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    Home » Recipes » Chutney Recipes

    Red coconut chutney recipe | Red chilli coconut chutney

    April 22, 2016 by Raks Anand 6 Comments / Jump to Recipe

    Red coconut chutney, red chilli coconut chutney goes well with idli dosa, upma, adai and other south Indian breakfast. Stepwise photos, short video

    Red chilli coconut chutney
    Jump to:
    • Ingredients
    • Storage
    • Serving suggestion
    • Video
    • Top tip
    • My notes
    • Recipe card
    • Stepwise photos

    I make chutney with green chillies mostly, but learnt this from my MIL as she makes it often. As coconut chutney has lot of variations, this is one of my favorite. Onion tomato chutney is most common chutney I make next to tiffin sambar and these days mint coriander chutney is Aj’s favorite.

    Ingredients

    Fresh grated coconut works best for the chutney. I use my own frozen coconut. Check out this post on how I grate and store coconut.

    Red chilli’s color, spiciness varies with the variety. So adjust according to that.

    Adjust chana dal quantity as per your need. Tamarind is just optional.

    Storage

    Coconut chutney is best when used within a day. So please use within a day. Store leftover immediately in fridge and use within the day.

    Serving suggestion

    Serve with a drizzle of sesame oil if you like. Goes well with idli, dosa, adai, upma.

    Video

    Is video more your thing, watch the short video here.

    Top tip

    • You can use raw garlic clove or a shallot while grinding in place of ginger.
    • Tamarind is optional. You can make without it.
    • You can adjust coconut and chana dal quantity as you wish. ¾ cup coconut or 1 tablespoon chana dal works as well.

    My notes

    • Some chilli are spicy, some or mild, so adjust the numbers accordingly. My chillies are medium spice.
    • Make sure to balance the taste accordingly.

    Recipe card

    red coconut chutney south Indian
    Print Pin
    4 from 2 votes

    Red coconut chutney | South Indian style

    Red coconut chutney, red chilli coconut chutney goes well with idli dosa, upma, adai and other south Indian breakfast. Stepwise photos, short video
    Course Side Dish
    Cuisine Indian
    Prep Time 10 minutes
    Cook Time 10 minutes
    Servings 3
    Cup measurements

    Ingredients

    • ½ cup Coconut grated
    • 4 Red chilli
    • 1 teaspoon Ginger chopped
    • 2 tablespoon Chana dal
    • 2 teaspoon Oil
    • Salt – As needed

    To temper

    • 1 teaspoon Oil – 1 tsp
    • ½ teaspoon Mustard – ½ tsp
    • 1 teaspoon Urad dal – 1 tsp
    • ⅛ teaspoon Asafoetida
    • 1 Sprig Curry leaves
    Prevent your screen from going dark

    Instructions

    • Heat a kadai with oil, roast chana dal and red chilli until golden. Add chopped ginger and give it a fry (add tamarind)
    • Cool down, grind it with coconut and required salt, without water first and then add water and grind smoothly.
    • Temper with oil, mustard, urad dal, asafoetida and curry leaves. Mix well and serve.

    Video

    Notes

    • All the variations mentioned in my basic coconut chutney applies to this as well.
    • You can make this with 2-3 birds eye red chilli. It will be spicy and good too.
    • I made with only 3 chilli and found it very mild. Use fresh coconut for tasty chutney.
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    Stepwise photos

    1. Heat a kadai with oil, roast chana dal and red chilli until golden. Add chopped ginger and give it a fry.

    roast

    2. Cool down, grind it with coconut and required salt, without water first and then add water and grind smoothly.

    Grind

    3. Temper with oil, mustard, urad dal, asafoetida and curry leaves. Mix well and serve.

    temper

    Can be served with idli, dosa or upma.

    red coconut chutney south Indian
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    Reader Interactions

    Comments

    1. Sowmya Sundararajan

      April 22, 2016 at 8:02 am

      This is a welcome change from the regular Coconut chutney. I think adding garlic also will give a nice twist.

      Reply
    2. sathish venkt

      April 22, 2016 at 10:06 am

      Recipes are fabulous

      Reply
    3. sathish venkt

      April 22, 2016 at 10:06 am

      Recipes are fabulous

      Reply
    4. Raks anand

      April 23, 2016 at 12:47 am

      I don't like both together,but like adding instead of ginger.

      Reply
    5. Durga Karthik.

      April 23, 2016 at 3:20 am

      We do this but without ginger.

      Reply
    6. Nalliah Sivanathan

      January 13, 2017 at 12:24 am

      Thank you for this simple and very attractive Chutney.We are sure it will taste nice from appearance itself.Great

      Reply

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    Recipe Rating




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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

    More about me →

    Popular

    • Medhu vadai, Ulundu vadai recipe - With video
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    • Rose milk recipe - With homemade rose syrup

    Summer recipes

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