red coconut chutney recipe
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4.88 from 8 votes

red coconut chutney

Kerala style red coconut chutney for idli and dosa.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: side dish
Cuisine: kerala, south indian
Servings: 2 to 3
Author: Dassana Amit

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 (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

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.