Red coconut chutney recipe | Red chilli coconut chutney

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

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

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5 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 minutes

Cook Time 10 minutes minutes

Servings 3

1x2x3x

Cup measurements

Ingredients

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

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

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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.

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

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

Can be served with idli, dosa or upma.