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

kerala style red coconut chutney for idli and dosa.
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4.88 from 8 votes

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

red coconut chutney, red coconut chutney kerala style

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 – red chilli coconut chutney. two more popular coconut chutney recipes posted on the blog are 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 rava idli or rava dosa or medu vada or mysore bonda etc.

if you are looking for more chutney recipes then do check:

red coconut chutney

Author:Dassana Amit
Prep Time:10 minutes
Cook Time:5 minutes
Total Time:15 minutes
Course:side dish
Cuisine:kerala,south indian
Servings (change the number to scale):2 to 3
4.88 from 8 votes
red coconut chutney recipe
kerala style red coconut chutney for idli and dosa.

INGREDIENTS FOR red coconut chutney

(1 CUP = 250 ML)

for red coconut chutney

  • 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 coconut 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 red coconut chutney

making red coconut chutney

  • 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.
  • add salt and 1/4 cup + 1 tbsp water.
  • grind to a smooth chutney.
  • take the coconut chutney in a small steel bowl or pan and keep aside.

making tempering for red coconut chutney

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

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.

ingredients for red coconut chutney recipe

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.

making kerala style coconut chutney recipe

3. grind to a smooth chutney.

making kerala style coconut chutney recipe

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

kerala style red coconut chutney recipe

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.

coconut oil for red coconut chutney recipe

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

tempering for kerala style red coconut chutney recipe

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

tempering for kerala style red coconut chutney recipe

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

tempering for red coconut chutney recipe

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

tempering for red coconut chutney recipe

10. saute till the shallots are light golden.

tempering for red coconut chutney recipe

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

tempering for red coconut chutney recipe

12. stir and mix well.

tempering for red coconut chutney recipe

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

kerala style red coconut chutney recipe, red coconut chutney recipe


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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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51 comments/reviews

  1. Hi Mam,

    Great tasting recipe! When I made it at home, I used the same amount of red chillies as you mentioned above. But the color of my chutney isn’t as red as yours. Is there a specific kind of red chillies you use to get this beautiful color?

    • thanks tejaswini. for a deep orange or red color in any recipe, use kashmiri red chillies. they give a nice red color. they are also not hot or pungent. another variety you can use is byadagi red chillies. in this recipe you can use any variety of red chillies and add less or more accordingly. but for an orange color use kashmiri red chillies or byadagi red chillies.

  2. Nice looking beautiful recipe. I did this without the shallots. Great to know that I can use these now. Thank-you.

  3. Hi .. your recipes are all awesome ..I am a learner and whenever I try a new dish I search the recipe in your website only .. I have followed your recipes for one year and I wonder how much patience you have to post very dish with minute steps and images .. thank you so much ..

  4. Helloo Dassana,

    Your website is awesome..Your all recipes are just too good…..Its been almost around an year I have followed and still following your recipes..I must say that if any new dish comes in my mind I only search it in your website.I am really a big fan of your recipes. .Your explanation is so minute and precise that hardly I ever did any mistake while cooking….I simply wants to Thank u for posting such scrumptious cuisines so that person like me will never ever find cooking as a difficult task rather will find it very exciting and interesting.

    • thank you very much priyanka for this lovely encouraging comment from you. in fact i do feel motivated and encouraged to share more recipes when i get to read comment like yours. its nice to know that cooking does not look like a difficult task. thanks again. wish you a happy diwali.

  5. wht can I say abt this excellent part of cooking bcoz I impress upon yor all recipe n after read n seen yur recipe I can removed all doubt of any seasonig n spicies…so thax a lot n I happy with yur web service.

  6. I love your blog. Very Very excellent. No world describe your passion for not just cooking but the effort you put it in step by step.. I love to meet you in person. I love cooking my self.Thanks. I like this red chutney.

  7. very beautiful…n delicious chutney….all ur recipes are my favourite….learnt so much from you…thank you so much, great work!

  8. What a beautiful color. Thank you for the step by step photos – I would love to know more about this type of cooking and will be checking back often. 🙂 Thanks!

  9. dear dassana, can i make this (and other recipes which need fresh curry leaves) with dried leaves? unfortunately it’s not possible to buy here (the middle of europe). if yes, do i need the same amount?
    thanks, anna

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