red coconut chutney recipe, how to make red chilli coconut chutney recipe

red chili coconut chutney recipe

here’s a slightly hot version of red chilli coconut chutney. like most of the coconut chutneys, this chutney pairs well with idli, dosa, uttapam and medu vada. also good with starters like pakoras.

i have kept the chutney mildly spiced and hot by using less red chilies. addition of tamarind also tones down the hotness and makes the chutney slightly sour. if you want a more reddish color in the chutney, then you can add kashmiri red chilies. they are not so hot and give a good natural red coloring to the food.

this red chilli chutney gets the punch when it is tempered. so please temper the chutney. best to have the chutney immediately or freeze the chutney and consume within 1-2 days. you can also check this similar recipe of kerala style red coconut chutney.

there are many variations of coconut chutney and few of these coconut chutney recipes from my blog are:
coconut chutney for idli, dosa
hotel style coconut chutney
coconut curd chutney recipe
sesame coconut chutney
coconut chutney with tempering

red chili coconut chutney

if you are looking for more chutney recipes then do check mint chutney, coriander chutney, coconut garlic chutney, curry leaves chutney, coconut curd chutney and tomato chutney recipe.

red chilli coconut chutney recipe below:

5.0 from 3 reviews
red chilli coconut chutney
red chilli coconut chutney made with red chilies.
RECIPE TYPE: appetiser
CUISINE: south indian
SERVES: 12-3
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
chutney ingredients:
  • ½ cup grated coconut fresh or frozen
  • ¼ cup roasted chana dal
  • 1 or 2 dry red chilis
  • 1 tsp chopped ginger
  • 2-3 garlic cloves
  • 1 tsp tamarind
  • salt as required
  • water for grinding
tempering ingredients:
  • 1 tbsp oil
  • 1 tsp mustard
  • 1 tsp cumin
  • a pinch of asafoetida/hing
  • 1 sprig curry leaves
  1. grind all the ingredients listed for the chutney above with some water.
  2. take the chutney in a bowl.
  3. heat oil in a small pan.
  4. add the mustard seeds first and let them pop.
  5. now add cumin and fry them.
  6. add the asafoetida and curry leaves.
  7. fry for some seconds and add to the chutney
  8. mix well and serve the red coconut chutney with idli, dosa, uttapam or medu vada.

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  1. Maahi says

    Looks easy and should be delicious….I’m trying it out today itself.
    I love the way u present ur recipe with pictures.

  2. says

    you can make simple things look amazing Dassana.. not only your recipes and your pictures bt the theme and writing style is so inviting and really interesting.. I am quickly moving towards the top of your fans list 😉