Looking for a different Chutney recipe to go with Idli Dosa? Red Coconut Chutney is a delicious and easy to make South Indian Style chutney that tastes delicious with dosa and idli and it comes together in just 10 minutes.
Well, you can make an array of chutneys to serve with your South Indian breakfast recipes. Want to try them, then here are some of them for you – Onion Tomato Chutney, Coconut Chutney, Andhra Style Peanut Chutney, and Green Tomato Chutney.
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About This Recipe
Breakfast in South India isn’t quite complete without chutneys. I hope you agree with this? Be it a dosa, idli, upma, or appe, you will need a delicious chutney on the side with everything!
While White Coconut Chutney is the most popular one, you can make chutney out of anything such as tomato, onion, or any vegetable and fruit. Today, we are making a coconut chutney, but with a spicy twist that is popularly known as Red Coconut Chutney.
Along with fresh coconut, this chutney has Kashmiri dry red chilies, which adds beautiful bright red color to the chutney along with making it a little spicy and smoky.
To make it gluten free, you can avoid adding hing to this chutney?
This Red Chili Coconut Chutney is,
- Spicy
- Vegan
- Delicious
- Easy + Quick
- A twist to your regular coconut chutney
Ingredients
To prepare this chutney, we will need only a few ingredients,
Fresh Coconut – Peel the coconut and keep it in the fridge, so that it comes in handy whenever you need to make the chutney. Store the fresh coconut in an airtight container in the fridge for about 4 to 5 days. You can also freeze it for up to a month.
If fresh coconut is not available, this chutney can be made using desiccated coconut as well.
Check out this post on how to peel the coconut.
Kashmiri Dry Red Chillies – It adds beautiful red color to the chutney with a little hint of spiciness, making the chutney even yummier. I always use Kashmiri or Bedgi Chilies to make this chutney as they give it a lovely color and they are not too hot. If you like your chutney spicy, go for spicy chilies like Guntur chili.
Remove the seeds of the chilies of you like the chutney to be even milder.
Roasted Chana – Add in some roasted chana dal, as it adds a great texture in the chutney.
Tamarind Paste – This adds that much-needed tanginess to the chutney. You can also add soaked tamarind without the seed while grinding the chutney.
Others – Other than the above ingredients, you will need garlic, ginger, hing, salt, and Kashmiri red chili powder.
if you want to make without onion and garlic, you can skip adding garlic from the same.
For the tempering – to add a tadka at the end, you will need mustard seeds, cumin seeds, hing, curry leaves, and red chilies. Make sure to use fresh curry leaves and not wilted ones.
How to make Red Coconut Chutney?
Start by preparing the coconut. Discard the outer cover and take out the flesh of the coconut. Grate it using the large hole of a box grater or scrape it using a coconut scraper. You can also chop it into small pieces instead of grating.
Add 1 cup of grated coconut, 2 tbsp roasted chana or Bengal gram, ½ tsp grated ginger, 3-4 cloves of garlic, 6-8 Kashmiri dry red chili (discard the stalk), ¼ tsp asafoetida, salt to taste, 2 tsp tamarind paste, and 1 tsp Kashmiri red chili powder in the jar of a high-speed blender. I normally use the small jar of my mixer grinder to make the chutney.
Add approx ½ cup of water and grind to make a smooth chutney. Add more water if required.
For the tempering heat 1 tbsp vegetable oil in a pan. You can also use sesame oil or coconut oil for the tempering.
Once the oil is hot, add ½ tsp mustard seeds and ½ tsp cumin seeds and let them crackle for a few seconds. Add ¼ tsp asafoetida, 10-12 curry leaves, and 2-3 dry red chilies and let them crackle for a few seconds.
Pour the tempering over the chutney. Mix well and serve.
Variations
Each South Indian state has a slight variation in which they make this chutney.
To make this chutney in Kerala Style, use coconut oil instead of vegetable oil. It will give a very different flavor to the chutney.
Some people also add shallots in their chutney.
To make this chutney in Mangalore style, add a tsp of jaggery while grinding the chutney.
Serving Suggestions
Enjoy this red chutney with idli or dosa, with Kerala Style Sambhar on the side.
You can also serve it with paniyaram, uttapam or rava dosa.
It also tastes great with Sambar Rice or Rasam Rice.
Storing Suggestions
As this chutney has fresh coconut, it will last for about 2 to 3 days in an airtight container in the refrigerator. Make sure to use a fresh and dry spoon every time you take out chutney from the container.
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Recipe Card
Red Coconut Chutney Recipe
Equipment
- Heavy Duty Grinder
Ingredients
- 1 cup grated fresh coconut (packed)
- 2 tablespoon roasted chana
- ½ teaspoon grated ginger
- 3-4 whole garlic cloves
- 6-8 whole Kashmiri dry red chilies
- ¼ teaspoon asafoetida
- salt (To taste)
- 2 teaspoon tamarind paste
- 1 teaspoon Kashmiri red chili powder
For the tempering
- 1 tablespoon vegetable oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ¼ teaspoon asafoetida
- 10-12 curry leaves
- 2-3 dry red chillies
Instructions
- Start by preparing the coconut. Discard the outer cover and take out the flesh of the coconut. Grate it using the large hole of a box grater or scrape it using a coconut scraper. You can also chop it into small pieces instead of grating.
- Add 1 cup of grated coconut, 2 tbsp roasted chana or Bengal gram, ½ tsp grated ginger, 3-4 cloves of garlic, 6-8 Kashmiri dry red chili (discard the stalk), ¼ tsp asafoetida, salt to taste, 2 tsp tamarind paste, and 1 tsp Kashmiri red chili powder in the jar of a high-speed blender. I normally use the small jar of my mixer grinder to make the chutney.
- Add approx ½ cup of water and grind to make a smooth chutney. Add more water if required.
- For the tempering heat 1 tbsp vegetable oil in a pan. You can also use sesame oil or coconut oil for the tempering.
- Once the oil is hot, add ½ tsp mustard seeds and ½ tsp cumin seeds and let them crackle for a few seconds. Add ¼ tsp asafoetida, 10-12 curry leaves, and 2-3 dry red chilies and let them crackle for a few seconds.
- Pour the tempering over the chutney. Mix well and serve.
