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 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 chilies (Byadagi/Kashmiri) give this eye-catching color to the chutney. I have used Byadgi chilies which are a bit spicier than Kashmiri chilies.
You may also like other chutney recipes like Methi seeds chutney, Red chilli Karindi.
Red Coconut Chutney Ingredients
How to Make Red Coconut Chutney
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 slightly warm, add mustard seeds, hing, and urad dal and fry until lightly golden, on a low flame.
Pour the tempering over the prepared chutney.
Mix well and serve the Red Coconut Chutney with dosa, and 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
- 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
- 2 teaspoons 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 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
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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