red coconut chutney recipe, kerala style coconut chutney for idli, dosa

red coconut chutney recipe with step by step pics – a bright red colored kerala style chutney for idli, dosa and uttapams.

this is quick to prepare chutney (if you have grated coconut already). the red chilies add some heat and smoky flavor to the chutney. pearl onions also add their flavor and taste to the chutney.

i have already posted another version of red coconut chutney recipe. few more coconut chutney recipes already posted on the blog like coconut chutney and hotel style coconut chutney.

usually we prefer coconut chutney with roasted chana dal and coconut, but at times i make this way too. when i have green chilies, i add green chilies. in the absence of green chilies, i add red chilies. depending on the kind of red chilies added, the taste may vary in pungency and heat element. so you can add the red chilies accordingly.

this kerala style chutney makes for a good accompaniment with the south indian tiffin snacks like idli, dosa, medu vada etc.

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

kerala style red coconut chutney recipe below:

4.3 from 10 votes

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red coconut chutney recipe

kerala style red coconut chutney for idli and dosa.

course side dish

cuisine kerala, south indian

prep time 10 minutes

cook time 5 minutes

total time 15 minutes

servings 2 to 3

author dassana amit

ingredients (1 cup = 250 ml)

for red coconut chutney

• ⅓ cup tightly packed grated coconut
• ½ tablespoon chopped shallots or sambar onions (pearl onions)
• 2 to 3 dry red chilies - halved or broken or chopped, deseeded (sukhi lal mirch)
• ½ inch ginger (adrak)
• ¼ cup + 1 tablespoon water for grinding
• salt as required

for tempering the chutney

• ½ teaspoon mustard seeds (rai)
• ½ teaspoon urad dal (husked black gram)
• 8 to 10 curry leaves (kadi patta)
• 1 tablespoon chopped shallots or sambar onions (pearl onions)
• 1 tablespoon coconut oil

how to make recipe

making red coconut chutney

1. take 1/3 cup tightly packed grated coconut, 1/2 tbsp chopped shallots or sambar onions/pearl onions, 2 to 3 dry red chilies and 1/2 inch ginger in a chutney grinder. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. you can also saute them in a bit of coconut oil. apart from ginger, you can also add garlic.
2. add salt and 1/4 cup + 1 tbsp water.
3. grind to a smooth chutney.

4. take the coconut chutney in a small steel bowl or pan and keep aside.

making tempering for red coconut chutney

1. heat 1 tbsp coconut oil in a small pan.
2. add 1/2 tsp mustard seeds and allow them to crackle.
3. then add 1/2 tsp urad dal.
4. fry the urad dal till they are a maroonish golden.
5. add 8 to 10 curry leaves and 1 tbsp chopped shallots or sambar onions/pearl onions.
6. saute till the shallots are light golden.
7. add the tempering mixture along with its oil to the red coconut chutney.
8. stir and mix well.
9. serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.

step by step kerala style red coconut chutney recipe:

1. in a chutney grinder, take ⅓ cup tightly packed grated coconut, ½ tbsp chopped shallots (or sambar onions/pearl onions), 2 to 3 dry red chilies (halved or broken or chopped & deseeded) and ½ inch chopped ginger. if you want to tone down the raw taste of red chilies, then just roast them lightly in a pan. you can also saute them in a bit of coconut oil. apart from ginger, you can also add garlic.

2. add salt as required and ¼ cup + 1 tbsp water. you can also add water as required, depending on your grinder and its speed.

3. grind to a smooth chutney.

4. take the chutney in a small steel bowl or pan and keep aside.

tempering for red coconut chutney:

5. heat 1 tbsp coconut oil in a small pan. in the below pic, this is coconut oil which has solidified due to the winters.

6. add ½ tsp mustard seeds and allow them to crackle.

7. then add ½ tsp urad dal (husked black gram).

8. fry the urad dal till they are a maroonish golden.

9. add 8 to 10 curry leaves and 1 tbsp chopped shallots (or sambar onions/pearl onions).

10. saute till the shallots are light golden.

11. add the tempering mixture along with its oil to the red coconut chutney.

12. stir and mix well.

12 serve the kerala style red coconut chutney with idli, dosa, medu vada or uttapam.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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