Red Coconut Chutney (For Idli,Dosa)

5 from 1 vote

Red Coconut Chutney is an authentic south indian spicy chutney made with grated coconut and red chillies.

Course Side Dish

Cuisine South Indian

Keyword red coconut chutney, red coconut chutney for idli dosa, south indian red coconut chutney

Diet Vegan, Vegetarian

Method Stovetop

Prep Time 5

Cook Time 2

Total Time 7

Servings

Calories 123kcal

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.

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.

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.