Red coconut chutney recipe – spicy, pungent flavored chutney which goes well with South Indian breakfast like idli, dosa, uttapam, vada and many more.
The spicy taste obviously comes from dry red chilies, so adjust the quantity as per your liking taste.
Extra flavor comes from shallots and curry leaves. While addition of tamarind balances the flavor
How to make red coconut chutney recipe:
1) Take all the ingredients into the blender. NOTE: I have used Kashmiri chilies for dark red color, also this variety is less spicy. If your chilies are spicy then use less. Traditionally byadgi chilies are used which make the chutney spicy and give subtle red tone to the chutney.
2) Blend into the smooth paste. Adjust the water quantity as per your liking chutney consistency.
3) Remove it to a serving bowl and serve.
I have made this chutney from a small booklet of Kerala cuisine and in that there was no tempering made. So here I have not made any tempering. But if you want, you can do by adding mustard seeds, urad dal and curry leaves in hot oil.
Both ways it tastes good.
- ¼ cup Coconut (fresh or frozen) greated
- 3 Dried red chilies stems and seeds removed
- ½ inch Ginger
- 2 Shallots sliced
- 4-5 Curry leaves
- 1 ½ teaspoons Tamarind or 1 teaspoon tamarind paste
- Salt to taste
- ⅓ to ½ cup Water
- Take all the ingredients into the blender.
- Blend into the smooth paste. Adjust the water quantity as per your liking chutney consistency.
- Remove it to a serving bowl and serve.
*Nutrition information is a rough estimate for 1 serving (~3-4 tablespoons)