Red Coconut Chutney is an authentic south indian chutney recipe made with grated fresh coconut and dry red chillies. 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 to name a few.
This Red coconut chutney is made from fresh coconut, dried red chilis, fried gram, ginger, and tempered with mustard seeds and curry leaves. A great accompaniment with dosa, idli, uttapam and paniyaram.
The dry red chillies (Byadagi/Kashmiri) gives this eye catching color to the chutney. I have used Byadgi chillies which are bit more spicier than Kashmiri chilies.
Red Coconut Chutney Video Recipe
You may also like other chutney recipes like Methi seeds chutney, Red chilli Karindi.
How to make Red Coconut Chutney
- In a blender/mixer-grinder, add coconut, red chilies, ginger, roasted gram dal, tamarind, curry leaves 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 slightly warm, add mustard seeds, hing and urad dal and fry until light golden, on a low flame.
- 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 to this chutney if you have more 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.
Other Chutney Recipes
- Mint-Peanut Chutney
- Methi seeds chutney
- Red Bell Pepper Chutney
- Ridge gourd Chutney
- Onion Chutney
- Raw Mango chutney
- Tomato Chutney
Red Coconut Chutney
Ingredients
For the Chutney
- ½ cup fresh coconut grated
- 3 dry red chilies
- tamarind little
- 1 tablespoon roasted gram dal/putani
- ½ inch ginger
- 1 stalk curry leaves
- salt as per taste
- ¼ cup water for grinding
For Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- ¼ teaspoon white urad dal Split
- pinch of hing (asafoetida)
Instructions
- In a blender/mixer-grinder, add coconut, red chilies, ginger, roasted gram dal, tamarind, curry leaves 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 slightly warm, add mustard seeds, hing and urad dal and fry until light golden, on a low flame.
- 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 to this chutney if you have more 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
Subscribe to my Youtube Channel for healthy & tasty video recipes. Looking for Instant Pot recipes, then check out my Instant Pot Recipes board on Pinterest.
Medsides.Com says
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 says
Thank you