Red Coconut Chutney is an authentic South Indian chutney recipe made with grated fresh coconut and dry red chilies. It is an ideal spicy condiment, typically served with South Indian breakfast dishes like idli, dosa, appe, or uttapam.
I like to make different coconut chutneys for our breakfasts, like white coconut chutney, coriander coconut chutney, raw mango coconut chutney, to name a few.
Today, I am sharing another popular chutney - Red Coconut Chutney. It is made with fresh coconut, dried red chilis, fried gram, ginger, and tempered with mustard seeds and curry leaves. A great accompaniment with dosa, idli, paneer uttapam, and paniyaram.
The dried red chilies (Byadagi/Kashmiri) give this eye-catching color to the chutney. I used Byadgi chilies today.
Red Coconut Chutney Ingredients
- Coconut - Freshly shredded coconut gives the best flavor and texture, but frozen coconut works as a great alternative.
- Dried Red Chilies - I used Bydagi red chilies for the heat. You can also use Kashmiri dried red chilies.
- Roasted chana dal (Fried gram) - also known as Dalia in Hindi, adds great texture to the chutney, so don't skip it. If you don't have it, you can substitute it with cashews, or roasted peanuts.
- Tamarind - Adds tanginess. You can also use store-bought tamarind paste or may substitute it with 1 teaspoon of lemon juice or yogurt.
- Tempering - mustard seeds, urad dal, curry leaves, dried red chili, asafoetida, and oil are used for this tempering.
How to Make Red Coconut Chutney
In a blender/mixer-grinder, add 1 cup freshly grated coconut, 5-6 dried red chilies, 2 garlic cloves, 2 tablespoons roasted gram dal, 1 small ball-sized tamarind, and salt.
Close the jar lid and blend, adding a little water at a time until the chutney reaches your desired smooth consistency.
In a small tadka pan. Add 1 teaspoon oil, when it is hot, add ½ teaspoon mustard seeds, ½ teaspoon urad dal, 1 dried red chili, a few curry leaves, and 1 pinch of hing, and fry until dal turns lightly golden.
Pour the tempering over the prepared chutney.
Mix well and serve the red coconut chutney with dosa, and idli.
Serving Suggestions
Serve this red coconut chutney with idli, dosa, paniyaram, neer dosa, ven pongal, or chapati. It also tastes great with teatime snacks like aloo bajji and zucchini bajji.
Notes:
- You can skip adding roasted gram dal and use only fresh coconut.
- I like adding a few curry leaves while grinding gives a unique taste and is healthier.
- Stays good in the refrigerator for up to 1 day in an air-tight container.
- You can also add some sambar onions/shallots to this chutney, which is optional.
- I have used bydagi red chili for the red color, also this variety is less spicy. You can increase or decrease according to your spice level.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds. This will get the right chutney consistency.
Other Indian Chutney Recipes
Red Coconut Chutney (For Idli,Dosa)
Ingredients
For the Chutney
- 1 cup fresh coconut grated
- 5-6 dried red chilies (Bydagi or kashmiri chili variety)
- 2 tablespoons roasted gram (putani)
- ½ inch ginger (or 2 cloves garlic)
- 1 small ball sized tamarind (or lemon juice)
- salt to taste
- ½-3/4 cup water for grinding
For Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon split urad dal
- few curry leaves
- 1 pinch of hing (asafoetida)
- 1 dried red chili
Instructions
- In a blender/mixer-grinder, add coconut, red chilies, garlic, roasted gram dal, tamarind, and salt.
- Close the lid of the jar and blend them together using a little water at a time, until you get a smooth chutney of the desired consistency.
- In a small tadka pan. Add oil, when it is hot, add mustard seeds, urad dal, dried red chili, a few curry leaves, and hing, and fry until the dal turns lightly golden.
- Pour the tempering over the prepared chutney.
- Mix well and serve the Red Coconut Chutney with dosa, idli.
Notes
- You can skip adding roasted gram dal and use only fresh coconut.
- I like adding a few curry leaves while grinding gives a unique taste and is healthier.
- You can also add some sambar onions/shallots to this chutney, which is optional.
- I have used bydagi red chili for the red color, also this variety is less spicy. You can increase or decrease according to your spice level.
- If you are using frozen shredded coconut, add some hot water while grinding or microwave frozen coconut for a few seconds. This will get the right chutney consistency.
Nutrition
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Medsides.Com
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!
bhavana
Thank you