red chilli chutney recipe (with coconut)

red chilli chutney recipe with step by step photos. here’s a slightly hot version of red chilli chutney made with red chillies, fresh coconut and spices. this red chilli chutney pairs well with idli, dosa, uttapam and medu vada. also good with starters like pakora, mysore bonda, uttapam.

red chili coconut chutney recipe

i have kept the chutney mildly spiced and hot by using less red chillies. however for a more spicy taste, you can increase the number of red chillies.

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 chillies. they are not so hot and give a good natural red coloring to the food.

this red chili 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.

how to make red chilli chutney

1. measure and keep all the ingredients ready for making red chilli 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). you can skip the roasted bengal gram if you don’t have it. if skipping, then add less water while grinding.

red coconut chutney recipe

3. next add 2 to 3 chopped garlic cloves, 1 teaspoon chopped ginger, 1 to 2 dry red chilies (sookhi lal mirch) and 1 teaspoon tamarind (imli). you can increase the number of red chillies for a more spicy taste.

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 red chilli chutney.

red coconut chutney recipe

6. grind the chutney till smooth.

red coconut chutney recipe

7. take the red chilli chutney in a heatproof bowl.

red coconut chutney recipe

tempering for red chilli chutney

8. keep all the ingredients ready to prepare tempering for the chutney.

red coconut chutney recipe

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

red coconut chutney recipe

10. now add 1 teaspoon cumin seeds 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 a few seconds.

red coconut chutney recipe

13. pour the hot tempering over the red chilli 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
more chutney recipes

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

red chilli chutney

5 from 4 votes
this red chilli chutney is made with red chilies, fresh coconut and spices. it tastes good with idli or dosa or vada and even snacks like pakora, uttapam, bonda.
red coconut chutney recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:5 mins
Total Time:10 mins
Course:appetizers
Cuisine:south indian
Servings (change the number to scale):2
(1 CUP = 250 ML)

INGREDIENTS

main ingredients for red chilli chutney

  • 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

for tempering the chutney

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

INSTRUCTIONS

  • 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 a few seconds and add to the red chilli chutney
  • mix well and serve the red chilli coconut chutney with idli, dosa, uttapam or medu vada.
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dassana amit

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

namaste and welcome to vegrecipesofindia.com 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 😉