oil. Sesame oil, referred to as ‘nalla ennai‘ in Tamil, is what is traditionally used in several foods from the state. This oil is not to be confused with the toasted sesame oil that is used in Asian dishes – the flavour profile of the two oils is completely different. I prefer using sesame oil from the Idhayam brand (not sponsored).

Rice flour has been used to thicken the gravy here, as is done traditionally. See the ‘Tips & Tricks’ section of this post for alternatives.

How To Make Beetroot Vattalkozhambu

Here’s how to go about it.

Ingredients (serves 4-6):

1. A small lemon-sized ball of tamarind

2. 1 medium-sized beetroot

3. 1 tablespoon + 1 tablespoon sesame oil (nalla ennai)

4. 3/4 teaspoon mustard seeds

5. 2 pinches of asafoetida

6. A pinch of fenugreek seeds

7. A sprig of curry leaves

8. Salt to taste

9. 1/2 teaspoon turmeric powder

10. 1-1/2 tablespoons sambar powder or to taste

11. 3/4 tablespoon jaggery powder or to taste

12. Red chilli powder to taste (optional)

13. 1 tablespoon rice flour


Top left and right: Steps 1 and 2, Centre left and right: Steps 3 and 4, Bottom left and right: Steps 5 and 6

1. Soak the tamarind in about 1/2 cup of boiling hot water, for it to become soft. Let it cool down enough to handle.

2. In the meantime, wash the beetroot well to remove all traces of mud from it. Remove the top of the beetroot and chop it into quarters.

3. Take the chopped beetroot in a wide vessel, along with about 1 cup of water. Place the vessel in a pressure cooker and put the whistle on. Allow 5 whistles on high flame. Let the pressure come down naturally.

4. While the pressure cooker is cooling, extract the juice from the soaked tamarind. Use water as needed. Keep the extract thick and not too watery. I had about 1-1/2 cups of tamarind extract.

5. When the pressure from the cooker has gone down completely, get the cooked beetroot out. Drain out all the water from it and reserve. Let the beetroot pieces cool down enough to handle.

6. Once the cooked beetroot has cooled down, remove the skin from the pieces and discard. Chop the beetroot into smaller cubes.

Top left and right; Steps 7 and 8, Centre left and right: Step 9, Bottom left and right: Steps 10 and 11

7. Heat 1 tablespoon of sesame oil in a heavy-bottomed pan. Add in the mustard seeds, and allow them to sputter. Then add in the asafoetida, fenugreek seeds and curry leaves, and allow them to stay in for a few seconds.

8. Add the beetroot cubes to the pan. Saute for a minute.

9. Add in the tamarind extract, along with the turmeric powder and some salt. Mix well.

10. Cook on high flame for about 5 minutes or till the raw smell of the tamarind has completely gone. Stir intermittently.

11. At this stage, add in the reserved water from cooking the beetroot. Mix well.

Top left and right, Centre left and right: Step 12, Bottom left and right: Steps 13 and 14

12. Taste and adjust salt. Also, add in the sambar powder, jaggery powder and red chilli powder (if needed). Mix well. At this stage, you may add in 1/2 to 1 cup more water if you wish to adjust the taste/consistency. Let everything cook together on medium flame for 4-5 minutes. Stir intermittently.

13. Make a slurry of the rice flour with about 2 tablespoons of water. Make sure there are no lumps. Add this slurry to the pan with one hand, constantly stirring with the other. Allow the mixture to cook on medium flame for 3-4 minutes more or till it thickens and attains a silky consistency. Stir intermittently. Switch off gas at this stage.

14. Add in the remaining 1 tablespoon of sesame oil at this stage. Mix well. Your Beetroot Vattalkozhambu is ready. Serve it hot/warm with rice.

Related Event: Shhh Cooking Secretly Challenge

This post is brought to you in association with the Shhh Cooking Secretly Challenge, a group of passionate food bloggers that I am part of.

The members of the Shhh Cooking Secretly Challenge share recipes based on a particular theme, every month. Participants are divided into pairs, and each pair secretly exchanges two ingredients, unknown to the rest of the group. Each member then uses their secret ingredients to cook a dish that fits into the theme for the month. Upon completion, they are required to post a picture of their dish in the group, and other members try to guess what the secret ingredients used in the food could be – therein lies the challenge. 🙂

The Shhh group had the theme ‘Cook Whatever You Like’ for the month of May 2023, a wonderfully elastic guideline that gave free rein to the participants to whip up anything they wanted, within the scope of the secret ingredients assigned to them. Renu, the versatile blogger at Cook With Renu. She prepared this yummy Besan Pithla for the theme – you guys must definitely check it out!

I was paired with Seema, fellow food blogger at Mildly Indian, for the theme. I suggested Seema make something with ‘coconut’ and ‘cumin seeds’, and she prepared this unique South Indian dish, Aviyal Kozhambu. She, in turn, assigned me the ingredients ‘curry leaves’ and ‘jaggery’, and they fit right into this Beetroot Vattalkozhambu that I had wanted to blog about for quite some time.

Dietary Guidelines

This Beetroot Vattalkozhambu recipe is completely vegetarian and vegan, suited to those following a plant-based diet.

It contains beetroot (which is believed to have a high sugar content) as well as added jaggery, so you might want to exercise caution while serving this to a diabetic or to people with similar health conditions.

To make this recipe gluten-free, avoid using asafoetida in the tempering. Most branded asafoetida powders in India do contain wheat flour and are, therefore, best avoided when one is following a gluten-free diet. However, if you can find 100% gluten-free asafoetida, you could definitely go ahead and use it.

Tips & Tricks

1. I have used home-made sambar powder here. You can use a store-bought version as well.

2. Using red chilli powder is optional. If the heat from the sambar powder is enough, you can skip the red chilli powder entirely.

3. Adjust the quantity of water you use depending upon the consistency of the Beetroot Vattalkozhambu that you require.

4. Remember to keep the tamarind extract on the thicker side and not too watery.

5. I have used a slurry of rice flour and water to thicken the Beetroot Vattalkozhambu, as it is done traditionally. Alternatively, a mix of wheat flour and water can be used. Avoid wheat flour if you wish to keep the recipe gluten-free.

6. Adjust the quantity of jaggery powder as per personal taste preferences.

7. I have pressure-cooked the beetroot before adding it to the pan. You can cook it in a pan separately as well. Make sure the beetroot is completely cooked before using it in making the Vattalkozhambu.

8. Make sure the flour-water slurry is completely free of lumps, before adding it to the pan. If this is not the case, there are chances of lumps forming in the Vattalkozhambu.

9. Make sure you add in the flour-water slurry while constantly stirring, otherwise lumps will form in the Vattalkozhambu.

10. Sesame oil (‘nalla ennai‘ in Tamil) goes best in this Beetroot Vattalkozhambu. However, if you do not prefer using it, you can use any other neutral-flavoured oil.

11. Do not skip the jaggery. There is only a small amount of jaggery used in this recipe, which does not make the vattalkozhambu overly sweet. Rather, it balances out the other flavours beautifully.

Did you like this recipe? Do tell me, in your comments!


Nelikkai Arachu Kalakki| Amla Raita

Nelikkai Arachu Kalakki is a unique dish made using gooseberries (amla) and curd, from the city of Palakkad in Kerala. It is a side dish which is the specialty of the Palakkad Iyers residing in this region. I learnt this recipe from my mother-in-law and, in today’s post, am going to share with you all how to go about making it.

This is a simple but beautiful dish, though I must say the taste takes a little getting used to. My husband and I adore it! I love relishing it with tiffin items like dosa or upma, while the husband likes having it with plain, hot rice. It can also be served as part of an elaborate meal, especially along with other Palakkad Iyer specials like Molagootal and Poduthuval.

Nelikkai Arachu Kalakki or Amla Raita

Arachu Kalakki trivia

Arachu Kalakki‘ is a classic Palakkad Iyer dish, which can be made using a few different types of fruits and vegetables. Gooseberries, elephant-foot yam (‘suran‘ in Hindi, ‘senaikizhangu‘ in Tamil), and raw mango are the most commonly used.

‘Arachu Kalakki‘ is Palakkad Tamil for ‘grind and mix’, which is exactly how this dish is prepared. The preparation of arachu kalakki involves very little cooking, which makes it the perfect side dish for the hot months of summer – you don’t have to stand in front of the gas stove for long hours, cooking. It is delicious, super cooling and refreshing too!

Either fresh or preserved fruits/vegetables can be used to make arachu kalakki. In traditional Palakkad homes, seasonal fruits like gooseberries and small raw mangoes are preserved in salted water (brine) – they stay well for a long time when stored this way, and can be used as needed. My mother-in-law sometimes uses gooseberries preserved in brine to make Nelikkai Arachu Kalakki, but I almost always use the raw ones whenever they are readily available in the markets.

Ingredients used in Nelikkai Arachu Kalakki

So, the gooseberries (preserved or fresh) are ground to a slightly coarse puree, along with coconut and green chillies, and mixed with curd to make Nelikkai Arachu Kalakki. If you are using fresh gooseberries, they need to be cooked before using them, while the preserved ones can be used as is. This arachu kalakki is full of the natural goodness of gooseberries, whichever way you use them.

A simple tempering of mustard seeds, asafoetida and curry leaves in coconut oil is added to the Nelikkai Arachu Kalakki, once it is ready.

This method of preparation is similar to the making of raita. It would, therefore, not be wrong to call Nelikkai Arachu Kalakki as Nelikkai Thayir Pachadi (Tamil for ‘Amla Raita‘).

How to make Nelikkai Arachu Kalakki

Different families have their own little touches in the making of arachu kalakki, but the base ingredients remain more or less the same. Here’s how I make the Nelikkai Arachu Kalakki, a la my mother-in-law.

Ingredients (serves 4-5):

1. 4 medium-sized gooseberries (amla)

2. 1/4 cup fresh coconut slivers

3. 2 green chillies or as per taste

4. 1-1/2 cups fresh thick curd or as per taste

5. Salt to taste

To temper:

1. 1/2 tablespoon coconut oil

2. 3/4 teaspoon mustard seeds

3. 2 pinches of asafoetida

4. A sprig of curry leaves


Top left, centre and right: Steps 1, 2 and 3, Bottom left: Step 4, Bottom centre and right: Step 5

1. Wash the gooseberries well under running water. Pat dry using a cotton cloth.

2. Place the gooseberries in a wide vessel. Do not add in any water. Take about a cup of water in a pressure cooker bottom and place it on a high flame. Place the vessel with the gooseberries inside the pressure cooker. Close the cooker and put the whistle on. Allow the gooseberries to cook on high flame for 4 whistles. Let the pressure release naturally.

3. When the pressure from the cooker has completely gone down, open it and get the gooseberries out. Allow them to cool down enough to handle.

4. When the gooseberries have completely cooled down, press them gently and separate the segments. The segments will get separated very easily. Remove and discard the seed.

5. Place the gooseberry segments in a mixer jar. Add in the coconut slivers. Chop up the green chillies roughly and add them to the mixer jar too. Grind everything together to an almost smooth puree, using a little water.

Top left and right: Step 6, Bottom right: Step 7, Bottom left: Step 8

6. Take the gooseberry puree in a large mixing bowl. Add in the curd and salt to taste. Add about 1/2 cup water or as needed.

7. Mix everything up well.

8. Now, we will prepare the tempering. Heat the oil in a small tempering pan. Add in the mustard seeds, and allow them to sputter. Then, add in the asafoetida and curry leaves. Allow them to stay in for a couple of seconds. Pour the tempering into the gooseberry-curd mixture. Mix well. Your Nelikkai Arachu Kalakki is ready – serve it as an accompaniment to rice/upma/dosas or as part of an elaborate meal spread.

Dietary guidelines

This dish is completely vegetarian, made using very little oil.

It is NOT vegan because of the use of dairy-based curd. You could try making it using vegan (plant-based) curd, but I have never tried that out.

To make this Nelikkai Arachu Kalakki gluten-free, skip the asafoetida used in the tempering. Most Indian brands of asafoetida do contain wheat flour and are, therefore, best avoided when one is following a gluten-free diet. If you do find 100% gluten-free asafoetida, however, you can definitely go ahead and use it.

Tips & Tricks

1. Use fresh gooseberries (amla), which are firm and without any blemishes.

2. You can use amla that has been soaked in brine, as is commonly done in many parts of India. In case the amla has soaked well and is quite soft, you can grind it as is – there’s no need to cook it. In this case, you would need to be cautious while adding salt as the amla would be a bit salty anyways.

3. Do not add any water to the amla while pressure-cooking it. 4 whistles in the pressure cooker, and it’s perfectly done – not overcooked, just right.

4. Adjust the quantity of green chillies, salt and coconut as per personal taste preferences.

5. For best results, use fresh curd that is not very sour.

6. Adjust the amount of water you use depending upon the consistency of the Nelikkai Arachu Kalakki that you require. It is supposed to be thick but not overly so, runny but not too watery.

7. You may add a small piece of ginger while grinding the cooked gooseberries, coconut and green chillies. I usually don’t do so.

8. Use coconut oil for the tempering – it adds a beautiful flavour to the Nelikkai Arachu Kalakki.

9. Do not grind the gooseberries, coconut and green chillies too finely. Let the puree be slightly coarse, for best results.

10. This Nelikkai Arachu Kalakki is best prepared and consumed fresh. However, any leftovers can be stored in the refrigerator in a clean, dry, air-tight refrigerator for a day.

Looking for other recipes using gooseberries?

Check out these posts on my blog:

Arinelikkai Thokku| Instant Star Gooseberry Pickle

Nelikkai Urugai| Spicy Gooseberry Pickle

Nelikkai Sadam| Gooseberry Rice

Nelikkai Sweet Urugai| Sweet Gooseberry Pickle

Gajar Amla Salad| Tangy Carrot Salad With Gooseberry

I’m hugely intrigued by this Nellikai (gooseberry) Chutney Pudi from my friend Preethi’s recipe blog too – can’t wait to try it out!

Did you like this recipe? Do tell me, in your comments!

Tomatillo Chutney| Mexican Husk Tomato Chutney

Tomatillo Chutney is a flavourful dip, South Indian style. It is a unique chutney made with the tomatillo fruit, a nice change from the usual varieties of chutneys we make regularly. I served it with idlis and dosas, and my family loved it to bits.

Read on to know more about the tomatillo and how to make this chutney.

Yummy Tomatillo Chutney

Tomatillos are not green tomatoes!

Native to Mexico, the tomatillo refers to a small green fruit enclosed in a papery husk. Also called ‘Mexican Tomatoes’ or ‘Mexican Husk Tomatoes’, tomatillos can be eaten raw or cooked. They are very sour, and cooking helps in reducing their tartness to some extent.

Tomatillos are quite a commonly used ingredient in Mexican cuisine, but not very easy to come across in India. When I found them at Namdhari’s some time ago, I knew I had to get them home to experiment. I was thrilled with the Tomatillo Chutney I made with some of the fruit – other experiments are underway!

How pretty are these tomatillos!

Tomatillos might look like small green tomatoes, but both are different. Tomatillos come with a husk which needs to be removed and discarded, while that is not so in case of tomatoes. Unripe tomatoes are green, and they turn red upon ripening – however, tomatillos continue to stay firm and green even when they ripen. Tomatillos are more tart than tomatoes, too. From what I have read and understood, both tomatoes and tomatillos belong to the same family, though.

Ingredients used in Tomatillo Chutney

I have prepared this Tomatillo Chutney on the lines of the Green Tomato Chutney that is popular in Andhra Pradesh. It needs just a few ingredients and is very simple to make, but turns out very delicious. I will also share the recipe for the Andhra-style Green Tomato Chutney on my blog soon.

Tomatillos are the star ingredient of this chutney. To even out their tartness, I have used onions, ginger, garlic and green chillies. Some jaggery has also been used.

A handful of fresh coriander is added in, to perk up the colour of the chutney as well as for extra flavour.

I kept the tempering for this Tomatillo Chutney simple – just some mustard, asafoetida and curry leaves.

Tomatillo Chutney recipe

Here’s how I made it.

Ingredients (serves 4-5):

1. 4 tomatillos

2. 1 medium-sized onion

3. A 1-inch piece of ginger

4. 4 cloves of garlic

5. 2 green chillis

6. A handful of fresh coriander

7. 1/2 tablespoon + 1/2 tablespoon of oil

8. Salt to taste

9. 1/2 tablespoon jaggery powder or to taste

10. 1/2 teaspoon mustard seeds

11. 2 pinches of asafoetida

12. 1 sprig of curry leaves


Top left and right: Steps 1 and 2, Centre left: Step 3, Centre right and bottom left: Step 4, Bottom right: Step 5

1. First, we will prep the tomatillos. Remove the outer husk and discard. Wash the tomatillos well to get rid of the waxy film on them. Then, cut the tomatillos into quarters.

2. Peel the ginger, garlic and onion and chop them up roughly. Chop the coriander and green chillies finely. Keep these prepared ingredients ready.

3. Heat 1/2 tablespoon oil in a pan. Add in the chopped onion, ginger and garlic. Turn the flame down to medium. Saute on medium flame for 2-3 minutes or till the onions start browning.

4. Add in the chopped tomatillos at this stage, followed by a little salt. Mix well.

5. Add a little water to the pan. Cook on medium flame for 4-5 minutes or till the tomatillos turn mushy.

Left top and bottom: Steps 6 and 7, Right top and centre: Step 8, Right bottom: Step 9

6. Add in the chopped coriander and green chilles at this stage. Mix well. Saute on medium heat for about a minute, then switch off gas.

7. Allow the mixture to cool down completely.

8. When the mixture has cooled down fully, transfer it to a mixer jar. Add in the jaggery and adjust the salt. Add a little more water if needed. Grind to a mostly smooth, slightly coarse chutney. Transfer the chutney to a serving bowl.

9. Now, we will prepare the tempering for the chutney. Heat 1/2 tablespoon oil in a small tempering pan. Add in the mustard, and let it sputter. Add in the asafoetida and curry leaves. Let them stay in for a couple of seconds, then switch off gas. Pour this tempering over the chutney in the serving bowl. Your Tomatillo Chutney is ready to serve, along with idlis, dosas, upma, vadas, rotis and the likes.

Dietary guidelines

This Tomatillo Chutney recipe is completely vegetarian and vegan. It is suited to people following a plant-based diet.

To make this chutney gluten-free, skip the asafoetida used in the tempering. Most Indian brands of asafoetida contain wheat flour and are, therefore, best avoided when following a gluten-free diet. However, if you find 100% gluten-free asafoetida, do go ahead and use it.

This recipe for Tomatillo Chutney contains very little oil and zero coconut. It is made using onions and garlic, but you can also skip these ingredients if you do not prefer adding them (see the ‘Tips & Tricks’ section of this post for details).

Tips & Tricks

1. Do not use more than the specified number of tomatillos. They are very tart, and this can make the chutney very sour. It is for this reason that no tamarind or other souring agents are used in the making of this chutney.

2. Adjust the number of green chillies you use as per personal taste preferences.

3. You may skip the jaggery if you do not prefer using it, but I strongly recommend adding it. The jaggery rounds off the other flavours beautifully.

4. If you do not prefer using onion and garlic, you may skip them. However, in that case, you might want to add in about a tablespoon of peanuts and some sesame seeds to add some bulk to the chutney and even out the tartness of the tomatillos. A little bit of fresh coconut can also be used.

5. You may add in some mint leaves along with the coriander. This also gives a lovely taste to the chutney.

6. Do not add too much water while grinding the chutney. Add just enough to help in the process of grinding.

7. We prefer keeping this Tomatillo Chutney mostly smooth, only slightly coarse. However, you can keep the texture as per your personal preferences.

8. Sesame oil (‘nalla ennai‘ in Tamil) tastes best in this chutney. However, if you don’t have it, you may use any other oil of your choice.

9. You may also add in a ripe red tomato, along with the tomatillos. This also adds a beautiful flavour to the chutney.

10. The same kind of chutney can be made using green (unripe) tomatoes. You might have to add in a little tamarind in that case.

11. Any leftover chutney can be transferred to a clean, dry, air-tight box. Refrigerated, it stays for 3-4 days.

Did you like this recipe? Do tell me, in your comments!

Bangalore Hotel Style Coconut Chutney| Green Coconut Chutney

If you have eaten often enough at the small local restaurants – called ‘Darshinis‘ – that are spread across Bangalore, chances are you would have been served this delectable green-coloured coconut chutney along with your thatte idlis, open butter masala dosas, vadas or khara bath. This is one of the ways coconut chutney is made in Karnataka, sometimes with a tinge of sweet to it. I adore this chutney and, in today’s post, am going to share exactly how to go about making it.

Bangalore Hotel Style Coconut Chutney. Just how pretty is that green?!

What goes into Bangalore Hotel Style Coconut Chutney?

This chutney is a variation of the Basic Coconut Chutney recipe I had shared on the blog some time ago.

The Bangalore Style Coconut Chutney uses fresh grated coconut, fried gram (‘pottukadalai‘ in Tamil), green chillies and a bit of ginger. The green colour comes from the addition of fresh coriander (sometimes mint). Often, a dash of sugar or jaggery is added for a hint of sweetness. Lemon juice is used to gently sour the chutney.

The tempering is a simple one – mustard, asafoetida, curry leaves and dry red chillies in some oil.

It is best prepared fresh, and goes very well with ‘tiffin’ items like idlis, dosas, vadas and upma/khara bath. It is super easy to make, and you can customise the consistency as per your requirements (check the ‘Tips & Tricks’ section for this!).

How to make Bangalore Hotel Style Coconut Chutney

Here’s the detailed recipe.

Ingredients (makes about 1 cup):

1. 1/2 cup grated fresh coconut

2. 1/4 cup fried gram

3. 1/4 cup fresh coriander, roughly chopped

4. 1-1/2 green chillies, roughly chopped

5. A 1-inch piece of ginger, roughly chopped

6. Salt to taste

7. 1/2 tablespoon jaggery powder

8. Juice of 1/2 lemon or to taste

For tempering:

1. 1/2 tablespoon oil

2. 1/2 teaspoon mustard seeds

3. 2 pinches of asafoetida

4. 1 sprig of curry leaves

5. 2-3 dry red chillies


Top left and right: Steps 1 and 2, Below top right and bottom right: Steps 3 and 4, Bottom left: Step 5

1. Put together the basic ingredients needed for the chutney – grated coconut, fried gram, chopped coriander and green chillies, peeled and chopped ginger. Transfer them to a mixer jar.

2. To the mixer jar, add salt to taste and the jaggery powder. Add in just enough water to help with the grinding.

3. Grind everything together to a mostly smooth, slightly coarse mixture. Transfer to a serving bowl.

4. Add lemon juice. Mix well.

5. Now, we will prepare the tempering for the chutney. Heat oil in a small tempering pan. Add in the mustard, and allow to sputter. Reduce heat to low-medium and add in the asafoetida, curry leaves and dry red chillies. Mix. Let them stay in for a few seconds, without burning. Transfer the tempering to the chutney in the serving bowl, and mix well. Bangalore Hotel Style Coconut Chutney is ready – serve with ‘tiffin’ dishes like idli, dosa, vada or upma.

Other chutney recipes on the blog

You might be interested in taking a look at the other chutney recipes on my blog too.

Bombay Chutney is an interesting one, made with gram flour.

Palli Chutney is an Andhra-style chutney made using peanuts, and tastes absolutely delectable.

Sutta Kathrikkai Thogayal is a beautiful eggplant chutney with a rustic smoky flavour.

Kale Thogayal is a Tam-Brahm chutney using the very nutritious kale.

Pineapple Thogayal is a lip-smackingly delish chutney made with pineapple.

Momo Achar is a lovely Sikkim-style peanut chutney for momos.

Karonde Ki Chutney is a unique sweet-and-sour relish made with ‘karondas‘ (‘kalakkai‘ in Tamil).

Kale Angoor Ki Chutney is another sort of relish, made with black grapes.

Anarosher Chaatni is a Bengali-style chutney made using ripe pineapple.

Meethi Chutney is the sweet tamarind chutney that goes into different types of chaat.

Hari Chutney is the mint-y green chutney that is used in chaat, sandwiches and the like.

My friend and fellow food blogger Sujata ji has shared a very different and interesting recipe for Mint & Coriander Chutney – do take a look!

Is this chutney vegan and gluten-free?

This recipe for Bangalore Hotel Style Chutney is completely vegetarian and vegan. It is suited to people following a plant-based diet.

Most commercially available Indian brands of asafoetida do contain wheat flour. It is best to avoid asafoetida in the tempering, in case you wish to make this chutney gluten-free.

Tips & Tricks

1. Adjust the quantity of green chillies depending upon how spicy you want the chutney to be.

2. You may skip the jaggery powder if you don’t prefer it. However, I would highly recommend using it because of the lovely flavour it adds to the chutney.

3. Sugar can be used in place of the jaggery I have used here.

4. You may use a small piece of soaked and de-seeded tamarind while grinding the chutney, in place of the lemon juice. However, this might affect the colour of the chutney. I prefer using lemon juice.

5. Use just a little water, as needed, for grinding the chutney. Too much water will cause the chutney to become too watery. However if you want to keep the chutney runny, do add in more water by all means. Adjust the salt and spice level accordingly. We prefer keeping this chutney thickish – not too watery and runny, but not overly thick either.

6. We prefer grinding the chutney mostly smooth, just slightly coarse.

7. For a taste variation, substitute the fresh coriander used in the above recipe with fresh mint leaves. You could also use a mix of mint and coriander.

8. This chutney is best prepared fresh, just before serving. Any leftover chutney can be stored on a clean, dry, air-tight box, refrigerated, for 2-3 days.

Did you like this recipe? Do tell me, in your comments!