red chilli coconut chutney recipe

red chilli coconut chutney recipe with step by step photos. 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 pakora.

red chili coconut chutney recipe

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.

if you are looking for more chutney recipes then you may like:

red chilli coconut chutney

5 from 4 votes
Author:Dassana Amit
Prep Time:5 mins
Cook Time:5 mins
Total Time:10 mins
Cuisine:south indian
Servings (change the number to scale):2
red coconut chutney recipe
this red chilli coconut chutney made with red chilies, fresh coconut and spices. tastes good with idli or dosa. 

INGREDIENTS FOR red chilli coconut chutney

(1 CUP = 250 ML)

red chilli coconut chutney ingredients

  • ½ cup grated coconut fresh or frozen
  • ¼ cup roasted chana dal (roasted bengal gram)
  • 1 or 2 dry red chilis (sookhi lal mirch)
  • 1 teaspoon chopped ginger (adrak)
  • 2 to 3 garlic cloves (lahsun), chopped
  • 1 teaspoon tamarind (imli)
  • salt as required
  • ½ cup water for grinding or as required

ingredients for tempering

  • 1 tablespoon oil
  • 1 teaspoon mustard (rai)
  • 1 teaspoon cumin (jeera)
  • a pinch of asafoetida (hing)
  • 1 sprig curry leaves (kadi patta)

HOW TO MAKE red chilli coconut chutney

  • take ½ cup grated coconut, ¼ cup roasted chana dal, 1 to 2 dry red chilies, 1 teaspoon chopped ginger, chopped 2 to 3 garlic, 1 teaspoon tamarind, salt in a blender jar.
  • grind all the ingredients with ½ cup water or as required, till smooth.
  • take the coconut chutney in a bowl.
  • heat oil in a small pan.
  • add the mustard seeds first and let them pop.
  • now add cumin seeds and fry them.
  • add the asafoetida and curry leaves.
  • fry for some seconds and add to the coconut chutney
  • mix well and serve the red chilli coconut chutney with idli, dosa, uttapam or medu vada.
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how to make red chilli coconut chutney

1. measure and keep all the ingredients ready for making red coconut chutney.

red coconut chutney recipe

2. in a blender jar, take ½ cup grated coconut (fresh or frozen) and ¼ cup roasted chana dal (roasted bengal gram).

red coconut chutney recipe

3. next add 2 to 3 chopped garlic cloves (lahsun), 1 teaspoon chopped ginger (adrak), 1 to 2 dry red chilies (sookhi lal mirch) and 1 teaspoon tamarind (imli).

red coconut chutney recipe

4. also add salt as required.

red coconut chutney recipe

5. lastly add water as required. i have added ½ cup water but you can add as per consistency required in the coconut chutney.

red coconut chutney recipe

6. grind the chutney till smooth.

red coconut chutney recipe

7. take the chutney in a heat proof bowl.

red coconut chutney recipe

tempering for red chilli coconut chutney

8. keep all the ingredients ready for preparing tempering for the coconut chutney.

red coconut chutney recipe

9. heat 1 tablespoon oil in a small pan. add 1 teaspoon mustard seeds (rai) first and let them pop.

red coconut chutney recipe

10. now add 1 teaspoon cumin seeds (jeera) and fry them.

red coconut chutney recipe

11. add 1 pinch of asafoetida (hing) and 1 sprig curry leaves (kadi patta).

red coconut chutney recipe

12. fry them for some seconds.

red coconut chutney recipe

13. pour the hot tempering over the coconut chutney.

red coconut chutney recipe

14. mix well and serve the red chilli coconut chutney with snacks like rava idli or masala dosa or rava dosa or oats idli or mysore bonda or uttapam or medu vada.

red chili coconut chutney


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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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19 comments/reviews

  1. Hi
    All your recipes are awesome.. thanks for sharing.. have tried few of them.. In the above chutney you have used roasted gram. I.e, putaani..and not Channa dal. .
    The pics shows putaani.
    Pls clarify..

  2. Hey, this s my go to recipe for chutney, bookmarked! Also i fry onions before adding chutney, makes it even better.5 stars

  3. All your recipes are perfect and the picture presentation makes it even more easier and interesting!!

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

  5. Planning to make dosas for the weekend. Have to try this recipe out. Thanks so much for sharing.

  6. i am a hardcore fan of this chutney 🙂 well go with my very own fried rice 🙂 and Dosai !

  7. 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 😉