red coconut chutney (kerala style)

Jump to Recipe

Red coconut chutney recipe with step by step pics – a bright red colored Kerala style coconut 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.

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
If you are looking for more Chutney recipes then do check:

If you made this recipe, please be sure to rate it in the recipe card below. If you want more delicious vegetarian Indian recipes delivered straight to your inbox, Sign Up for my email newsletter.

If you’re looking to brighten up your feed with beautiful, delicious and attainable Vegetarian Indian or World recipes, follow me on Instagram, Facebook, Youtube, Pinterest or Twitter.

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

red coconut chutney recipe

Red Coconut Chutney

4.92 from 12 votes
Kerala style red coconut chutney for idli and dosa.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins

Cuisine Kerala, South Indian
Course: Side Dish

Servings 2 to 3
Units

Ingredients

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
  • ½ inch ginger
  • ¼ cup + 1 tablespoon water for grinding
  • salt as required

for tempering coconut chutney

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

Instructions

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.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @vegrecipesofindia and tag #vegrecipesofindia!

Share This Recipe:

PinPrintShares22k
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

51 Comments

  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?

    1. 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.5 stars

  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 ..

    1. thanks a lot vishwa. your comment has made me feel good and encouraged also to keep on adding good recipes. thanks again and happy cooking.

  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.5 stars

    1. 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.

    1. pearl onions are smaller in size than regular onions and they are usually in bunches of 3 to 4 or 6. like 4 small onions in one bunch.

    1. you can use dried coconut. but with dried coconut the taste will be slightly different.

  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.

    1. thanks mina for sharing your positive feedback. glad to read your positive comment.

  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

    1. hi anna, yes you can add dried curry leaves. there was a time when i would also use dried curry leaves and i would at the same amount in the recipe.

      1. thanks!! you made me happy, i loved the kerala food – maybe it was what i have loved the best in my whole life – in the 2 short days i’ve spent in kochi, since that time i miss it. now i have to start to cook my own kerala food here ^_^ i was always worried about the curry leaves.

        1. welcome anna. kerala food is really good. i have been to kerala and loved the food there 🙂 its always better to do your own cooking 🙂